Beef stewed in red wine and pineapple
The pineapple flavor is absorbed by simmering it with red wine, so even people who don't like pineapple can enjoy this dish. Cherry tomatoes and broccoli are added for color, but you can substitute other vegetables to your liking.
How to make it
1
Use off-cut beef shoulder. Place the mashed pineapple and beef in a plastic bag and leave in the refrigerator overnight. Allow to return to room temperature before cooking
2
Put the kelp stock in a large pot and heat it. When the kelp stock starts to boil, add the beef and pineapple
3
Add the red wine, onion and mushrooms
4
When it starts to boil again, skim off the scum, add A, then cover with aluminum foil and simmer over high heat
5
After simmering for about 10 minutes, add dark soy sauce, add cherry tomatoes and broccoli, and mix lightly. Turn off the heat, add the water-dissolved potato starch, and stir thoroughly. Cook lightly until thickened and ready to serve
Ingredients for 3 people
-
- Uses beef
- 260g
-
- pineapple
- 50g
-
- Kelp broth
- 200cc
-
- red wine
- 300cc
-
- Use small onions
- 5
-
- mushroom
- 5
-
- broccoli into pieces about 15g in size and parboil.
- 75g
-
- Cherry tomato
- 5
-
[A]
- sugar
- 2 tbsp
-
- Dark soy sauce
- 1 tablespoon
-
- Dark soy sauce
- 1/2 tbsp
-
- Water-soluble potato starch
- 1 tablespoon
[PR]
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