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蜂蜜漬姜片熱騰騰的燉牛肉

材料(*4人份)

牛肉(咖哩用) 300g~400g

洋葱(中) 1個

法式清湯塊 1個 

油 20g

醬油 1大湯匙 

蜂蜜漬薑片 1大湯匙

麵粉 適量

沙津油 適量

紅葡萄酒 100㏄

法式多蜜醬汁(市售品) 1罐

番茄醬 1大湯匙 

喼汁 1大湯匙

蜂蜜漬薑片之薑片 約10 片

月桂葉 1 個

鹽及楜椒 小許

水 400cc

製作方法

1在牛肉上頭灑上稍多的鹽巴與胡椒粉,然後抹上一層小麥麵粉。

2將洋蔥切成薄片。
將蜂蜜渍姜片裡的薑片取出約10片備用。

3平底鍋中倒入沙拉油與黃油後加熱,然後將牛肉煎至表面變色熟透後,再加入洋蔥拌炒。

4倒入紅葡萄酒,燉煮約2分鐘以去除酒精成分。再加入水、法式清湯塊、月桂葉後煮至沸騰,撈除浮在水面的肉渣,然後再蓋上鍋蓋燉煮約一小時。

5加入法式多蜜醬汁攪拌均勻,然後再加入番茄醬、醬油、伍斯特醬、蜂蜜渍姜片與蜂蜜渍姜片的薑片並繼續燉煮15分鐘。
使用鹽巴與胡椒粉調味後就完成了。

How to cook:

1Generously season the beef with salt and pepper and cover with wheat flour.

2Thinly slice the onions.
Take out about 10 slices of ginger from Ginger Pickled in Honey.

3Heat up vegetable oil and butter in a frying pan, add the beef, and cook until the surface is well browned. Add the onions and sauté well.

4Add red wine and boil for about 2 minutes to make the alcohol evaporate. Add water, solid bouillon, and bay leaves, and once it boils, remove the scum, put the lid on, and simmer for about 1 hour.

5Add the demi-glace sauce, stir, add ketchup, soy sauce, Japanese Worcestershire sauce, Ginger Pickled in Honey, and the ginger from  Ginger Pickled in Honey, and simmer for about 15 minutes more.
Adjust the taste with salt and pepper to finish.