Recipe: The original recipe of the film "Julie & Julia" - French red wine beef stew beef bourguignon

Home Cooking Recipe: The original recipe of the film

Notes:

People who have seen Julie and Julia should love this red wine beef stew at first sight. I have always wanted to know how delicious this dish is. I found a lot of recipes but always felt that it was made, and the taste in the movie. There should be deviations, so I specially found the recipe in the movie "Mastering the Art of French Cooking". Although it is a little troublesome, I believe the taste will be super amazing! I found the video of Julia child making this dish on YouTube. It is very good in black and white quality, and the accent and tone of the speech are exactly the same as those in the movie. You can have a look at it. https://youtu.be/zA2ys8C-lNk This dish is recommended to be done the day before and then wait for the next day to eat and then eat better than the taste! The recipe uses a pot with high temperature and lid. The baby with the shabu-shabu can show their talents. The white pearl onions are also used in the recipe. The straightforward Chinese translation is called pearl onion. The curious baby can be Baidu on his own. High-energy warning in front of the head of the garlic: The recipe preparation time is about one hour, the preparation time is 4 hours, and the total length is five hours! The original party is the amount of 6 people, I halved

Ingredients:

Steps:

  1. Home Cooking Recipe: First of all, let's talk about the most important red wine. The recommended brand in the book is this brand, but I think I should not buy it, so I will use other dry red instead of ????, of course, if you can buy it, it is best to use this! After all, it is closer to the original taste.

    First of all, let's talk about the most important red wine. The recommended brand in the book is this brand, but I think I should not buy it, so I will use other dry red instead of ????, of course, if you can buy it, it is best to use this! After all, it is closer to the original taste.

  2. Start doing it! First, put the cut bacon in water for 10 minutes, then remove it and drain it. The oven is preheated 230 degrees.

  3. Put olive oil in a 9-10 inch wide, 3 inch high cast iron pan or high temperature resistant pan, put the boiled bacon in and fry for 2-3 minutes until the surface is golden, then remove the bacon and keep the oil in the pan. in

  4. Boil the beef pieces in water and fry them in a pot. Don't pour them all at once. Fry until all the sides form a crunchy brown skin, then take them out. Keep the oil in the pot and add the carrot pieces and onion sticks. Stir fry

  5. Pour the beef pieces and bacon into the pot, add the salt and black pepper, and the flour. Stir well and then do not cover the lid. Place the pot in the oven for 4 minutes, stir it out and bake for 4 minutes. After coming out, reduce the oven temperature to 160 degrees

  6. Put the pot back on the fire, add the red wine, add the beef broth until the meat is covered, add tomato paste, garlic, bay leaf and thyme, boil until boiled

  7. Put the lid on the lid and put it back in the oven for 2.5-3 hours until the beef is soft.

  8. Next, make a side dish, first the mushroom part, put two kinds of oil in the pot, heat it until the oil is no longer bubbling, add the mushroom and fry for five minutes to golden yellow, away from the fire.

  9. On the head of the onion, put the oil in the pan and heat it in the medium. Add the onion and fry for 10 minutes. Let the onion fry until brown, and do not stir them. Add the broth and the herbs and cook for 40-50 minutes.

  10. When the beef is cooked, pour the contents of the pot through the filter, separate the soup, wash the pot, pour the meat back into the pot, pour the side dish on top, and pour the separated soup. Remove the oil, put it in a pan and cook for 2-3 minutes. Until there is more than 1 cup of soup, you can wrap the meat and vegetables, taste the taste of the soup, then adjust the taste. If you want to eat it immediately, Cook the pan in low heat for 2-3 minutes. Sprinkle with fresh parsley and serve with rice, noodles or potatoes. If you want to eat it the next day, put the pan in the refrigerator and then take it out 20 minutes before the next day. Slowly cook for 10 minutes.

Tips:

I finally finished writing, I want to say, the author of this book can be so famous and can be adapted into a movie, writing a recipe can be meticulously to this extent, really admire the five-body cast! There is also the French people can not really bother, a dessert or dish have to be a big day! ????


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