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紅酒焗燴午尾 ( 6 人份量 ) Ox Tail braised in Red Wine(for 6 person)

 
 
 
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紅酒焗燴午尾 ( 6 人份量 )

Ox Tail braised in Red Wine (for 6 person)

材料

Ingredient

  1. 牛尾 3 磅 , 約分為 8 – 10 段
  2. 英栗粉 2 湯匙
  3. 鹽 2 – 3 茶匙
  4. 鷄精粉 1 湯匙
  5. 洋葱 3 – 5 個
  6. 紅蘿蔔 2 條
  7. 蒜頭 3 小顆
  8. 香葉 Bay Leaves  3 片
  9. 油 2 – 3 湯匙
  10. 糖 1 湯匙
  11. 胡椒粉 ½  茶匙
  12. 紅酒 1 瓶 ( 750  ml )
  1. Ox tail - 3 lbs; Cut into 8-10 pieces.
  2. 2Tsp Corn starch.
  3. 2-3 tsp Salt.
  4. 1 Tsp Chicken Essense/MSG.
  5. 3 - 5 whole onion.
  6. 2 pieces Carrot.
  7. 3 Garlic.
  8. 3 pieces Bay Leaves.
  9. 2-3 Tsp oil.
  10. 1 Tsp sugar.
  11. 1/2 tsp white pepper powder.
  12. 1 bottle of red wine (750 ml)
製法
Method
  1. 預熱焗爐 350o F ( 180   C )
  2. 牛尾切 8 – 12  段 , 洗淨抹乾
  3. 英栗粉 1 場匙 , 鹽 1 条匙 , 鷄精粉 1 湯匙拌勻 , 塗抹在牛尾上
  4. 平底鍋加熱 , 下油 1 - 2 茶匙 , 煎香牛尾表面
  5. 洋葱去皮切件
  6. 再用平底鍋下油 1 湯匙 , 放入洋葱 , 再放入鹽 1 茶匙 , 糖 1 湯匙 , 把洋葱炒至香軟
  7. 紅籮蔔去皮切塊
  8. 用可放入焗爐的大鍋 , 最下層放入洋葱 , 再放入牛尾 ,上層放紅籮蔔 , 再洒下胡椒粉
  9. 蒜頭切碎放在最上層 , 再放入香葉
  10. 倒入 1 瓶紅酒
  11. 把大鍋牛尾放入焗爐 , 不加蓋用 350 F焗煑 , 每隔 1 小時翻動牛尾 , 使其入味及不黏鍋 , 共焗 5 小時
  12. 取出香葉 , 趁熱享用
  1. Pre-heat oven to 350o F (180o C).
  2. Cut ox tail into 8 - 12 pieces; wash and dry.
  3. Mix 1 Tsp Corn starch, 1 tsp salt, Chicken Essense; rub mix onto ox tail.
  4. Heat pan; add 1-2 tsp oil; seal/heat surface of ox tail.
  5. Remove onion skin; cut into pieces.
  6. Heat pan; add oil 1 Tsp; Add onion; Add 1 tcp salt and1 Tsp sugar; Stir-fry onion til soft.
  7. Remove carrot skin; Cut into pieces.
  8. Use big oven-ready pan; lay onion at bottom; then ox tail; then carrot on top; springle with white pepper powder.
  9. Put chopped garlic and bay leaves on top.
  10. Add 1 bottle of red wine.
  11. Put pan of ox tail into oven at 350 F for 5 hours; Every hour stir and roll ox tail for better result.
  12. Remove bay leaves; Enjoy HOT.
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