慢炖锅爱尔兰式焖牛肉

慢炖锅爱尔兰式焖牛肉

Ingredients

  • 2磅(900克)炖牛肉
  • 2汤匙(30毫升)橄榄油
  • 2个蒜瓣,剁碎
  • 1杯(12盎司/340毫升)黑啤(或红酒)
  • 2汤匙(30毫升)快煮木薯粉(增稠剂)
  • 10个小的土豆,洗净切成丁块状
  • 6个大红萝卜,去皮,切成1英寸(2.5厘米)大小
  • 1个大洋葱,切成八块
  • 1罐(14盎司/400毫升)牛肉汤
  • 3片月桂叶
  • 1茶匙(5毫升)干迷迭香
  • 1茶匙(5毫升)盐
  • 1/2茶匙(2.5毫升)黑胡椒粉
  • 小枝迷迭香和百里香,可选
  • 面包碗,可选

Directions

  1. 把肉去脂并切成1英寸(2.5厘米)大小的块状。
  2. 在平底煎锅中把油加热(或可在炉火上加热的慢炖锅内胆中)
  3. 把肉各面都煎炸褐色(约5分钟)  盛出肉。
  4. 添加大蒜,约一分钟嫩煎
  5. 向平底煎锅中倒入黑啤以溶解粘锅的混合料,然后把混合料倒入内胆中
  6. 把内胆放到底座上,在上面撒些木薯粉
  7. 添加土豆、红萝卜、洋葱、牛肉汤、月桂叶、迷迭香、盐和胡椒。
  8. 盖上盖子,并以低档慢炖8小时,或以高档慢炖4小时。
  9. 食用前取出月桂叶。根据口味,可添加一枝迷失香。
  10. 在面包碗中食用或加到面条上食用。

测试厨房小贴士:

  • 购买便宜的肉块,这是为您省钱的好机会。在测试厨房中我们推荐使用的是牛腿肉。或者,为了节省时间,您可以购买已经切好块的牛肉。
  • 要清除粘锅的食材 - 向热锅中倒入液体以溶解所有炒焦的食物,并生产汤料。

RECIPE TAGS

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