咸牛肉和白菜,适合用慢炖锅来做,那样吃起来会比较鲜嫩多汁。炖锅的话用砂锅就可以,做起来是最简单的。这道菜非常适合在圣帕特里克节期间享用,当然,如果你突然哪天想改善一下伙食,也不妨试试这个菜谱。
4人份
砂锅牛肉
- 1800 g牛胸肉
- 2 杯 (500 ml) 冷冻的洋葱
- 450 g红皮小土豆
- 2把芹菜
- 450 g袋装的小土豆
- 360ml瓶装的烈酒,黑啤酒或者其他原味的啤酒
- 1 颗中等大小的卷心菜或球茎甘兰
- 第戎芥末(可选)
酸辣汁
- 1/2 茶勺 (2.5 ml) 芥末籽儿
- 2 苗月桂树叶,碾碎
- 8 颗多香果
- 1/2 茶勺(2.5 ml) 盐
- 1/2 茶勺(2.5 ml) 黑胡椒
山葵根酱汁
- 1/2 杯(125 ml) 多脂奶油
- 1/4 杯(60 ml) 酸奶油
- 1/4 杯(60 ml) 炮制过的脱水山葵根
- 少许胡椒酱
- 盐和黑胡椒适量
一、准备工作
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切菜。把土豆、芹菜、卷心菜切成小块。
- 红皮小土豆拿刷子用清水洗净,然后十字切成小块。
- 芹菜茎要切成大概7.6厘米的小段,如果需要的话,用冷水冲洗干净。
- 卷心菜破成6瓣或更多。把卷心菜顺长边切开两半,把中间硬的根茎去掉一部分,留下一些够抓拢叶子就行,再分别切成3-4份。如果需要的话,用冷水冲洗干净。
- 如果你用的是小萝卜和珍珠洋葱,那么就不用再切啦,但要是一般的萝卜和葱头,就把萝卜切成5厘米的小块,葱头去皮切成小牙。
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冲洗咸牛胸肉。把牛胸肉用冷的流水冲几秒,不要留下冰屑或其他残留物,然后用干净的纸巾拍净水分。
- 如果牛胸肉之前是冷冻着的,那么需要提前解冻。提前一晚上放进冰箱冷藏,才能彻底、有效地解冻好。
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用防粘锅的喷雾喷砂锅。砂锅里用防粘锅的喷雾先喷一下底儿和四边。
- 或者,也可以加一个可以降温的衬垫,都可以避免糊锅或尽量降低烧焦的可能性。
二、调味料拌匀
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捣碎芥末、苗月桂叶和多香果。把芥末、苗月桂叶、多香果放进钵子里用锤子碾碎。
- 如果你没有钵子和木锤,也可以用捶肉锤或者其他器皿和一个小碟子(比如甜品碟或小陶瓷盅)来代替。当然,你也可以把调料放进一个可以重封的袋子里,封好口然后用擀面杖捣碎。
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把所有调料拌匀。把调料粉放进一个小碗里,放入咸盐和胡椒粉,搅拌均匀。
- 可以用勺子拌调料,也可以用叉子。
- 拌好以后,放在一边备用。
三、砂锅牛肉的制作方法
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洋葱和土豆放在锅的最下面。把这些不容易熟的食材在锅底铺上平平的一层。
- 相比而言,洋葱不太容易粘锅边,而且,洋葱是一种香料食物,放在底层的话,洋葱的香味可以向上渗透,渗入到密度较低、更有渗透性的食材里。
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再把牛胸肉放在上面。如果块儿太大放不下,你就把它切成两半再试一下。
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接着放芹菜和小胡萝卜,在牛肉上面均匀地铺上一层。
- 现在就放这些菜就可以了,先不要放卷心菜,卷心菜熟得很快,放太早就软得没法吃了。
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浇上啤酒和调味汁。在慢炖锅的肉和蔬菜上面浇上啤酒或麦芽酒,再喷上调味汁。
- 一定要让啤酒把肉完全盖住,如果实在不行,多加点水,让水平面没过牛肉。
- 调味汁的话,可以用这里教你的配方做,当然如果你愿意,用事先准备好的,专门用来做砂锅牛肉的辣椒酱也没问题。
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盖住锅盖,小火炖7小时。注意整个过程都要保持锅盖盖住。
- 如果你没那么多时间,大火煮4个小时也可以。
- 这一步里最关键的就是要盖好锅盖。因为像砂锅这样慢热型的煮锅,得长久加温才能获得热量,要是老打开锅盖,热量都跑了,肯定会延长炖熟需要的时间。
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加卷心菜,然后再煮一个小时。最后在上面均匀地放上一层卷心菜,再盖上锅盖,小火烹饪一个小时,煮到卷心菜变软。
- 或者,你也可以改成大火,这样的话,20-30分钟差不多就熟了。
- 不要搅动锅里的肉和菜,把白菜直接铺在上面就好。尽量放均匀。
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装盘上菜的时候,再配上一点第戎芥末和山葵根汁。趁热装盘,锅里如果还有汤汁,浇在肉上面,最后可以搭配些芥末和山葵根调味。
- 切牛肉的时候,要从和肉纹垂直的方向切,这样煮出来的肉才嫩,如果顺着肉纹切就会比较老。
- 锅里尚未煮干的汤汁,还可以另倒进一个船形调味肉汁盘里,和芥末、山葵根一起放在桌上。
四、山葵根酱汁制作方法
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多脂奶油打发。电动打蛋器调到中速,将奶油打致可以拉出直角为止。
- 如果你不想用电动打蛋器或者手头没有电动打蛋器,也可以拿搅拌棒手动打发,不过速度要快,而且估计需要几分钟才能打好。
- 要检查奶油是否打发到了软性尖峰的状态,方法是把搅拌器倒过来,然后在奶油表面搅一下,如果奶油形成的小角能保持一两秒然后才重新融进奶油里,说明就打好啦!
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加入酸奶油和山葵根。 在打发的奶油里加入酸奶油和山葵根,然后用刮刀轻轻拌匀。
- 搅拌要轻,用力过猛的话奶油会消泡,那么之前打发奶油的力气就都白费了,而且酱汁吃起来也会变得很水,影响口感。
- 山葵根的多少,取决于你自己的口味。
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加辣椒酱、盐和胡椒调味。根据你的口味,加入适量辣椒酱、盐和胡椒,用刮刀轻轻拌匀。
- 如果你对具体的量没什么概念,那么不妨试试下面这个配比: 1/2 茶勺 (2.5 ml) 盐,1/2 茶勺(2.5ml)胡椒,辣椒酱少许。还不放心的话,拿个干净的小勺尝一尝,再根据需要微调一下。
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搭配砂锅一起上菜。做好的调味酱要作为砂锅牛肉的配菜一起端上去。
你需要准备
- 洗菜刷
- 菜刀
- 防粘锅的喷雾,或者衬垫
- 干净的纸巾
- 5-6 L的砂锅
- 钵子和锤
- 一个小碗
- 一个中碗
- 电动打蛋器或者搅拌棒
- 橡胶刮刀
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