Ingredients  

Beef ribs 450 − 550 g (1 b)

Carrot 1

Celery 1

Onion 1

Tomato 2 

Garlic 3 petals

Butter 10 g

Star anise 1 pc

Clove 3 pcs

Rosemary pinch of 

Laurel leaf 2 pcs

Black pepper pinch of 

Salt pinch of

Red wine 300 ml

Water 200 ml

Rock sugar 1 g

Tomato paste 1 tbsp

Parsley pinch of 

French bread 1 piece 

 

Preparation

– Cut the carrots, celery, onions, tomatoes, garlic, and beef ribs into large pieces respectively 

– After cleaning the beef, dry the surface water with kitchen paper

– Heat the pot over medium heat, add oil, fry one side of the beef first, turn it over when it is slightly golden, then fry the other side

– Set aside 

 

Method

– No need to wash the pot, put a small piece of butter on low heat

– Fried garlic

– Add star anise and cloves, stir-fry together for 1 minute

– Add onions and sauté over medium heat until fragrant 

– Add carrots and celery, sauté in the pot for 5 minutes

– Add tomatoes and stir evenly

– Pour red wine over those vegetables and stir well, also for deglazing the bottom of the pot

– Put the fried beef back in the pot 

– Add tomato paste and mix well 

– Add water until all ingredients are covered

– Stir evenly until boiling

– Skim off any impurities that rise to the surface

– Add rock sugar

– Add laurel leaf and black pepper 

– Turn to low heat and simmer for 1 hour with the lid on (After 30 minutes, check if there is enough liquid ) 

– Open the lid to check if there is enough liquid, add salt to taste, then turn to medium heat

– After boiling again, turn to low heat and simmer for 1 hour with the lid on (After 30 minutes, check if there is enough liquid ), until the beef is fork tender

– Add a little butter and parsley, cook for 15 minutes with the lid on to finish​​

– Serve with French bread