For the Beef：
300 g rib Fingers,1 inch piece
50 g bacon 3cm section
1 tsp olive oil
150 g onion,1 inch dice
2 tsp garlic, chopped
50 g tomato paste
1/4 tsp thyme
1 bay leave
100 g dice cut tomato, can
200 ml red wine
400 ml water
100 g carrot,1 inch piece
100 g celery,1 inch section
100 g mushroom
1/2 tsp salt
1/4 tsp black sand pepper
For the Roux：
20 g butter
20 g flour
For the Beef
Heat the pan with medium fire and add the olive oil.
Fry the bacon until it becomes brown.
Then put the rib fingers into the pan and fry them until it gets brown as well.
Take bacon & beef off the pan and place them on the plate first.
Put the onion, garlic into the pan and fry until brown then add the tomato paste, thyme, bay leave and chopped tomatoes.
Stir them until they are all mixed well.
Add 200ml red wine & 400ml water.
After these are boiled, turn off the fire.
Put them into a bowl and cool them down.
Set the PENGFA Cook Helper at 185℉/85℃ and time for 3 hours.
Put all the beef, bacon, carrot, celery,mushroom and sauce into the zipped bag.
Then put this bag into the water bath for sous vide.
After 3 hours is up, take the bag from the water bath.
Put these back to the pan and cook with sauce.
Heat the pan and add certain butter into it with low flame until it melts.
Then put the flour into the pan to mix.
After it’s getting pasting, put all the cooked ingredients into the pan and season it with salt & pepper.
After seasoning is done, it’s ready to serve.