紅酒燜牛尾Braised Oxtail in Red Wine
材料:
Ingredients:
牛尾 (OX tail 1-1/2 Lb)
1-1/2磅
紅蘿蔔
(Carrot 1big)
1條 (大)
薯仔 (Potato 1 big)
1個 (大)
洋蔥 (Onion ½)
1/2個
番茄(Tomato 1 big)
1個 (大)
蒜頭 (Garlic 4)
4粒
蔥度
(Chinese green onion 2)
2條
調味:
Seasonings:
紅酒(Cabernet Sauvignon) Half bottle
半樽
清水(Water 6 Cups)
6杯
鹽
(Salt 1 T)
1茶匙
糖 (Sugar 1T)
1湯匙
番茄醬(Katchup
4T)
4湯匙或茄膏(Tomato Paste 1T)1湯匙
混合香草
(Italian Herbs 1 T)
1茶匙
做法:
Instructions:
1. 牛尾洗淨抹乾水分. 紅蘿蔔, 薯仔, 洋蔥, 番茄等等切成大塊.
Wash and dry ox tail. Cut carrot, potato, onion and tomato into big chunk.
2. 燒熱油把薯仔炸至金黃撈起. 把油倒出, 放入牛尾煎香, 盛出晾油, 加入洋蔥蒜頭炒香, 把紅酒, 清水及所有調味料放進, 放回牛尾, 加上紅蘿蔔,
慢火炆約1-1/2小時至牛尾夠稔.
Heat the oil and fry the potato until it is golden. Remove the oil, add the ox tail and sauté, then remove the ox tail. Add the onion and garlic, red wine, water and all the seasonings, put bacl the oxtail, add carrots, simmer for about 1-1/2 hours until the oxtail is enough done.
3. 再加上薯仔, 番茄炆多15分鐘, 最後落蔥度便可上碟.
Add potato and tomato, simmer for extra 15 mins, add chinese onion and ready to serve.
• 梁師傅小貼士
*
Chef’s Tips:
• 把薯仔炸過, 不易炆爛.
最後同番茄一齊炆15分鐘便可.
Fry the potato in advance to avoid overcooking. May simmer the potato with tomato for 15 mins.
• 牛尾煎至全部金黃色, 比較香囗, 同時也有很多油脂分泌出來, 需要盛出晾油. 以免太肥膩.
Fry the oxtail until it is golden brown for the taste. Be careful that there will be a lot of oil secreted. Needs to remove the oxtail and fill out the oil to avoid being too fatty.
• 加州出産的紅酒不錯, 十塊錢左右的水準已經很好了.
• The wine produced in California is good, and the ten-dollar brands are already good.
牛尾為牛的尾部，营养价值极高，宜炖食。含有蛋白质、脂肪、维生素等成分。具有有补气、补钙, 养血、强筋骨的功效. 富含胶质，风味十足，美味又滋养。
The oxtail is the tail of the cow, and its nutritional value is extremely high. It should be stewed. Contains protein, fat, vitamins and other ingredients. It nourishes qi, calcium, and booster strong bones. It is rich in colloidal substance, full of flavor, delicious and nourishing.
