經典港式料理🇭🇰炆到軟淋入味嘅崩沙腩，配上清甜湯汁超好味🥹今次用咗Le Creuset圓形琺瑯鑄鐵鍋24厘米，用來炆牛腩一流！傳熱均勻，成個鍋底溫度一致，牛腩每一塊都受熱均勻，炆出嚟軟硬度啱啱好🙂↕而且夠鎖水，保持湯汁濃郁，牛腩嘅肉香完全冇流失！
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❤清湯炆牛腩📝食譜
烹調時間⏱3小時
🔸材料🔸
牛腩 900g
白蘿蔔 1條去皮切件
水 2300ml
薑 3片
蔥 1棵
魚露 約1茶匙
鹽
🔸香料🔸
八角 1粒
桂皮 1小段
甘草 2片
草果 2粒拍碎
白胡椒粒 1茶匙
香葉 2片
冰糖 1湯匙
🔹做法🔹
- 大鍋放入牛腩，加入清水和薑蔥，中火煮滾後繼續煮5分鐘；盛起沖洗血污，倒走污水
- 凍鍋落油，中火預熱，炒香香料
- 加入薑片，煎封牛腩；倒入清水，煮沸後合蓋細火煮2小時
- 灘凍後，放入雪櫃一晚，除去表面凝固的油脂；加入白蘿蔔，合蓋細火煮1小時；下魚露、鹽和冰糖調味即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
900g beef brisket
1 peeled and chopped white radish
2300ml water
3 slices of ginger
1 spring onion
~ 1 tsp of fish sauce
Salt
𝗦𝗽𝗶𝗰𝗲𝘀
1 star anise
1 small piece of cinnamon
2 slices of liquorice
2 crushed tsaoko
1 tsp of white peppercorns
2 bay leaves
1 tbsp of rock sugar
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 - In a large pot, combine beef short ribs, water, ginger, and spring onion. Bring to a boil over medium heat for 5 mins. Remove beef, rinse, and discard water.
- Add oil, preheat over medium heat. Sauté spices, add ginger slices, and sear beef. Add clear water, bring to a boil, then cover and simmer for 2 hrs over low heat.
- After the cookware has returned to room temperature, Refrigerate overnight to remove fat. Add white radish, cover, and cook for another 1 hr over low heat. Season with fish sauce, salt, and rock sugar before serving.
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