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Beef Bourguignon
紅酒燉牛肉

4 Servings
四人份量

170 Minutes
170 分鐘

Intermediate
中級

INGREDIENTS

  • 800 g of Beef 800克牛肉

  • 200 g of Chopped bacon 200克切碎煙肉

  • 200 g of Button mushrooms 200克蘑菇

  • 2 Sweet onions 2個甜洋蔥

  • 1 tbsp of flour 1茶匙麵粉

  • 1 Thyme & Bay leaf 1塊 百里香和月桂葉

  • 1 Carrot 1根紅蘿蔔

  • 10 cl Olive Oil 10毫升橄欖油

  • 25 g Butter 25克牛油

  • 1 L of Corbières AOC 1公升紅酒

PREPARATION

Step 1

Cut beef into 1.5-inch cubes. Using a cast iron Dutch oven, brown them in the olive oil and butter for about 15 minutes. Set the meat aside, along with the cooking juices and the Dutch oven.

牛肉切成 1.5 寸方塊,在鑄鐵鍋中以橄欖油和牛油烤 15 分鐘。取出牛肉,靜置備用。


Step 2

Remove the portion of the mushroom stems and, depending on size, leave the mushrooms whole or cut them into halves or quarters along their length. Remove skins from onions and slice them into thin strips

除去蘑菇莖,根據大小,將蘑菇保持完整,或切成兩半或四分之一。洋蔥去皮,切成細條。


Step 3

In the same Dutch oven, brown the mushrooms and onions in the beef cooking juices. Allow all the water released by the mushrooms to evaporate. When this has happened, sprinkle in flour and stir vigorously. Remove this preparation from the Dutch oven and set aside. In a frying pan, brown the chopped bacon

在同鑄鐵鍋中,以牛肉汁中將蘑菇和洋蔥煮成褐色,讓蘑菇釋放的所有水分蒸發,然後撒麵粉並用力攪拌。取出材料靜置備用,再以煎鍋將切碎的煙肉炒成褐色。


Step 4

Return the meat to Dutch oven. Add wine and the herbs. Bring to a boil, cover and let simmer for 20 minutes. Wash, peel and thickly slice the carrot, then add to the Dutch oven. Cover and simmer for 2 hours on low heat, stirring occasionally. Add the mushrooms, onions and bacon. Simmer for another 30 minutes and serve with elbow macaroni

將肉放回鑄鐵鍋,加入酒和香草,煮沸後蓋上,燉2​​0分鐘。洗淨紅蘿蔔,去皮切厚片,然後放入鍋中,上蓋用小火燉2小時,偶爾攪拌。之後加入蘑菇、洋蔥和培根,再燉30分鐘,可與通心粉一起食用。



Check out the places where you can find French beef in town!

選購你的法國牛肉!

👉 www.frenchbeef.hk/retail-shops



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