Ingredients for Beef in Red Wine Sauce
500g beef shank
30ml red wine
Carrots, tomatoes, onions, cinnamon, ginger, garlic, potatoes
Seasonings: Tapioca starch, cooking oil, beef seasoning, MSG, seasoning powder, salt, sugar, ground pepper
How to Cook Beef in Red Wine Sauce Using a Pressure Cooker
Step 1: Prepare the beef
After purchasing the beef, rub it with salt and let it sit for 5 minutes before rinsing it with clean water and patting it dry. Cut the beef into bite-sized cubes, approximately 1.5 finger lengths. Tip: You can also soak the beef in vinegar for 5 minutes and then rinse it with clean water to eliminate any unpleasant odors.
The Secret to Delicious Beef in Red Wine Sauce
Step 2: Prepare the other ingredients
Take one tomato, wash it, and cut it into small cubes. Peel and rinse one onion, then cut it into cau-shaped pieces. Peel and mince four cloves of garlic, dividing it into two portions. Peel and finely chop a small piece of ginger root. Peel and cut the carrots and potatoes into bite-sized pieces.
Step 3: Marinate the beef
In a bowl, combine the beef with one tablespoon each of MSG and seasoning powder, half a tablespoon each of salt and ground pepper, one tablespoon of sugar, five grams of beef seasoning, and half the amount of minced garlic and ginger. Mix well and marinate for about an hour, covered with plastic wrap.
A Delicious Way to Cook Beef in Red Wine Sauce
Step 4: Cook the beef in red wine sauce
Heat three tablespoons of cooking oil in a pan over the stove. Add half the amount of minced garlic and sauté until fragrant. Add the marinated beef and stir-fry for about two minutes over high heat until the meat is slightly browned. Pour in the red wine and add the tomatoes, continuing to cook for another two minutes before turning off the heat. Transfer the contents of the pan into a pressure cooker, adding half a tablespoon of salt, two cinnamon sticks, and 700ml of water. Close the lid and cook for about 20 minutes.
Step 5: Continue cooking the beef
After 20 minutes, release the pressure valve to reduce the temperature. Add the potatoes and carrots to the cooker. In a separate bowl, mix two tablespoons of tapioca starch with 30ml of water until dissolved, then pour it into the cooker. Close the lid again and cook for an additional 10 minutes.
Step 6: The final product
Using a pressure cooker significantly reduces the cooking time while still resulting in tender and flavorful beef in red wine sauce. When served, the dish will emanate a delightful aroma, and the beef will be juicy and well-seasoned.
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