Chinese Food
Beef ribs in grape wine
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I always believe that the best taste must be the pure natural flavor of the ingredients. This beef rib stewed in a cast iron pot is soaked by the original juice of onion, sweet pepper, garlic and Riesling. It only needs a handful of salt and a little black pepper. It's a delicious dinner.
Cooking ingredients
Cooking Steps
Step1:Wash beef ribs and marinate with salt and black pepper overnight. Cut the onion and red pepper into pieces. Remove the coat from the garlic. Keep the inner layer of garlic. Break the petals.
Step2:Brush olive oil on the inner wall of the cast iron pot. Turn to medium heat and stir fried garlic cloves and red peppers.
Step3:Fry each side of the beef ribs a little. Help to lock the gravy when stewing at the back.
Step4:Add onion. Sprinkle white wine and black pepper. Cover and simmer for an hour. Turn the ribs over once. Diligent children's paper can be turned twice.
Step5:When turning off the fire, if there is more juice in the pot, you can turn it to the middle of the fire. Remove the lid from the seam as shown in the figure to collect the juice. When there is a little bit of gravy in the pot, turn off the fire. Sprinkle salt for seasoning. Cover the lid and simmer for 20 minutes, and it will be finished.
Step6:Put a tablespoon of sour cream on the ribs when it's hot. Watch it melt and start. With a glass of Riesling. A mouthful of wine and a mouthful of meat. No regrets in life. hey.
Cooking tips:1. The routine of Western food is red meat with red wine and white meat with white wine. However, I don't think there is a final conclusion in cooking. You can sprinkle the freshness like white wine in the beef as well. Only by nature can you make your own unique taste. 2. The stew time can be long or short according to the thickness of beef ribs and the taste that I like. In my personal experience, ribs have fascia. It needs to be stewed for at least 40 minutes to ensure that they can bite. 3. Generally speaking, the stew in cast iron pot only needs a little firepower. Since the firepower of each stove is different, no steam can be seen when the lid is closed. It's OK to hear the rumble in the pot. 4. When collecting the juice, because the lid is opened and the humidity in the pot is not enough, the ribs should be turned over to prevent the outer meat from drying and affecting the taste. 5. Before serving, you can also take out the beef ribs. Cut the ribs into thick slices of about one centimeter. Then skim off the oil in the pot. The remaining juice in the pot will be more convenient to eat when poured on the meat together with vegetables. But that's not going to work
