星期二, 11月 27, 2012

[通少食譜] 香軟燉牛肉 (Stewed bladed roast beef)

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[Prep 準備: 20 minutes | Cook 烹調: 2 hours | Serve 份量: 4 | Calories 熱量: N/A per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
聖誕節就到, 我知大家實會好想整得特別野食下, 我今日分享哩個菜式, 時間用多多(因為要炆), 但其實好易整的, 炆時又唔需要理佢, 你更可以分兩日整, 早一日前炆好先, 到吃那天才煮個汁(步驟4), 哩個餸出街食又貴又搵笨呀, 恰你無時間整嘛, 自己整真係超級好味道
 
我自己整過3次啦, 用佢來送薯蓉超正呀, 送飯又得, 送意粉都好掂, 最好佢有埋菜, 有肉有菜, 一鑊過搞掂呀, 用佢來做party 餸真係好適合架, 而且我好朋友試過都話好, 所以好推薦比大家整呀
 
不過香港唔易搵到啲牛肩扒, 咁樣, 大家就盡量找牛肩肉啦, 最安全係用牛腩, 因為哩啲部位可以炆, 其他部位就唔好啦, 只會越炆越硬
 
大家記得試下, 試完記得去facebook post 相比我睇下, 只你試過一次, 包你會成日都整呀, 真係又香又易整, 難以抗拒的一道好餸呀 
.: 材料 Ingredients :.
1- 帶骨牛肩扒500克 (Blade roasted beef or Chuck, 500g )

2- 中紅蘿蔔4條, 約200克左右, 去皮, 切件 (Medium Red Carrots, peeled, cut into pieces, 200g)

3- 西芹200克左右, 切件 (Celery, cut into pieces, 200g)
4- 乾桂葉3塊 (Dried Bay leaves, 3 pieces)
5- 中型洋蔥1個, 去皮, 切粒 ( 1 medium onion, peeled, diced)
6- 紅蔥頭(乾蔥)蓉1湯匙 (Diced shallot, 1 tbsp)
7- 蒜頭5粒, 去皮略拍 (Garlic, peeled, 5 cloves)
8- 麵粉1/4杯 (Flour, 1/4 cup)
9- 牛油2湯匙, 溶化 (Melted butter, 2 tbsp)
10- 鹽和黑胡椒粉各1茶匙 (Salt and black pepper, 1 tsp each)
11- 粟粉1湯匙 + 2 湯匙清水攪勻 (Corn starch 2 tbsp mixed with 3 tbsp of cold water) 

.: 汁料 Sauce mixture :.
1- 清雞湯2罐, 約620毫升 (Chicken Broth, 620ml)
2- 糖1/2茶匙 (Sugar, 1/2 tsp)
3- 茄膏2湯匙 (Tomato paste, 2 tbsp)
4- 露絲瑪莉香草,2湯匙 (Rosemary flake, 2 tbsp)
5- 百里香香草, 2湯匙 (Thyme flake, 2 tbsp)
 
.: 做法 Directions :.  
Step 1:
 
牛肉用鹽和黑胡椒粉搽勻兩面醃15分鐘, 醃肉時, 易潔鑊用中快落油約1/2湯匙起鑊, 將洋蔥, 紅蔥頭, 蒜頭, 西芹, 紅蘿蔔炒5分鐘至微黃, 放入瓦煲內備用
Season both sides of the beef with salt and pepper.  Marinade it for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat. Stir in onion, shallot, garlic, celery and red carrot.  Cook for 5 minutes or until the vegetable is lightly brown.  Place the cooked vegetable in the clay pot.
 
Step 2:

易潔鑊中快火落油1/2湯匙起鑊, 牛肉兩面輕輕撲上麵粉, 放入鑊中將兩面煎至金黃 (每面煎約5-6分鐘)
Heat the pan with 1/2 tbsp of oil over medium-high heat until hot.  Sear the beef on both sides for 5-6 minutes each or until it is browned.
 
Step 3:
 
然後將牛肉放入瓦煲, 於配料上, 放入汁料, 桂葉, 大火煲滾, 轉中慢火, 蓋頂炆2個小時
Place the beef into the clay pot on top of the cooked vegetable.  Add in the sauce mixture and bay leaves.  Heat the clay pot over high heat until the sauce is boiled.  Turn the heat to medium-low heat.  Cover and simmer for 2 hours.
 
 
Step 4:
 
將炆好的牛肉先取出切大件, 連同已隔好汁的配料放入鑊中, 加入2杯瓦煲內已去肥的汁料, 用中火煮滾, 加入牛油和粟粉水至汁杰, 上碟即可 
Remove the beef and cut into big piece.  Add the beef pieces with the cooked vegetable in a clean pan.  Add in 2 cup of the sauce (skim off any fat).  Heat it over medium heat until hot.  Stir in the butter and corn starch mixture until the sauce is thickened.  Dish it up and serve it hot.
 
.: 小貼士 Cook's notes :.
1- 牛肉帶骨的外國比較容易買到, 買不到的話, 可以用牛腩, 或牛肩部位的肉, 都可以, 不建議用牛柳, 那些部位不宜炆煮的
2- 配料炒過, 炆時就不會這麼容易散和爛, 味道也會香口一點的
3- 香草如能用新鮮就最好, 味道會更加香
4- 不愛茄膏味道的話, 可以加意粉醬, 甚至韓國燒烤醬也可以的
5- 加生粉水前, 記得試味, 不夠味道的話, 不況加點鹽
http://tonykarenkitchen.com/ 
1- You can replace the bladed roast beef with stewed beef or Brisket.  It is not recommended to use the sirloin as it is not suitable for simmer.
2- Cook the vegetables before simmer can make it taste better.
3- It is always recommend to use the fresh herbs
.
4- You can replace the tomato paste with other sauce like pasta sauce, or korean bbq sauce.
5- Seasoning the sauce before adding the corn starch mixture.  Adjust the taste according to your preference.


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