酒香牛肉～晚餐電影Julie and Julia

京燕花園
～今天試試微甜葡萄酒zinfandel燒牛肉，配上番茄土豆胡蘿卜，還有自家產的大棗兒～



原材料如上圖：
～牛肉3-4 磅，切成2-3厘米塊狀
～3-4個大號西紅柿，切成小丁
～紅皮土豆2-3磅，切成2厘米見方的塊
～胡蘿卜一磅切成小塊
～zinfandel微甜金粉黛酒半瓶
～橘子皮調味
～大紅棗適量
～海鹽，醬油，可樂半聽，燒烤醬調料


1. 鍋底放少許橄欖油，開大火，加入牛肉翻炒至四麵變棕色
2.加入半瓶zinfandel酒，蓋上鍋蓋，悶燒片刻，撇去浮沫
3.加入西紅柿丁，和一兩個橘子皮撕成小塊，這些最後都會化在湯汁裏，加少許鹽改中火
4.一小時後加入醬油，鹽適量，燒烤醬3勺，半聽可樂調味
5.半小時後加入土豆塊，胡蘿卜塊。我喜歡紅土豆果實比較清爽緊密。
6.再過半小時，若需要再添加醬油鹽調味。快出鍋時最後十分鍾加入冷凍紅棗（如果是幹棗，可以提前一些加）


先加的番茄幫助牛肉綿軟，橘皮輕輕一碰就碎在湯裏增添清香，微甜的金粉黛酒讓汁水濃鬱，後添的土豆胡蘿卜和牛肉一起成熟，借用可樂，酒和燒烤醬的複雜味道讓做出來的食品有層次感，嚐嚐吧！


去年大棗豐收了，做了酒棗，送人，剩下的冷凍，熬粥，這不，燉肉時也用上了

～～～～～～～～～～～～～～～～～～～～～～～～～～～～

你看過電影Julie&Julia嗎？影片裏小職員Julie不甘寂寞，開了美食博客，準備每天做一兩份法國美食，為自己定下計劃365天524個菜譜，學習烹飪大師Julia Child的方子。

讓我想起多年前我常在電視裏看到Julia Child講解如何做飯，先生和我常常學她高揚的語調...她的聲音真是讓人過耳不忘。

影片裏的Julia與丈夫在五十多年前來到法國，潛心學習法式烹調，並著書將正宗法式大餐教給美國主婦們。誰不是生活中一點一滴學出來的呢？



附上Julie & Julia 的法式燉牛肉菜譜，比我的複雜很多喲，有空您也試試吧！

Ingredients
2 large green leek leaves, (about 6 inches long)
1 bay leaf 1 stalk(s) celery 2 sprig(s) fresh parsley, with stems
3 sprig(s) fresh thyme
1 tangerine or orange peel
3 tablespoon(s) extra-virgin olive oil, divided
2 ounce(s) pancetta or bacon, cut into 1/2-inch pieces
3 pound(s) beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
2 teaspoon(s) kosher salt, divided
1/2 teaspoon(s) freshly ground pepper, divided
2 medium yellow or red onions, chopped
3 clove(s) garlic, chopped
1 1/2 pound(s) carrots, sliced into 1-inch rounds
2 tablespoon(s) tomato paste
1 pound(s) button mushrooms, halved if small, quartered if large
1 bottle(s) (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
1/2 cup(s) chopped fresh parsley
Freshly grated zest of 1 tangerine, or orange

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Directions

1.Preheat oven to 250 degrees F.

2.To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.

3.To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.

4.Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.

5.Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.

6.Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.

7.Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.

8.Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.

9.Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.