簡單好味紅酒炆牛肋肉 聖誕派對必備菜式 Simple and Delicious Red Wine Braised Beef Ribs for Christmas Parties

紅酒炆牛肋肉 Red Wine Braised Beef Ribs

聖誕叫咗朋友黎開party,想為大家煮啲暖身嘅菜式?呢道紅酒炆牛肋肉係唔會錯嘅菜式!牛肋肉配上紅酒兩種濃郁嘅味道,喺冬天食起上嚟超級暖身!

而且非常容易煮,新手要煮出餐廳水準都完全唔難,甚至可以喺party前一晚就準備定,由佢熬一晚,更好味之餘, 開party前簡單加熱返佢就可以,超級方便

It’s Christmas and you’ve invited friends over for a party. Want to cook up a warm and hearty dish for everyone? This red wine braised beef ribs recipe won’t disappoint! The combination of rich flavors from the beef ribs and red wine is perfect for warming up in the winter.

And it’s super easy to make! Even a beginner can cook restaurant-quality dishes with this recipe. You can even prepare it the night before the party, let it rest overnight, and then just reheat it before the party. It’s super convenient!

紅酒炆牛肋肉 Red Wine Braised Beef Ribs

紅酒炆牛肋肉 Red Wine Braised Beef Ribs

我哋今次就係兩個人當家常菜咁食,完全係白飯殺手菜,令人超級滿足

We had this as a dish for daily meal for two and it was a perfect dish to serve with rice. It was super satisfying.

紅酒炆牛肋肉材料有牛肋肉一包,紅酒250ml,洋蔥一個,蕃茄三個,甘筍一條,百里香,月桂葉,桂皮,茄膏一小樽,茄汁

Ingredients: one package of beef ribs, 250ml of red wine, one onion, three tomatoes, one carrot, thyme, bay leaves, cinnamon, one small can of tomato paste, some tomato sauce

處理炆肉前基本動作都係跑活水

Basic prep work for braising meat – scalding it in boiling water.

等到啲肉沫浮面就可以拎肉出嚟

Wait until the foam appears on the surface and then take out the meat

將佢沖乾淨

Rinse it clean

切好備用

啲肉炆完會縮水,所以切嘅時候要切得比較大舊

Slice and set aside for later use.

The meat will shrink after braising, so slice it a bit larger.

跑緊活水嘅時候就將其他材料洗好切好

While the water is boiling, wash and slice the rest of the ingredients

放晒落鑄鐵鍋,加入紅酒,同埋茄膏同茄汁各三湯匙

Put them in a cast iron pot, add the red wine, three tablespoons of tomato paste and tomato sauce each

將牛肋肉放上,然後加水直至覆蓋所有材料

Add the beef ribs and then add water until it covers all of the ingredients

開始煮我地既紅酒炆牛肋肉了!大火將水煲滾後, 轉細火炆45分鐘,然後冚蓋熄火焗15分鐘

Bring the water to a boil over high heat, then reduce to a low heat and braise for 45 minutes. Cover the lid and turn off the heat, then rest for 15 minutes

重複炆焗兩次,就會變成圖中嘅狀態

Repeat the braising and resting process twice, and it will become the state shown in the picture

隔走油份同埋渣滓,然後可以試味同調味,唔夠味可以加入蠔油都得

Remove the excess oil and sediment, then taste and season as needed. If it’s not flavorful enough, you can add some oyster sauce

想個湯濃郁啲可以加入麵粉

我哋先將麵粉放喺碗中,然後勺出少量湯同麵粉混和,完全溝埋後就可以加入湯令佢濃縮

For a thicker soup, you can add flour.

We put the flour in a bowl, then spoon out a small amount of soup and mix it with the flour until it’s fully incorporated, then add it to the soup to thicken it

我哋今次係早一晚炆起,第二日先食,味道熬得更好味,而牛肋肉非常腍同入味,諗返起都流口水!

We braised the beef the night before and ate it the next day. The flavor was even better after resting overnight, and the beef ribs were very tender and flavorful. Just thinking about it makes me drool!

炆完牛肉嘅紅酒汁唔好倒,將佢用嚟整肉醬意粉嘅汁,個汁吸收晒牛肉嘅精華令肉醬意粉食起嚟層次更豐富,超級超級好食架!

Don’t discard the red wine sauce from the braised beef. Use it to make a rich and flavorful sauce for pasta. The sauce absorbs the essence of the beef and adds depth to the pasta dish. It’s super delicious!

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數到節慶菜式,香港人最鍾意梗係芝士焗龍蝦!

When it comes to festive dishes, Hong Kong people love cheese baked lobsters!

節慶芝士焗龍蝦 30分鐘食譜 Festive Cheesy Baked Lobster in 30mins

有無諗過親自整燒腩仔俾朋友分享節慶喜悅?

Have you ever thought about cooking roasted pork belly to share with friends and celebrate the holiday?

4種材料泡製 超脆皮燒腩仔 Crispy Roasted Pork Belly

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