紅酒燉牛肉Red wine stewed beef

時間:
70分鐘

份量:
紅酒燉牛肉(20人份)

Time:
70 minutes

Serving size:
Red wine stewed beef (20 servings)


預備食材:
牛肋條(美國牛腱肉) 2公斤
紅蘿蔔 2 條
洋蔥 2 個
西洋芹 半把
洋菇 300 克
蒜頭 50 克
低筋麵粉 100 克
番茄糊 100 克
奶油 60 克
紅酒 750 cc
匈牙利紅椒粉 15 克
鹽 30 克
高湯 2000 cc
黑胡椒粒 3 克
雞粉 8 克
綜合香草 2 克
月桂葉 8 片

Prepared ingredients:
Beef ribs (American sirloin) 2 kg
Carrot 2
2 onions
Celery half
Mushroom 300 g
Garlic 50 g
Low-gluten flour 100 g
Tomato paste 100 g
Cream 60 g
Red wine 750 cc
Hungarian red pepper powder 15 g
Salt 30 g
Soup 2000 cc
Black peppercorns 3 g
Chicken powder 8 g
Integrated vanilla 2 g
Bay leaf 8 pieces


步驟Step:

  1. 【醃牛肉】
    牛肋條切段至少5cm,牛腱心橫切對切後切條至少5cm,加入調味料a(紅酒100cc、匈牙利紅椒粉10克、鹽10克),前一天開始醃製(至少醃製半天)

    [Corned Beef]
    The ribs are cut at least 5cm, the burdock is cut at least 5cm, and the seasoning a (red wine 100cc, Hungarian red pepper powder 10g, salt 10g), the first day of pickling (at least pickled for half a day)

    食譜步驟1照片
  2. 【蔬菜切塊、切片】
    1紅蘿蔔切塊
    2洋蔥對切分內外層2部分(大小才會一致),切完要一片一片撥開(炒時才不會黏在一起)
    3西洋芹切菱形狀(斜切)
    4洋菇切片(小一點可以對切就好)
    5蒜頭剁碎

    [Vegetable diced, sliced]
    1 carrot cut
    2 Onion is divided into two parts of the inner and outer layers (the size will be the same), and the pieces should be cut open one by one (they will not stick together when fried)
    3 parsley cut diamond shape (beveled)
    4 mushrooms sliced ​​(small ones can be cut right)
    5 chopped garlic

    食譜步驟2照片
  3. 【煎牛肉】
    將醃漬好的牛肉平舖於平底鍋,一面焦香後再翻面,煎另一面焦香後即可,勿以炒或快速持續翻面的方式,以利鎖住肉汁及煎出香味,完成後倒入深鍋。

    [Fried beef]
    Spread the pickled beef in a pan, turn it over after a fragrant aroma, and fry the other side of the coke. Do not fry or quickly continue to turn over, to lock the gravy and fry the scent. Pour into the deep pot.

    食譜步驟3照片
  4. 【炒洋蔥+蒜頭】
    使用奶油60克以小火慢慢伴炒洋蔥,炒香炒軟即可,火勿過大,洋蔥亦焦,快起鍋前加入碎蒜頭扮炒,炒出蒜頭香味後,倒入深鍋。

    [Fried onion + garlic]
    Use 60 grams of cream with a small fire and slowly fry the onion. Stir-fry and stir-fry, the fire should not be too big, the onion is also coke. Add the broken garlic to the frying pan before the pan, stir fry the garlic, and pour into the deep pot.

    食譜步驟4照片
  5. 【炒麵粉、番茄糊】
    乾炒低筋麵粉,小火拌炒,炒到淡黃色有麵香味之後,加入一些高湯(定量2000cc裡的高湯),伴均勻後過篩或使用調理棒,以防結塊。
    小火炒番茄糊,快速不停翻炒到看到番茄糊有小氣泡。

    [Fried flour, tomato paste]
    Stir-fried low-gluten flour, stir-fry in low heat, stir fry until light yellow has a facial scent, add some broth (quantitative broth in 2000cc), evenly sieve or use conditioning stick to prevent agglomeration.
    Stir-fry tomato paste on a small fire, and quickly stir fry until you see a small bubble in the tomato paste.

    食譜步驟5照片
    食譜步驟5照片
  6. 烹調程序
    下列食材烹調後依序倒入深鍋,沸騰後煨煮時間全程為70分鐘。

    Cooking program
    The following ingredients are cooked and then poured into a deep pot. After boiling, the cooking time is 70 minutes.


    出處Source