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Beef, cut into 6 slices
850g
Safflower Oil
2 teaspoons
Large onions, thinly sliced
2
Red Wine
1/2 liter
Carrots, cut into batonnets 2
Celery Stick, chopped
1
Salt 1/4 teaspoon
Freshly ground black pepper
Beef Stock
1/2 liter
Method:
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Preheat the oven to 325°F.
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Heat the oil in a casserole over medium heat. Add in onion and stir
frequently. Cook until it looks translucent and the juice are
caramelized which is about 5 ~ 10 minutes.
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Pour 125ml of the wine into the casserole. Bring it to a boil until
almost all liquid has evaporated. Repeat step 3. Boil away the
remaining wine in 2 batches, stir constantly as the last batch begins
to evaporate.
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Add in carrots, celery, salt, black pepper and stock to the casserole.
Place the beef on top of the vegetables. Cover it with a lid and
transfer it to oven.
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Braise the beef until they are tender and soft which is about 1 1/2
to 2 hours.
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Serve the beef, topped with vegetables and braising juices.
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