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法式紅酒燉牛肉晚餐 - Beef Bourguignon, Chocolate Pots de Crème

(2010-06-08 10:05:37) 下一個


法式紅酒燉牛肉晚餐 - Beef Bourguignon, Chocolate Pots de Crème


還是前陣子做的, 一直沒時間編貼, 天氣快要熱起來了, 烤肉季節開始了, 趕快貼出來吧.


說是道經典的菜, 可是一百個人做,就會是一百個味道, 就像我們做麻婆豆腐那樣, 隻要不是用當地的水做的菜, 都是山寨版的. 參考了William-Sonoma 的方法, 我的同事 Pascal也教我幾招,說是一定要用 Lardon, and Burgundy... 先做一鍋再說.


法式紅酒燉牛肉, Beef Bourguignon


我用的材料:

Beef Chuck roast, 牛肉, 4+ LB , 切大方塊,
Aged Country Ham, 鹹肉, 切片, 用水燒開, 洗去末, 瀝幹,
EV Olive Oil, 橄欖油,
Onion, 洋蔥, 切碎,
Carrots, 胡蘿卜, 切片,
Thyme, 百裏香
Bay leaves, 香葉,
Garlic, 蒜, 切碎,
番茄膏, tomato paste,
一瓶Red wine, 紅酒,(I used Merlot, better to use Burgundy or Pinot Noir, light to medium bodied red)
White mushroom, 白蘑菇,
Frozen Pearl Onion, 冰凍的小洋蔥,
鹽, 黑胡椒,
Flour, 麵粉,
黃油,butter


做法:


- 加熱可進烤箱的重鐵鍋 , 倒入橄欖油, 鹹肉慢慢煎香出油, 取出, 留油,

- 牛肉擦幹, 撒鹽, 黑胡椒, 薄薄的裹上麵粉, 分兩批煎金黃, 取出

- 放洋蔥, 胡蘿卜, 炒軟, 加百裏香, 香葉, 蒜炒香, 加番茄膏, 拌炒勻,

- 倒入一瓶紅酒, 把鍋底的焦渣刮鬆, 燒沸滾, 加入牛肉, 鹹肉, 再燒滾, 蓋蓋,

- 進325F烤箱底層燜烤2.5小時,

- 另用炒鍋, 加橄欖油, 黃油, 燒熱, 加入白蘑菇, 炒金黃取出, 用同鍋加點黃油炒香, 炒金黃小洋蔥, 取出, 一起加入到牛肉鍋裏, 蓋好再燜烤1小時,

- 烤箱取出放爐頭上, 取出Bay leaves, Thyme 梗, 和 撇掉油, 再拌入鹽, 黑胡椒, 開蓋, 大火略收汁.


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菠菜沙拉,

Spinach, red bell pepper, red onion, cranberry, toasted slivered almonds, lemon vinaigrette dressing.

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配了紅土豆, 麵包, 意麵也是很好的搭配, 都可把湯汁吸附.

小紅土豆用水煮熟, 切開, 再用炒過小洋蔥的鍋加點橄欖油, 黃油, 鹽, 黑胡椒炒金黃.

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甜點, Chocolate Pots de Crème

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法國麵包, 這次烤的是美式薄皮的, 買了把Lame, 還沒到, 割皮還是不好,

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配了個地方酒來應個景吧,

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評論
suezi-q 回複 悄悄話 回複大小豬豬的評論:
這個是用的是Le Creuset,很大的, 7.5QT, 你家人少的話可買個小點的.
大小豬豬 回複 悄悄話 你做牛肉的可以放在烤箱裏用的紅色鍋在哪買的?什麽牌子型號?我也想照你的方子做牛肉!

謝謝!!
加倫佳 回複 悄悄話 貌似不錯哦!善待牛肉啊
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