西班牙燉牛肉 Spanish Beef Stew

材料 Ingredients

三叉牛肉 Tri tip Beef 2 磅 lb (900g) 紅蔥頭 Shallot 4 顆 ea 番茄 Tomato 3 顆 ea 迷你胡蘿蔔 Mini carrot 2 杯 cup 扁葉巴西利 Flat leaf parsley 1 小把 small bunch 大蒜 Garlic 4 瓣 clove 無鹽牛肉高湯 Unsalted beef stock 2 杯 cup 畢卡達醬 Picada 4 大匙 Tbs 特級初炸橄欖油 Extra virgin olive oil 4+1 大匙 Tbs 紅酒 Red wine 1/3 杯 cup 鹽 Salt 1/3+1/3 小匙 tsp 黑胡椒 Black pepper 1/4 小匙 tsp

做法﹕

1.	準備畢卡達醬和海鮮番茄高湯。
2.	將牛肉切成5cm方塊。參考處理番茄將番茄去皮，去籽後切成2cm小塊。紅蔥頭去皮切成薄片。扁葉香菜洗乾淨後擦乾再切碎(保留一些最後裝飾用)。大蒜去皮後剁碎。
3.	加入4大匙橄欖油到燒熱的鍋內。放進牛肉塊將四面煎黃後夾出備用。
4.	原鍋加入1大匙油，紅蔥頭，大蒜和巴西利炒香後放進番茄和1/3小匙鹽再炒2分鐘。續加紅酒煮1分鐘。
5.	倒入牛肉高湯，牛肉，1/3小匙鹽和黑胡椒燒滾。取些湯汁与畢卡達醬調勻後倒回湯裡。
6.	蓋上蓋子，轉成小火煮2個小時。然後加入胡蘿蔔加蓋繼續煮30分鐘即可。
7.	將牛肉裝盤後撒上保留的巴西利末。

PROCEDURE:

1.	Prepare the Picada and Seafood Tomato Stock.
2.	Cut the beef into 2" cubes. Refer toHandle Tomatoto peel and seed the tomatoes. Cut them into 2cm cubes. Peel and slice the shallots. Rinse, dry and mince the flat leaf parsley (reserved some for garnish). Peel and mince the garlic.
3.	Add 4 tbs. of olive oil and the beef into a heated deep sauce pan. Pan-fry the beef cubes until brown on all sides. Set them aside.
4.	Add 1 tbs. of olive oil to the same pan. Stir in the shallots, parsley and garlic, and sauté until aromatic. Add in the diced tomato and 1/3 tsp of salt, and sauté for 2 minutes. Pour in the red wine and cook for another minute.
5.	Place the beef stock, beef,1/3 tsp of salt and black pepper in the pot and bring the mixture to a boil. Mix little soup with the Picada and pour it back to the soup.
6.	Turn the heat to low. Cover and simmer for 2 hours. Add the carrots and continue to simmer with lid on for another 30 minutes.
7.	Plate the beef stew and sprinkle with the reserved parsley.

最後更新 (Last Update): 01/18/2014
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