滷牛腱 Braised Beef Shank in Chinese Spice Stew Sauce

材料 Ingredients

牛腱 Beef Shank 2 個 each 滷味醬汁 Chinese Spice Sauce 1 份 portion 蔥花 Minced scallion 2 大匙 Tbs 香菜末 Minced cilantro 2 大匙 Tbs 麻油 Sesame oil 1 大匙 Tbs

做法

1.	燒開 2/3鍋的水。牛腱放進滾水內燙3分鐘﹐水要蓋過牛肉。撈出牛肉用冷水沖洗乾淨。
2.	將滷味醬汁準備好。
3.	將滷味醬汁燒滾﹐加入牛腱加蓋用中小火煮1個小時。
4.	蓋子不要打開﹐讓整鍋牛肉涼透後放進冰箱冷藏至少一天入味。食用時切薄片﹐撒上蔥花﹐香菜末和麻油。

PROCEDURE

1.	Boil 2/3 pot of water. Place the beef shanks into the boiling water for 3 minutes, the water needs to be over the beef. Take out the beef and discard the water. Wash the beef roughly.
2.	Get the Chinese Spice Stew sauce ready.
3.	Bring the Chinese spice stew sauce to a boil. Add the beef shanks and cover. Cook in medium-low heat for 1 hours.
4.	Leave the pot covered and wait until the whole pot is cool down. Store the beef with sauce in refrigerator for at least 1 day. Cut the beef shanks into thin slices. Sprinkle the minced scallion, cilantro and sesame oil over the beef slices. Serve cold.

最後更新 (Last Update): 07/24/2013
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