辣炖牛肉

材料

牛肩肉或牛霖肉1公斤
菜籽油1杯
香茅2棵
干椰丝2大匙
火炬姜花2棵
罗望子酱1大匙
清水2升
番茄1个，切块
酸柑叶5片
盐少许

香料酱

中型红洋葱2个，去皮切块
蒜头2瓣，去皮
干辣椒20-30个，热水浸软后沥干
2寸生姜1块，去皮
1寸姜黄1块，去皮
1寸高良姜1块，去皮
黑胡椒1大匙
孜然1大匙
小茴香籽1大匙
芫荽籽1大匙

做法

1 把牛肉切成1寸左右的小块，用厨房用纸巾拍干。
2 把香料酱材料倒进搅拌机中，搅拌成浓稠的糊状。
3 中火加热铸铁锅或厚底煎锅，加入清油加热，然后加入香料酱，中小火翻炒至熟，需20-30分钟。
4 把香茅和酸柑叶加入香料糊中，继续翻炒5分钟至香。
5 加入牛肉、干椰丝、火炬姜花和罗望子酱，用盐调味后翻拌均匀。
6 加盖煮约10分钟，然后加入足量清水，水位没过牛肉块。
7 转小火继续煮约45分钟至1小时至牛肉变软。也可使用烤箱，把烤箱预热至180°C，然后把加盖的铸铁锅放进烤箱加热约2小时。
8 当牛肉熟软后，加入番茄，盖上锅盖焖煮5分钟，根据口味调味。
9 搭配白米饭或面包一起享用即可。

Asam Pedas Daging

Ingredients

1kg beef chuck or beef knuckle
1 cup vegetable oil
2 stalks lemongrass
2 tbsp kerisik (dried shredded coconut)
2 stalks torch ginger flower
1 tbsp asam jawa paste (tamarind paste)
2 litres water
1 tomato, cut into wedges
5 pieces kaffir lime leaves
salt to taste

Spice Paste

2 medium sized red onions, peeled and cut into chunks
6 cloves garlic, peeled
20-30 dried red chillies, soak in hot water then drain
2 inches ginger, peeled
1 inch turmeric, peeled
1 inch galangal, peeled
1 tbsp black pepper
1 tbsp cumin
1 tbsp fennel seeds
1 tbsp coriander seeds

Method

1 Cut beef into 1-inch cubes and dry with a kitchen towel.
2 Add all ingredients for Spice Paste into a blender and blend until it forms a thick paste.
3 Heat a large dutch oven or heavy bottom pan on medium heat, add oil and when it’s hot, add in blended spice paste, and fry over medium-low heat until it is tempered well. It should take about 20-30mins.
4 Add in lemongrass and lime leaves into spice paste and fry for another 5mins until fragrant.
5 Add in beef, together with kerisik, torch ginger flower, asam jawa paste. Add in salt and stir.
6 Cover the pot and cook for about 10mins before adding just enough water to cover beef cubes.
7 Lower heat and cook for about 45mins to 1hr until beef is soft and tender. Alternatively, preheat the oven to 180°C and place the covered pot into the oven, cook for about 2hrs.
8 Place tomatoes into stew and cover for 5mins after beef is tender. Adjust seasoning as needed.
9 Serve with white rice or bread.

食谱提供
Meat & Livestock Australia

澳大利亚牛肉不仅适合牛排和炖肉，也适合炮制亚洲风味美食。牛肉的不同部位有着不一样的质地，除了少数最柔嫩的肉适合牛排或牛肉塔塔，更多部位比如牛膝肉、牛版腱，以及介于里脊和腱肉质地之间的肩里脊肉，更适合亚洲料理里的煎炒煮炸。
本期，和你分享亚洲风味的牛肉料理，喜欢牛肉的人不能错过！

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TEXT 若昕 PHOTOS Meat & Livestock Australia