慢炖锅迷失香杏脯牛腩肉

慢炖锅迷失香杏脯牛腩肉

Ingredients

  • 1汤匙(15毫升)植物油
  • 3茶匙(10毫升)盐,分开
  • 3/4茶匙(3.5毫升)研碎的黑胡椒
  • 1块(3 3/4磅/1700克)切去油脂的牛腩
  • 1杯(237毫升)牛肉汤,分开
  • 1磅(450克)小红萝卜
  • 1磅(450克)小红土豆,对半切
  • 2个中等大小的洋葱,四分切瓣
  • 2/3杯(158毫升)杏脯
  • 3汤匙(45毫升)红酒醋
  • 4个蒜瓣,剁碎
  • 2汤匙(30毫升)切碎的新鲜迷失香
  • 1/3杯(79毫升)面粉

Directions

  1. 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。
  2. 用2茶匙盐和1/2茶匙(2.5毫升)胡椒调制牛腩的两面。向慢炖锅中加入牛腩,烹饪8分钟,在第4分钟时翻边。
  3. 盛出牛腩,放在一旁备用。向内胆中加入1/2的牛肉汤,搅拌直至混合料均匀。
  4. 将内胆放入底座,加入胡萝卜、土豆、洋葱,剩下的盐和胡椒粉。把牛腩盖在上面。
  5. 拌入杏脯、醋、大蒜、迷失香和剩下的牛肉汤,浇到牛腩上。
  6. 盖上盖子,并以高档慢炖4小时,或以低档慢炖7 1/2至8小时。
  7. 从内胆中盛出牛腩和蔬菜。
  8. 向一个中碗中加入面粉,从内胆中舀出一杯浓汤,与面粉打匀。用中高火加热内胆,直到煮沸,慢慢拌入面粉混合料,搅动直到混合料变稠。
  9. 食用前将牛腩切成薄片,和蔬菜和肉汁一起食用。

份量:6-8

RECIPE TAGS

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