清燉砂鍋牛肉 Braised Beef in Clay Pot

材料 A Ingredients A

牛腱 Beef Shank 1-1/2 磅 lb (635g) 水 Water 4 杯 cup 洋蔥 Onion 1/2 個 each 紅蘿蔔 Carrot 1/3 支 each 薑 Ginger 2 片 slice 蔥 Scallion 1 根 stalk 八角 Star anise 2 顆 each 陳皮 Dried orange peel 1 片 piece 黑胡椒粒 Black peppercorn 1/2 大匙 Tbs

材料 B Ingredients B

白蘿蔔 Daikon	1-1/2	磅 lb (625g)
醬油 Soy sauce	3	大匙 Tbs
鹽 Salt	1	小匙 tsp
糖 Sugar	1/2	小匙 tsp

材料 C Ingredients C

蔥 Scallion

1

根 Stalk

做法

1.	洋蔥和紅蘿蔔洗乾淨。白蘿蔔削皮後切成小塊。蔥切成斜段。
2.	燒熱 2/3 鍋水。將牛腱在滾水裡燙 3 分鐘再用冷水沖洗乾淨。熱水倒掉。
3.	將材料A全部放進鍋裡用大火燒滾。撇掉浮在湯上的泡沫及渣渣。轉成小火加蓋煮 30 分鐘。
4.	將牛腱撈出放在一旁。剩餘的材料撈出不要﹐保留湯汁。待牛腱涼了以後切成厚片。
5.	將材料B加入牛肉湯內煮滾。將火關小﹐加蓋繼續煮 15 分鐘。
6.	將煮好的蘿蔔鋪在砂鍋底﹐再將牛肉片鋪在蘿蔔上。加入牛肉湯後用小火燜煮到牛肉變爛。起鍋前撒上蔥段。

PROCEDURE

1.	Clean the onion and carrot. Peel and cut the daikon into medium-sized cubes. Diagonally cut the scallions into small segments.
2.	Fill a pot with water until it is 2/3 full and boil. Place the beef in the boiling water for 3 minutes. Take the beef out and discard the water. Rinse the beef.
3.	Place the ingredients listed in part A into a pot and bring the mixture to a boil. Skim the foam from the top of the soup. Turn low-heat, cover, and cook for 30 minutes.
4.	Set the beef shank aside. Keep the soup and discard the rest. Cut the beef into thick slices while it is cool.
5.	Put the ingredients listed in part B into the beef soup and bring the mixture to a boil. Turn to the low-heat, cover, and cook for 15 minutes.
6.	Place the cooked daikon at the bottom of the clay pot. Place the beef slices on top of the daikon. Pour in the beef soup. Cover and let it simmer until the beef is tender. Sprinkle the scallions before serving.

最後更新 (Last Update): 07/02/2013©
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