慢炖锅蔬菜烤牛肉

慢炖锅蔬菜烤牛肉

Ingredients

  • 3至4磅(1360至1800克)牛后腿烤肉
  • 1/2至1茶匙(5毫升)盐
  • 1/2茶匙(2.5毫升)新鲜胡椒粉
  • 2汤匙(30毫升)橄榄油
  • 1个大的洋葱,切成几块
  • 3个蒜瓣,拍碎去皮
  • 16个小红土豆
  • 4个大红萝卜,去皮,切片成1英寸(2.5厘米)大小
  • 1/2杯(118毫升)牛肉汤
  • 4枝新鲜的百里香

Directions

  1. 用盐和胡椒粉给烤牛肉调味。
  2. 向可在炉火上使用的慢炖锅内胆内倒入食用油,在炉火上以中高火加热。对烤肉两面分别进行煎制,直至变为褐色。
  3. 将土豆和胡萝卜排放在烤肉四周。上面淋上牛肉汁,再加上百里香。
  4. 盖上盖子,并将内胆放入慢炖锅底座。以高档慢炖4小时,或以低档慢炖8小时。
  5. 铲出烤肉到大浅盘中。挑出百里香。用漏勺,捞出蔬菜到盛装烤肉的大浅盘中。盖上箔纸保温。
份量:10-12

测试厨房小贴士:

  • 如果使用带有内胆的慢炖锅,可以先以中高档火在平底煎锅中烹饪洋葱和大蒜。然后将食材转入到慢炖锅内胆中,按照食谱说明进行慢炖。

RECIPE TAGS

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