With Executive Chef Hoàng Tuấn Anh from Grand Vista Hanoi
Beef ribs: 1 kg
Red wine: 450 ml
Carrot: 1 head
Wheat flour: 20 gr
Onion: 1 bulb
Butter: 3 spoonfuls
Celery: 2 stalks
Garlic: 1 bulb
Shallot: 2 bulbs
Salt and pepper
The key to making this dish is to select the finest beef ribs. Fresh and succulent ribs are bright red in colour with a good smell and elasticity.
Step 1: Cut the beef into 3 cm chunks. Chop the onion, carrot and celery and mince the garlic.
Step 2: Place the mixture into a pot, pour the red wine over it, then cover. Let it marinate for 3 hours.
Step 3: Take out the beef and place it on paper towels and let it dry.
Step 4: Heat the pan with oil then fry the beef on a medium heat until golden.
Step 5: Add the marinated carrot, onion and celery into a pan, cook for 5-6 minutes, season with a little salt and pepper and a sprinkling of flour. Stir well and quickly.
Step 6: Add the marinade and some water to the pan. Simmer for 2 hours. Serve with bread and salt and pepper.
Don’t miss out on the chance to enjoy our September highlight menu, featuring this dish, with a “2 Come, 1 Pays” promotion at Déli restaurant, 4th Floor, Grand Vista Hanoi Hotel, 146 Giảng Võ Street, Ba Đình District, Hà Nội. Tel: 0982 437 564. VNS