慢炖锅咸牛肉炖卷心菜

慢炖锅咸牛肉炖卷心菜

Ingredients

  • 2 1/2至3磅(1135至1360克)咸牛腩
  • 1/4杯(60毫升)腌渍香料
  • 1小头卷心菜,四分切瓣
  • 6个小红萝卜,去皮,纵向切片
  • 12个小土豆,切半
  • 1包(8盎司/230克)大头蒜,去皮
  • 辣芥末酱,可选 

Directions

  1. 把咸牛腩洗净,放入5-6夸脱(约5-6升)的慢炖锅中。
  2. 在肉上面撒些腌渍香料,然后加水。
  3. 盖上慢炖锅盖子,并以高档慢炖5小时,或以低档慢炖10小时。
  4. 向盛有咸牛腩的慢炖锅中添加卷心菜、红萝卜、土豆和洋葱,以高档再慢炖一小时。如果正在使用低档,应切换到高档。

份量:6-8

测试厨房小贴士:

  • 食用时,把咸牛肉沿横纹切块,然后平放到卷心菜上。
  • 根据口味,可搭配辣芥末酱或辣根酱食用。
  • 腌渍香料在一般的杂货店的调料区都可以找到。
  • 为了食用的多样性,可以尝试黄色或紫色土豆。

RECIPE TAGS

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