Rib of beef glazed with red wine, assortment of heritage vegetables
紅酒雜菜牛肋骨
4 Servings
四人份量
45 Minutes
45 分鐘
Intermediate
中級
INGREDIENTS
1 filet piece of Red Label Blond d'Aquitaine beef
200g butter 200克牛油
150g white rice 150克白米
2 mini carrots 2個迷你蘿蔔
2 mini beetroot 2個迷你紅菜根
2 mini corncob 2 迷你玉米芯
2 heads of mini cauliflower 2個迷你花椰菜頭
10ml red wine 10毫升紅酒
2 egg white 2個蛋白
150g Sugar 150克糖
1 Spoon Molasses 1 勺糖蜜
PREPARATION
Step 1
Cook the rice until very tender, add the egg white, season and add the molasses
將米飯煮至非常軟，加入蛋清，調味並加入糖蜜
Step 2
Peel, clean and blanch the vegetables. Keep the greens of the vegetables, toss in oil and season finely.
將蔬菜去皮、清洗並焯水，倒入油中調味。
Step 3
Sear the meat on both sides and remove, deglaze with turnip cabbage and red wine. Add sugar and let it boil down.
將肉兩面煎熟取出，淋上蘿蔔白菜和紅酒。 加糖，然後煮沸。
Step 4
Cover the meat with the rice and cook in the oven.
用米飯蓋住肉，置烤箱裡煮。
Step 5
Break the crust and cut the meat into thin slices.
敲破外皮，將肉切成薄片。
Step 6
Arrange with vegetables and pour the sauce over.
擺上蔬菜，然後淋上醬汁。
Check out the places where you can find French beef in town!
選購你的法國牛肉！
