Recent Posts

Posts Tagged ‘Boeuf Bourguignon’

法式紅酒燉牛肉 Boeuf Bourguignon

誰能抵擋這濃郁的紅酒香味和鮮嫩多汁的牛肉呢?

法式紅酒燉牛肉 Boeuf Bourguignon

法式紅酒燉牛肉 Boeuf Bourguignon

Ingredients

  • 3 lbs beef brisket (or beef shank) 牛腩 (或牛腱)
  • 1 onion 洋蔥
  • 2 carrots 紅蘿蔔
  • 4~6 tomatoes 紅蕃茄
  • 1 1/2 ~ 2 cups red wine 紅酒
  • 1 cup broth or water 高湯或水
  • 2 teaspoons dry thyme 百里香
  • 2 teaspoons dry parsley 洋香菜
  • 1 tablespoon tomato paste 蕃茄醬
  • 2 tablespoons flour 麵粉
  • 1 tablespoon butter 奶油
  • salt 鹽
  • Black pepper 黑胡椒粒

Directions

將牛腩肉切小塊,在開水裡川燙一下去血水後取出放入大碗裡。拌入麵粉,百里香和洋香菜粉,讓每塊牛肉都裹上麵粉和香料。把洋蔥,紅蘿蔔和蕃茄切成大塊。
Cut beef brisket into medium size pieces.  After cook in the boiling water to get rid off scum, put the beef in a big bowl.  Mix in flour, thyme and parsley.  Make sure every piece of beef is covered with flour and thyme and parsley.  Cut onion, carrot and tomato into big pieces.

cook in boiling wateronion, carrot, tomato

在大鍋裡用奶油炒香洋蔥和黑胡椒粒, 再把裹好麵粉的牛肉下鍋一起煎。
Saute onion and black pepper with butter in a big pot, add the beef and saute together.

brown the onion with buttermix in beef

倒入紅酒,高湯,紅蘿蔔,蕃茄,番茄醬和適量的鹽,蓋鍋以小火燉煮一個小時。中間可以打開翻動一下。
Pour in red wine, broth, carrot, tomato paste and salt,  cook in low heat with the lid covered for 1 hour.  Open the lid and stir a little while cooking.

add tomato and carrotcook with lid covered

等到肉燉爛了,汁也稍微收乾了就好了!
It’s ready when the meat is tender and the sauce is thicker.

法式紅酒燉牛肉 Boeuf Bourguignon

Note: 紅酒不用用太貴的,一般的就好。百里香和洋香菜用新鮮的是最好了啦!沒有新鮮的用乾燥的粉也可以。還可以加入芹菜和蘑菇一起煮。
Do not need to use expensive red wine, regular is good enough for cooking.  Dry thyme and dry parsley are good to use if there are no fresh ones.  You may also add celery and mushroom for even richer taste.

 

Archives