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梅乾炖牛肉 [复制链接]

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离线Jeune
 

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这种炖牛肉的炖菜可能以绿色,橙色,黄色或红色蔬菜为特色,但它们最开胃的颜色是棕色,棕色的色调,光泽的黑暗强调了浓郁和丰富。实现这种光彩的颜色和风味的关键是肉的足够褐变。不要急。 好东西是,这种咸味的炖菜几乎可以忽略,而它是烹饪,可以提前。古斯米做了一个伟大的伴奏,就像藏红花米饭,因为那些带出了炖煮的食物的颜色。 简单的硬皮面包是另一个伟大的选择。



配料:

3汤匙特级初榨橄榄油;
2磅瘦骨肉牛肉,2英寸立方体盐和胡椒去调味;
1个洋葱去皮,切碎;
3个小西红柿,切碎(罐头的也可以);
1茶匙甜椒,多味;
1根肉桂棒;
1片月桂叶;
1杯鸡精;

1杯干红葡萄酒;
2汤匙糖;
1杯梅乾
1汤匙雪利酒醋或其他醋
切好的荷兰芹叶子为装饰;

制作:

第一步

Place a deep skillet or casserole that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper, for 10 minutes; remove with a slotted spoon.

第二步

In same pot over medium-high heat, sauté onion and tomatoes with a large pinch of salt and some pepper. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf. Return meat to pan, and add stock and wine; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock.

第三步

Remove cinnamon and bay leaf, and stir in sugar and prunes. Simmer until prunes and meat are soft, another 30 to 45 minutes. (Dish can be made in advance to this point; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.) When meat is very tender, uncover pot and add vinegar; if necessary, raise heat so sauce thickens and becomes glossy. Season to taste with salt and pepper, and serve hot, garnished with parsley.