Sunday, October 10, 2010

20101010 Hachee

(SOURCE: Friends and family)

The meat usually just melt in your mouth, but my last attempt failed for some reasons. I should have upped the vingear and water to make the meat more tender. Lesson learned.

3 large onions, thinly sliced
30g flour
55g butter
500ml beef stock
3 bay leaves
5 cloves
1 tbsp vinegar
500g stew beef, cut into small cubes
salt and pepper
dash of Worcestershire sauce
some cornflour

1. Mix together flour and the beef in a bowl. Heat the butter in a heavy based pan and brown the onions. Gradually add stock, bay leaves, and cloves, then put the lid on and simmer for 5 minutes.
2. Add vinegar and the meat in the pan, and simmer for 1 to 1.5 hours.
3. When it is ready, mix cornflour with some water. Stir this into the stew slowly to thicken the sauce. Simmer for about 5 minutes while stirring. Season with salt, pepper, and Worcestershire sauce.

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