材料A Ingredients
|  |
材料 B Ingredients B
| 黑洋菇 Cremini mushroom | 20 | 顆 ea |
| 冷凍珍珠洋蔥 Frozen pearl onion | 1/2 | 磅 lb |
| 特級初炸橄欖油 Extra virgin olive oil | 2 | 大匙 Tbs |
| 牛油 Butter | 2 | 大匙 Tbs |
| 干邑白蘭地 Cognac | 1/4 | 杯 cup |
配菜﹕牛油馬鈴薯 & 培根西蘭花
Side Dish: Boiled Potatoes with Butter & Stir-Fried Broccolis with Bacon Bits
做法﹕
| 1. | 培根切丁。牛肉剔除邊上的白筋和肥肉後切成4公分方塊。牛肉塊用紙巾擦乾後加1/2小匙鹽和1/2小匙鹽略醃。再將每塊牛肉沾上薄薄一層麵粉。冷凍珍珠洋蔥需完全解凍並濾乾水份。洋菇洗乾淨, 馬上擦乾後去除硬蒂。如果是大洋菇則對切。扁葉巴西利，月桂葉和百里香用棉線綁好。 |
| 2. | 燉鍋燒熱後加入橄欖油放進培根，用中大火煎到培根酥脆。撈出培根放置一旁，油脂留2大匙在鍋底。 |
| 3. | 原鍋放進牛肉用中火將每面都煎到金黃。牛肉可分批煎，不要重疊，一次只放一層。取出牛肉放進盤裡。 |
| 4. | 加入洋蔥丁和紅蘿蔔丁炒到洋蔥變軟。 |
| 5. | 加入1杯牛肉高湯並用木杓將鍋底咖啡色的殘留物刮鬆，再放進大蒜末，培根渣，番茄膏和剩餘的麵粉拌勻。倒入紅酒後略微攪拌一下。最後加入1小匙鹽，1/2小匙黑胡椒，和香菜束 (月桂葉，百里香和巴西利) 。湯汁必須蓋過牛肉，如果不夠則補加紅酒。 |
| 6. | 等湯汁煮滾後，加蓋用小火煮1-1/2個小時。中途要攪動一下以免沾底。 |
| 7. | 另一個炒鍋加熱後放進材料B中的橄欖油和牛油。等牛油融化後，加入洋菇用中火炒2分鐘，要不時攪動。再加入珍珠洋蔥繼續煎到兩者變成金黃。最後淋上白蘭地。 |
| 8. | 取出香菜束丟掉。將洋菇和珍珠洋蔥連汁倒進牛肉鍋裡。繼續煮到醬汁濃稠，要不時攪動。 |
PROCEDURE:
| 1. | Dice the bacon. Trim the fat and tendon off the beef and cut it into 1.5" cubes. Dry the beef with paper towels and marinate the beef cubes with ½ tsb of salt and ½ tsp of black pepper. Coat each cube with a thin layer of flour. Defrost the frozen pearl onions and drain the water. Rinse the mushrooms and dry them with paper towels immediately. Cut off the wooden stem. Cut the large mushrooms in half. Tie the parsley, bay leave and thyme with a piece of kitchen twine. |
| 2. | Add 2 tbs of olive oil in a heated Dutch oven. Place in the bacon and sauté in medium-high heat until the bacon is crispy. Set the bacon aside and leave tbs of the oil in the pot. |
| 3. | Brown the beef in the same pot over high heat until all sides of the beef cubes are golden brown. Working in batches, do not overlay the beef. Transfer the beef to a plate. |
| 4. | Add the diced onion and carrot. Sauté until both are tender. |
| 5. | Pour in the beef stock and deglaze (loose the brown bits on the bottom) the pot with a wooden spoon. Add the minced garlic, bacon bits, tomato paste, and the remaining flour and mix. Add the red wind and stir to combine. Finally place in 1 tsp of salt, ½ tsp of black pepper and the herb bouquet (bay leaf, thyme & parsley). The wine must be over the beef. Add more red wine if necessary. |
| 6. | While the sauce is boiling, turn the heat to low. Cover and cook for 1-1/2 hours. Stir occasionally. |
| 7. | Add 2 tbs of olive oil and 2 tbs of butter to a sauce pan. While the butter is melt, add the mushrooms and sauté for 2 minutes. Place in the pearl onions and sauté until both are golden brown. Sprinkle with the brandy. |
| 8. | Remove the herb bouquet. Transfer the mushrooms and pearl onions into the beef stew. Continue to cook until the sauce is thick, stir occasionally. |
最後更新 (Last Update): 08/12/2015
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