Beef pho with red wine sauce

Ingredients: 500gr beef, 600gr fresh pho noodles, 250gr tomatoes, 150gr onions, 15gr garlic, 30gr green onions, 30gr coriander, 1 bay leaf, 2 star anise, 2gr cinnamon, 15ml oyster sauce, 5gr seasoning powder, 5gr five-spice powder, 5gr ground pepper, 5gr sugar, 5gr colored annatto seeds, 60ml red wine.

Making:

- Marinate the meat: Choose beef with lots of tendons and fat. Wash and cut into bite-sized pieces, preferably a little larger so that the meat will shrink when cooked. Marinate the meat with 1 teaspoon (5gr) of seasoning powder, ½ teaspoon (2gr) of ground pepper, 1 tablespoon (15ml) of oyster sauce, ½ teaspoon of sugar, ½ teaspoon of five-spice powder, 2 tablespoons (30ml) of wine for 20-30 minutes to soak. If you have time, put the meat in a sealed container and refrigerate for about 2-4 hours.

- Prepare other ingredients: Wash tomatoes, cut into wedges. Peel onions and garlic, chop finely. Pick, wash green onions and coriander, and chop finely.

- Heat about 1 tablespoon of cooking oil in a pot, add annatto seeds and roast until the red color is gone, then remove. Annatto seeds are not required, if you don't use them, you can replace the cooking oil with butter. This red wine sauce will be more delicious with a little butter (even with pho).

- Saute garlic in the pot with cashews, add onion and stir-fry until slightly golden brown.

- Add tomatoes and beef to the pot, stir well until the meat is just cooked and firm. Pour about 4 large bowls of boiling water into the pot, bring to a boil again, skim off the foam (if any). Note to use hot water so that the meat does not suddenly shrink and lose water.

- Add bay leaves, star anise and cinnamon to the pot. Season to taste. Cover and simmer until beef is tender.

- Blanch fresh rice noodles in boiling water for 1-2 minutes, then divide into bowls, sprinkle with green onions and cilantro, pour in broth, beef and enjoy.

PP

Source: https://baoninhthuan.com.vn/news/152493p29c173/pho-bo-sot-vang.htm