Wash the sirloin and garnish with salt and black pepper for 10 minutes.
Bacon cut, garlic chopped, small onions cut in half, and large onions, shredded
Heat the cast iron pan, add olive oil and butter to melt, and add the sirloin. Then add the bacon and minced garlic and saute the onion. (The whole process is about 5-10 minutes, and the scent is slowly fried in the medium heat)
Add red wine and cook for 20 minutes. Add the ketchup and continue to cook for 30 minutes until the burdock can be poked with chopsticks. Try it and adjust the taste. (Ordinary pots are cooked for about an hour and a half, depending on the condition of the burdock)
You can add carrots or not. Adding carrots and boiling time is about half of the amount of water. After the burdock can be poked, put the carrots and cook for 10 minutes, turn off the heat, and simmer for one night. If you don't prepare this dish one night in advance, you should at least take an hour to make the carrots and burdock more flavorful. Please count the time to make
Before harvesting the broth, you can first smash the sirloin and carrots, only the juice, and then pour on the burdock. The excess soup is good for spaghetti.
The calf is easier to keep with a small shape, and it is the same if you can't buy a big one. Butter is not only a fat, but also a milky fragrance, more flavor. Because the characteristics of the cast iron pot keeps the water from escaping, it can be drained less than the ordinary pot when stewing.