清湯牛腩Brisket in Clear Soup－梁大廚 Chef Leung（第01集 No 1）
材料：
Ingredients:
牛坑腩三磅 (Boneless short rib 3 lbs)
調味香料：
Seasonings:
八角十粒 (Star anise 10)， 桂皮兩支 (Cinnamon 2 sticks)， 香葉五片 (Bay leaves 5)， 黑胡椒粒一湯匙 (Black pepper 1T)， 小茴香一茶匙 (Fennel seed 1t)，草果四粒 (Dried cardamon 4)
另外加蔬菜類：
Vegetables:
西芹葉 3安士 (Celery leaves 4oz), 芫荽梗兩安士 (Cilantro stem 2oz), 紅蘿蔔2條 切滾刀大塊,
(Carrot 2), 薑5片 (Ginger 5 slices), 白蘿蔔一磅, 去皮後整條用 (White Radish 1 lb) , 大白菜12 oz (Chinese cabbage 12oz) 切大塊, 最後用.
裝飾用材料：
Decorational Ingredients:
洋蔥薄片（Thin Sliced Onion), 炸乾蔥片 (Fried dry onion) , 芫荽葉(Cilantro leaves)各少許 。
調味料：
煲過牛腩湯水兩杯半 (Brisket Soup 2 ½ cup), 烹大師3湯匙(Hondashi 3t), 鹽半茶匙 (Salt half T)。
做法：
Instructions:
1. 牛腩切大約兩吋闊粗條, 先用薑汁酒飛水, 再沖洗乾淨。
Cut the short rib into 2 inch wide pieces, then boil with ginger wine. Rinse with water.
2. 將香料用一大紗布包住紮實， 放入一高身湯煲內，加入西芹，紅蘿蔔，整條白蘿蔔 , 芫荽梗，牛腩， 放入清水，浸過所有材料，煲滾後收慢火 煲45分鐘後， 撈起牛腩放涼，揀出紅,白蘿蔔，留起湯水，片去湯面上肥油備用。
Wrap all seasonings with big gauze and seal it. Put in a tall stew pot. Add Celery leaves, carrot, whole piece of white radish, beef short rib. Add water untill water level is above the ingredients. When boiling, switch to slow cook for 45 mins. Remove the rib and let it cool off. Remove the carrot and radish. Keep the stock and remove the fat on the surface.
3. 白蘿蔔切厚片, 已經浸熟牛腩切成半吋厚塊.
Cut radish into thick pieces. Cut the cooked beef short rib into half inch thick pieces.
4. 準備一個瓦煲，放進湯水，調味料，先把大白菜煮軟, 再放入紅, 白蘿蔔放在底，再鋪上牛腩片， 煮兩分鐘， 加上芫荽，洋蔥，炸乾蔥片裝飾，便可食用。
Add stock and seasonings into a Crock pot. Cook the Chinese cabbage first, then put carrot and white radish on the bottom. Add beef short rib and cook for 2 mins. Add cilantro, onion and dried onion and ready to serve.
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梁師傅小貼士
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Chef’s Tips:
• 字典裏牛腩就只有牛胸腩（Brisket).
但按中文理解，其實還包括了扇面（Flank）等。
還有以下： 坑腩（boneless short rib，即無骨牛仔骨）：牛味最濃，取自牛胸前的牛仔骨/肋排（short rib）或旁邊牛肋條 (Finger meat) 部位的的肉。口感腍滑無筋.
“牛腩”actually includes Brisket, Flank and Boneless short rib. Boneless short rib has the richest flavor of beef, which is from short rib or finger meat and taste smooth and no tender.
