[汁撈飯] 干邑芥辣牛肉煲 Cognac & Mustard Beef Stew

cognac

🥗Healthier: white wine

💰Cheaper: brandy

Brandy offers a similar flavor profile at a lower cost.

beef chuck

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and provides a rich flavor.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness of wine without alcohol.

button mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: cremini mushrooms

Cremini mushrooms provide a similar texture at a lower price.

Chop the vegetables: cut the carrots into half-moon shapes, slice the shallots, dice the onions, and cut the mushrooms into four equal portions.

Wrap the chopped carrots and mushrooms in cling wrap and put them in the fridge.

Cut the beef chuck into 1-inch pieces and marinate with salt, black pepper, and sugar for 20 minutes.

Extract pork fat by cooking pork skin in a cold pan over low heat for 10-15 minutes until oil is released, then strain it.

Pan-fry the marinated beef in the extracted pork fat until browned, cooking in batches if necessary.

Remove the beef and add onions and shallots to the pan, cooking until semi-transparent.

Add cognac to deglaze the pan, then add chicken stock and mustard, mixing well.

Return the beef to the pot, cover, and cook on medium-low heat for 1.5 hours, leaving a small gap in the lid.

After 1.5 hours, add the carrots and cover again, cooking for another 30 minutes.

In the last 5 minutes, add the mushrooms and a mixture of Grey Poupon mustard and red wine, then cover and cook for 5 more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens