紅酒燴牛尾 (Oxtail stew with red wine sauce)

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小編相信很多讀者也煮過這道菜吧,現在有了壓力煲,煮它真的容易很多吧。
I think many people cooked this dish before, if you are using pressure cooker, it really save a lot of time.

 

 

材料 (INGREDIENTS):

 

牛尾 (Oxtail) – 1kg (小編在超市買2包急凍牛尾)

紅蘿蔔 (Carrots) – 3條 (2 pcs)

西芹 (Celery) – 2條 (2 sticks)

大蔥 (Leek) – 1條 (1 stick)

迷迭香 (Rosemary) – 2條 (2 sprigs)

麝香草 (Thyme) – 幾條 … 閱讀更多 Read more...

自製醃肉及煙燻篇 - 煙燻牛肉 (HOMEMADE CURING AND SMOKING – Pastrami)

煙燻牛肉所用的是牛腩部份,小編好不容易地才找到一間高級超市有售,希望讀者可以比較容易找到吧。可是每次出外很費時,為了今次的示範,小編只在附近的超市買回來,雖然體積不適合用來做,但也分享製造過程給大家了解一下。

Pastrami is using beef brisket, it’s not easy for me to find, hope that you can find it nearby you. This time, luckily I found a small one nearby my living area, although it’s to small to make pastrami, but I still wanna share with you about the processing.

 

其實所有醃肉過程也是一樣的,只是調味有點不同而已。由於地方的限制及衛生問題,小編建議讀者使用乾醃的方式,由於肉類會慢慢出水,其後也會自然轉為水醃的。

All curing meats method are the same, just … 閱讀更多 Read more...