Beef In Red Wine

今日は夫のお誕生日。お祝いディナーは土曜日にしましたが、今日は夫が好きなビーフの赤ワイン煮を作りました。有元葉子さんのレシピを参考に、玉ねぎ、人参、セロリのざく切りとビーフを赤ワインと水と缶トマトで煮込んでから、お野菜をジューサーにかけてソースにしています。人参は多めに入れてソースにする分の他にお野菜として添えました。

It’s my husband’s birthday today! We had a celebration dinner on Saturday, but I cooked Beef In Red Wine This evening as it’s one of his favourites. I made some adjustments to a recipe from a Japanese cookery book – cooked some very roughly chopped onion, carrot & celery with beef in red wine, water & tin tomato. When the beef was tender, I put all the vegetables (except some carrot) in a juicer to make a thick sauce.

以前はスネ肉を使っていましたが、最近いつも行くお肉屋さんにスネ肉を置かなくなり頬肉を使いました。少し前にも夫が頬肉で煮込みを作ってくれたのですが、その時も今日も、わたしには肉臭さが気になったのが残念。食感はとろっとなってとても良いのですけどね〜。そして、わたしには少し酸味が強い気がします、次回はトマトを減らします。

I used to use shin of beef for a beef casserole like this but the butcher we usually use stopped having shin so I used beef cheek today. A while ago my husband also used beef cheek and I noticed then and also today that this cut is a little bit gamey for me, which is such a shame because the texture is great, it becomes so tender without being dry. Also it’s a bit too acidic for me, so I’ll use less tomato next time.

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