愛爾蘭黑啤炖牛肉
Irish Stout Beef Stew

 

黑啤炖牛肉是愛爾蘭標誌性的菜式。 蔬菜, 牛肉和黑啤的混合後有着独一無二的風味。 也可以用羊肉代替牛肉。 這款菜與馬鈴薯泥和愛爾蘭黑啤是絕配。

Irish stout beef stew is iconic Irish dish. The complex flavor of the mixture of stout, vegetables and beef is just superb. The beef can also be replaced by lamb. Irish stew may be served together with mashed potato and of course stout.


3 hours

 


材料 Ingredients


紅蘿蔔
Carrots

 

 

 

莞茜
Parsley

 

 

 

月桂葉
Bay leave

 

 

 

洋蔥
Onions

 

 

 

牛肉
Beef

 

 

 

牛油
Butter

 

 

 

蒜頭 (切砕)
Garlic(Crushed)

 

 

 

百里香
Thyme

 

 

 

迷迭香
Rosemary

 

 

 

黑胡椒砕
Black pepper powder

 

 

 

橄欖油
Olive oil

 

 

 

黑啤
Stout

 

 

 


Salt

 

 

 

茄膏
Tomato puree

 

 

 

方法 How To Make


1

把紅蘿蔔和洋蔥切塊備用
Chop the carrots and onions to cubes

 

2

把牛肉洗淨及用紙印乾, 切塊及加入百里香, 迷迭香, 黑胡椒, 塩, 放於大碗中醃一陣子
Rinse and dry the beef, chop into cubes, mix with salt, rosemary, black pepper and thyme in a bowl for a while.

 

3

焼熱炖鍋, 加入少許橄欖油, 煎熟表面便剷起備用。
Heat the pot, add a little olive oil and saute beef till golden brown and remove from the pot.

 

4

在原鍋加入牛油, 放洋蔥, 紅蘿蔔和蒜頭砕去炒香, 加茄膏, 煮至軟身便把牛肉放回鍋中。
Continue to heat the pot with some butter, put onions, carrots and garlic to saute, add some tomato paste as well, put the beef back into the pot when the vegetables get soft.

 

5

将所有材料炒勻,然後倒入一至兩瓶黑啤酒直至蓋過鍋中食物。
Stir all the ingredients well, pour one to two bottle stout into the pot to a level up above all ingredients.

 

6

保持中火10分鐘, 然後轉細火。
Cover the pot with lid, keep the medium heat for 10 minutes, then turn to smaller heat when the liquid is boiling.

 

7

熄火前15分鐘, 轉中火以收乾水分及逼出材料香味。
Change to middle fire 15 minutes before turing off so as to dry out the sauce and bring out the most flavour of the ingredients.

 

8

當水分差不多收乾, 加塩試味, 熄火。
Season with salt when the content is alsmost dry and turn fire off.

 

9

切少許莞茜砕作點綴
Finally garnish the dish with some parsley