天真嬌
2008-04-07, 03:22 AM
紅酒燴牛腩 Stewed Beef Briskets in Red Wine Sauce
材料
牛腩 (切5厘米件) - 1 千克
洋蔥 (切塊) - 1 個
蒜茸 - 2 茶匙
紅酒 - 2 杯
牛肉清湯 - 2 杯
o急汁 - 1 茶匙
茄膏 - 1 湯匙
月桂葉 - 2 片
紅蘿蔔 (切塊) - 300 克
鹽及胡椒粉 - 適量
做法
1. 牛腩放大滾水內拖水，瀝乾，備用。
2. 燒3湯匙油，爆香牛腩，放入洋蔥及蒜茸。
3. 注入紅酒及牛肉清湯煮滾，o急汁、茄膏、月桂菜及調味，以慢火炆約 2 小時。
4. 放入紅蘿蔔件，再煮 30 分鐘。
Ingredients:
Beef Briskets (cut into 5 cm chunks) - 1 kg
Onion (cut into chunks) - 1
Chopped garlic - 2 tsp
Red wine - 2 cups
Beef broth - 2 cups
Worcestershine sauce - 1 tsp
Tomato paste - 1 Tbsp
Bay leaf - 2
Carrot (sliced) - 300 g
Salt and Pepper - to taste
Method:
1. Blanch beef brisket in boiling water, remove and drain.
2. Heat 3 Tbsp oil, saute brisket, add onion and chopped garlic.
3. Add red wine and beef broth, bring to the boil, add Worcestershine sauce, tomato paste, bay leaves and seasonings, simmer over gentle heat for approx. 2 hr.
4. Add carrot slices and cook for another 30 min.
材料
牛腩 (切5厘米件) - 1 千克
洋蔥 (切塊) - 1 個
蒜茸 - 2 茶匙
紅酒 - 2 杯
牛肉清湯 - 2 杯
o急汁 - 1 茶匙
茄膏 - 1 湯匙
月桂葉 - 2 片
紅蘿蔔 (切塊) - 300 克
鹽及胡椒粉 - 適量
做法
1. 牛腩放大滾水內拖水，瀝乾，備用。
2. 燒3湯匙油，爆香牛腩，放入洋蔥及蒜茸。
3. 注入紅酒及牛肉清湯煮滾，o急汁、茄膏、月桂菜及調味，以慢火炆約 2 小時。
4. 放入紅蘿蔔件，再煮 30 分鐘。
Ingredients:
Beef Briskets (cut into 5 cm chunks) - 1 kg
Onion (cut into chunks) - 1
Chopped garlic - 2 tsp
Red wine - 2 cups
Beef broth - 2 cups
Worcestershine sauce - 1 tsp
Tomato paste - 1 Tbsp
Bay leaf - 2
Carrot (sliced) - 300 g
Salt and Pepper - to taste
Method:
1. Blanch beef brisket in boiling water, remove and drain.
2. Heat 3 Tbsp oil, saute brisket, add onion and chopped garlic.
3. Add red wine and beef broth, bring to the boil, add Worcestershine sauce, tomato paste, bay leaves and seasonings, simmer over gentle heat for approx. 2 hr.
4. Add carrot slices and cook for another 30 min.