氣質溫暖的紅酒慢燉牛小排|Red Wine Beef Short Ribs Stew

點擊上方藍字關注喵生食語 

世界上有很多飲食文化都講究用酒來燒菜，中國有專門用來去腥氣的料酒，有時還會使用到啤酒和白酒，日本人常常用清酒，而西方人最喜歡的莫過於用葡萄酒來燒菜了。其中牛肉與紅葡萄酒的搭配，不僅僅限於餐桌上，在製作菜餚過程中也常常會使用。今天與大家分享的就是這道紅酒慢燉牛小排，紅酒的香氣與牛肉的味道完美融合，整個菜品色澤帶著紅酒的靚麗，是一道擁有高雅風情又很居家溫暖的菜餚，特別適合家庭宴會或者是燭光晚餐哦！Alcohol is widely used in cooking in many different cultures. Chinese people have chinese cooking wine to dissolve the strong meat smell, or sometimes use beer or spirits to cook. Japanese people often use their sake for cooking to boost the taste, and Westerners love to use wine. Cooking beef with red wine is one of the most popular ways to cook a beef dish. Today, I'm going to share with you this Red Wine Beef Short Ribs Stew, in which the red wine fragrance mixes well with the beef flavour, and the colour of the wine coats it in a beautiful dark reddish purple. It is suitable for a lovely family feast or candlelight dinner.  

準備時間：15分鐘  

Prep Time: 15 Minutes 

製作時間：2小時15分鐘 （其中2小時烤箱時間） 

Cook Time: 2 Hours 15 Minutes（including 2 hours in the oven)

•     800克   帶骨牛小排  

800g   Beef short ribs (bone in)

3  Carrots diced  

•     2顆   洋蔥 （切小塊） 

2  Onions diced 

6-8 cloves  Garlic sliced

•     2-3根   香菜  

2-3 sprigs   Coriander 

1 tablespoon  Brown sugar 

Dice carrots and onions and slice garlic for later use. 

首先選用一個帶蓋的，能夠一次性容納所有牛小排的鑄鐵鍋（或者其它可以在烤箱和灶火上均可使用的鍋），鍋裡放油，將牛小排放入煎一下，煎到每一面都基本不見血色為止。

Firstly, use a lidded casserole dish large enough to hold all the beef short ribs at once. Heat oil and seal the beef ribs on each side. 

At this step, preheat oven to 180℃.

取出牛小排放一邊，在鍋裡下洋蔥、肉桂、大料、香葉和香菜，炒制2分鐘，然後繼續下胡蘿蔔和大蒜碎，加1大勺紅糖，繼續煸炒2-3分鐘。

Remove the beef ribs from the pot and add in the onions, cinnamon stick, star anises, bay leaves, coriander, and fry for 2 minutes. Add in the carrots, chopped garlic and 1 tablespoon of brown sugar. Keep frying for 2-3 minutes. 

將牛小排嵌入鍋內食材中，在上面放上一大把百裡香，再加入500毫升牛肉湯和250毫升紅酒。 然後加入2小勺鹽和1大勺黑胡椒調味，口味重的話可以多加點。蓋上蓋子，將鑄鐵鍋移入已經預熱完畢的烤箱中，烤2小時。Add the beef ribs back to the pot, add the bunch of thyme, 500ml beef stock and 250ml red wine. Season with 2 teaspoons of salt and 1 tablespoon of black pepper. Adjust the dosage of salt and pepper to your taste. Put the lid on and pop it into the oven for 2 hours. 

2小時後，從烤箱取出，這時肉質應該是非常軟嫩多汁容易脫骨的。搭配上個沙拉或米飯，都好吃到停不了嘴哦！

Remove the pot from the oven after 2 hours. The meat should be tender and easily pulled from the bone. Enjoy!