蘿蔔燜牛腩 Stewed Beef Brisket with Radish

材料 Ingredients

牛腩 600克 (切件)         600g Beef Brisket, cut in to medium pieces

白蘿蔔 400克                 400g Radish
薑 3片                              3 Slices Ginger
蔥 1棵 (切段)                  1 Shallot, cut into sections

八角 2粒                          2 Star Anise
油 2湯匙                          2 tbsp Oil

紹興酒 1湯匙                  1 tbsp Shaoxing Wine 

調味料 Seasonings

品珍鮮上鮮生抽 2湯匙            2 tbsp Premium Soy Sauce 

品珍特級老抽 1湯匙                1 tbsp Premium Dark Soy Sauce
冰糖 30克                                  30g Rock Sugar

鹽少許                                        Pinch of Salt

胡椒粉少許                                Pinch of Pepper

水 2杯                                         2 cup Water

製法 Method

1. 牛腩洗淨,汆水10分鐘,盛起,瀝水,用水沖洗淨,備用。

    Wash brisket and scald in boiling water for 10 minutes. Rinse and set aside.

2. 白蘿蔔去皮,洗淨,切細件,備用。

     Wash, peel and cut radish into small pieces.

3. 燒熱油,爆香薑片後,下牛腩及白蘿蔔爆炒,灒入紹興酒後,拌入調味料及下八角煮至滾,轉慢火加蓋燜煮約45分鐘至汁稠,下蔥段略炒,上碟,即成。 

    Heat oil and add ginger slices. Add brisket and radish and stir-fry. Sprinkle wine, add seasonings and Star Anise. Bring to boil and turn to low heat and cook for 45 minutes (with lid) until sauce thickens. Add shallot, stir and serve.


小貼士:
燜煮肉類食物時,加入老抽,可令食物顏色更吸引。 

Tips:

Add dark soy sauce to better appearance for stewed meats.