红酒炖牛颊肉
5-6人份

材料A
红皮洋葱1个
胡萝卜1根
西芹2条
牛颊肉1千克
红酒2瓶
大蒜4瓣
百里香2枝

材料B
汆烫西兰花300克
马铃薯泥300克
盐和胡椒少许

做法

  1. 把红皮洋葱、胡萝卜和西芹切成大块。
  2. 混合所有材料A,把牛颊肉腌味过夜。
  3. 取出牛颊肉沥干,用中火把两面煎香至褐色。
  4. 把煎好的牛颊肉和剩余腌味汁放进汤锅,加入清水至淹没牛颊肉,加入1小匙盐。
  5. 加盖煮滚后转中小火,焖煮1小时30分钟至肉质熟软。
  6. 取出牛颊肉,平放在汆烫西兰花和马铃薯泥上。
  7. 过滤汤汁后再次加热至浓稠,倒在牛颊肉上,用盐和胡椒调味即可。

Braised Beef Cheek
serves 5-6

Ingredients A
1 red onion
1 carrot
2sticks celery
1kg beef cheeks
2bottles red wine
4cloves garlic
2sprigs thyme

Ingredients B
300g blanched broccoli
300g mashed potatoes
some salt and pepper

Method

  1. Cut red onion, carrot and celery into large chunks.
  2. Combine all Ingredients A and marinate beef cheeks overnight.
  3. Drain and sear beef cheeks over medium heat until nicely browned.
  4. Place cooked beef cheeks and remaining marinade into a soup pot. Add water until liquid covers beef cheeks. Add in 1tsp salt.
  5. Bring to a boil with cover. Continue simmer over medium-low heat for 1hr30mins until beef cheeks become tender.
  6. Plating beef cheeks on top of blanched broccoli and mashed potatoes.
  7. Strain gravy and cook again until reduced and thick. Pour over beef cheeks and season with salt and pepper.
食谱提供
Comptoir Soori
Mon Bijou
Restaurant Cocotte
The Patissier

text/若昕 photo/餐馆提供