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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 |
- 牛尾 3 磅 , 約分為 8 – 10 段
- 英栗粉 2 湯匙
- 鹽 2 – 3 茶匙
- 鷄精粉 1 湯匙
- 洋葱 3 – 5 個
- 紅蘿蔔 2 條
- 蒜頭 3 小顆
- 香葉 Bay Leaves 3 片
- 油 2 – 3 湯匙
- 糖 1 湯匙
- 胡椒粉 ½ 茶匙
- 紅酒 1 瓶 ( 750 ml )
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- Ox tail - 3 lbs; Cut into 8-10 pieces.
- 2Tsp Corn starch.
- 2-3 tsp Salt.
- 1 Tsp Chicken Essense/MSG.
- 3 - 5 whole onion.
- 2 pieces Carrot.
- 3 Garlic.
- 3 pieces Bay Leaves.
- 2-3 Tsp oil.
- 1 Tsp sugar.
- 1/2 tsp white pepper powder.
- 1 bottle of red wine (750 ml)
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製法 |
Method |
- 預熱焗爐 350o F ( 180 C )
- 牛尾切 8 – 12 段 , 洗淨抹乾
- 英栗粉 1 場匙 , 鹽 1 条匙 , 鷄精粉 1 湯匙拌勻 , 塗抹在牛尾上
- 平底鍋加熱 , 下油 1 - 2 茶匙 , 煎香牛尾表面
- 洋葱去皮切件
- 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
- 紅籮蔔去皮切塊
- 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
- 蒜頭切碎放在最上層 , 再放入香葉
- 倒入 1 瓶紅酒
- 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
- 取出香葉 , 趁熱享用
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- Pre-heat oven to 350o F (180o C).
- Cut ox tail into 8 - 12 pieces; wash and dry.
- Mix 1 Tsp Corn starch, 1 tsp salt, Chicken Essense; rub mix onto ox tail.
- Heat pan; add 1-2 tsp oil; seal/heat surface of ox tail.
- Remove onion skin; cut into pieces.
- Heat pan; add oil 1 Tsp; Add onion; Add 1 tcp salt and1 Tsp sugar; Stir-fry onion til soft.
- Remove carrot skin; Cut into pieces.
- Use big oven-ready pan; lay onion at bottom; then ox tail; then carrot on top; springle with white pepper powder.
- Put chopped garlic and bay leaves on top.
- Add 1 bottle of red wine.
- Put pan of ox tail into oven at 350 F for 5 hours; Every hour stir and roll ox tail for better result.
- Remove bay leaves; Enjoy HOT.
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