The correct way to cook beef (classic French braised beef)

French braised Beef is a classic dish in French cuisine. It is loved by diners for its mellow taste and rich sauce. This time, we will use the ROUX method commonly used in France to thicken the miso soup. Let’s try making French braised beef!

First, we need to prepare some basic ingredients, including beef, onions, garlic, red wine, soy sauce, sugar, salt, pepper, etc. Then we cut the beef into small pieces, chop the onions and garlic and set aside.

Next, we start cooking. First, add an appropriate amount of olive oil to a hot pan, sauté the onions and garlic until fragrant, then add the chopped beef cubes and stir-fry. When the surface of the beef changes color, add an appropriate amount of red wine and bring to a boil over low heat. After boiling, add an appropriate amount of water, and then add an appropriate amount of soy sauce, sugar, salt and pepper to taste.

Then, we use the ROUX method to handle the thickening of the miso soup. Mix the appropriate amount of flour and butter together and fry slowly over low heat until the flour turns brown. Then, add the fried flour paste to the pot of braised beef and stir evenly until the soup becomes thick.

Finally, we plated the braised beef and sprinkled with some chopped fresh herbs as a garnish. In this way, a delicious French braised beef is ready!

This braised beef soup is refreshing and slightly spicy. The aroma of aged Shaoxing is blended into the beef. The whole pot is simmered until it is cooked ~ braised beef that can be easily made at home. All the ingredients can be adjusted flexibly by yourself, so that your brain can be used. It’s not difficult at all to show your appreciation for your craftsmanship!

Ingredients: 2 chopped green onions, 2 tablespoons spicy bean paste, 10 grams soy sauce

ROUX preparation: 500g Beef ribs, 5g olive oil, 10g low-gluten flour

Ingredients for stew: 1 carrot, 1 white radish, 8 slices of old ginger, 200 grams of aged Shaoxing wine, 2 chopped green onions, 1 beef tomato, 2 star anise

1. Wash the red and white radish, cut into pieces with a hob and set aside. Cut the old ginger into 8 slices and set aside. Prepare [ROUX Preparation] Beforehand, cut the beef ribs into pieces and draw multiple knives on the large white tendons to break the tendons, so that you won't bite into the whole piece of tendons when you eat it later.

2. Sprinkle the low-gluten flour on the beef ribs and evenly coat them so that the beef is completely covered with flour. Heat the oil in a cast iron pan over medium heat, add the ginger slices and star anise and stir-fry slightly without frying until it changes color. Then add the beef prepared by ROUX. At this time, you can turn the heat up slightly to allow the Menard reaction (slightly burnt) to form on the surface of the meat.

3. When the meat is fried to the color of step 2, add the stew ingredients to prepare the stew. The order is not restricted. Add water and Shaoxing wine until the ingredients are half covered. Because the white radish will release water when it is stewed, you don’t need to cover it completely. Over the ingredients. Cover the pot (remember to leave a gap) and bring the water to a boil over medium heat.

4. After the water boils, open the lid and add 2 tablespoons of spicy bean paste and soy sauce. You can adjust the saltiness and spiciness according to your preference. If you like it spicier, add more bean paste. If you like it sweeter, reduce the bean paste. Mix the sauce well. Finally, turn to the lowest heat, cover the pot with a small slit, and simmer for at least 40 minutes. Done! Use chopsticks to test the texture of the meat. If you think it's OK, sprinkle with chopped green onion and serve.

Tips from uncle

1. Those who like the meat to be softer and tenderer can simmer it on the lowest heat for 60 minutes.

2. In the same way, add 2 to 3 diced beef tomatoes and 20 grams of tomato sauce in step 6 to turn it into beef noodles with tomato sauce (the bean paste can be reduced by 1 spoon to avoid the spiciness overpowering the tomatoes).

3. If you are used to adding braised beef and Chinese medicine braised buns, you can add it in step 3.

4. You can start with 5 grams of soy sauce and slowly add it. If you feel it is not salty enough, add more to avoid the soy sauce smell taking away the braised aroma...it will become meaty.