– Beef shank: 1kg
– Red wine: 100ml
– Dried onion: 50g
– Tomato: 100g – Dried garlic: 20g
– Cooking oil: 100g
– Pepper, fish sauce, salt, sugar, flour.
Thinly sliced meat, marinated with fish sauce, wine to infuse.
Peeled onions and garlic, smashed.
Tomatoes: Wash, halve, remove seeds, chop.
Heat cooking oil, add onions and garlic to fry until fragrant; Put the beef into the stir-fry, add a little boiling water to cover, cover and bring to a boil.
Saute onion and garlic, add tomatoes, mix well, then add a little water, boil thoroughly, pour into a bowl.
Wash the pan, put cooking oil in the pan, fry the flour until golden brown, pour in tomato juice, cook thoroughly. Season with fish sauce and sugar.
When the meat is tender, pour in the sauce and cook until the sauce is thick, pick up the anise package.
Pour the rest of the wine, cover the pot, take it out. Scoop out into bowls, serve hot with bread.
Finished Product Requirements:
Beef with wine sauce is red-brown in color, with little sauce. The meat is tender but whole, fragrant and sweet.