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Sanuki stew with olive beef and white miso
Professional recipes of food Olive beefOnionsGarlicmisoWasanbonWhite miso
Ingredients
- Olive beef thigh or shoulder meat 300g
- White miso (Sanuki) 40g
- Wasanbon 20g
- Honey Large 1
- White wine 50 tsp
- Onions 100g
- Leeks 20g
- White green onion 20g
- celery 20g
- shallot 20g
- garlic 20g
- バ タ ー 2g
- Water or bouillon 300 tsp
- Salt, pepper a little
Method
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Cut the thigh or shoulder meat of the olive beef to a suitable size, and salt and pepper the surface of the meat.
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Cook the whole meat in a heated frying pan.
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Melt butter in a pan and fry onion, leek, white leek, celery, shallots and garlic.
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Add Wasanbon and white miso.
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Add water or bouillon.
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Add white wine.
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Add roasted olive beef.
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Add honey. Boil over high heat.
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Put the lid on the pot, put it in the oven (180 ° C) and simmer for about XNUMX hours.
In a pressure cooker, it heats for about 40 minutes. -
When the meat becomes tender, take out only the meat and turn the remaining vegetables and juice with a mixer to mix with the meat.
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