See here Beef with wine in the pan - Inspired by French cuisine, this practical recipe brings together a rich combination of ingredients. The full-bodied flavor of the meat, the strength of the red wine, the sweetness of the carrots and the delicate texture of the mushrooms make up this very special dish.
Beef with wine in a pressure cooker
Preparation Time: 1 hour 30 minutes
Performance: 8 servings
INGREDIENTS
- 1 piece of meat (termite, fraldinha, largato) I used termite
- 1 large onion, chopped
- 1 custard broth
- 2 cloves of garlic
- 1 dash of oil
- Salt and pepper to taste (I used 1 teaspoon of salt and 1 pinch of pepper)
- 1 good quality tomato extract
- 1 1/2 glasses of red wine (I used a little more than half a bottle)
The preparation method is very simple and I'm sure that if you follow it step by step you'll be able to make your Beef in wine, it will be wonderful.
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PREPARATION METHOD
- First, clean the meat well and remove the fat.
- Then cut in half to make 2 pieces and add the chopped onion, garlic and oil to the pressure cooker.
- Then brown the meat well on both sides.
- Then add the rib stock without dissolving it in water, pour it straight into the pan and continue browning the meat.
- Once browned, add the tomato extract and red wine.
- Cover the pan and wait 30 to 40 minutes before turning it off.
- Leave the meat overnight in the same pan.
- In short, cut up the meat the next day and put it on the stove to simmer a little longer, then turn it off.
- Serve the slices with the sauce on top, along with white rice, mashed potatoes or straw potatoes.
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