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清汤牛腩Brisket in Clear Soup

【希望之声2019年12月29日】材料:

Ingredients:

牛坑腩三磅 (Boneless short rib 3 lbs)

调味香料:

Seasonings:

八角十粒 (Star anise 10),

桂皮两支 (Cinnamon 2 sticks),

香叶五片 (Bay leaves 5),

黑胡椒粒一汤匙 (Black pepper 1T),

小茴香一茶匙 (Fennel seed 1t),

草果四粒 (Dried cardamon 4)

另外加蔬菜类:

Vegetables:

西芹叶 3安士 (Celery leaves 4oz),

芫荽梗两安士 (Cilantro stem 2oz),

红萝卜2条 切滚刀大块, (Carrot 2),

姜5片 (Ginger 5 slices),

白萝卜一磅, 去皮后整条用 (White Radish 1 lb) ,

大白菜12 oz (Chinese cabbage 12oz)

切大块, 最后用.

装饰用材料:

Decorational Ingredients:

洋葱薄片(Thin Sliced Onion),

炸乾葱片 (Fried dry onion) ,

芫荽叶(Cilantro leaves)各少许 。

调味料:

煲过牛腩汤水两杯半 (Brisket Soup 2 ½ cup),

烹大师3汤匙(Hondashi 3t),

盐半茶匙 (Salt half T)。

做法:

Instructions:

1. 牛腩切大约两吋阔粗条, 先用姜汁酒飞水, 再冲洗乾净。

Cut the short rib into 2 inch wide pieces, then boil with ginger wine. Rinse with water.

2. 将香料用一大纱布包住扎实, 放入一高身汤煲内,加入西芹,红萝卜,整条白萝卜 , 芫荽梗,牛腩, 放入清水,浸过所有材料,煲滚后收慢火 煲45分钟后, 捞起牛腩放凉,拣出红,白萝卜,留起汤水,片去汤面上肥油备用。

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. 白萝卜切厚片, 已经浸熟牛腩切成半吋厚块.

Cut radish into thick pieces. Cut the cooked beef short rib into half inch thick pieces.

4. 准备一个瓦煲,放进汤水,调味料,先把大白菜煮软, 再放入红, 白萝卜放在底,再铺上牛腩片, 煮两分钟, 加上芫荽,洋葱,炸乾葱片装饰,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.

• * 梁师傅小贴士

* Chef’s Tips:

• 字典里牛腩就只有牛胸腩(Brisket). 但按中文理解,其实还包括了扇面(Flank)等。

还有以下:

坑腩(boneless short rib,即无骨牛仔骨):牛味最浓,取自牛胸前的牛仔骨/肋排(short rib)或旁边牛肋条 (Finger meat) 部位的的肉。口感腍滑无筋.

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.

责任编辑:Sarah Shao

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