紅酒燴牛尾 (Oxtail stew with red wine sauce) {傳統做法及低溫慢煮方法 (Both traditional and sous vide method)}

小編相信很多讀者也煮過這道菜吧，現在有了壓力煲，煮它真的容易很多吧。
I think many people cooked this dish before, if you are using pressure cooker, it really save a lot of time.

 

 

材料 (INGREDIENTS)：

 

牛尾 (Oxtail) – 1kg (小編在超市買2包急凍牛尾)

紅蘿蔔 (Carrots) – 2條 (2 pcs)

西芹 (Celery) – 2條 (2 sticks)

大蔥 (Leek) – 1條 (1 stick)

迷迭香 (Rosemary) – 2條 (2 sprigs)

麝香草 (Thyme) – 幾條 (few sprigs)

月桂葉 (Bay Leaves) – 4片 (4 pcs)

丁香 (Cloves) – 4粒 (4粒)

罐頭番茄 (Plum Tomato Tin) – 1罐 (1 tin)

紅酒 (Red Wine) – 275ml

牛肉湯[牛肉精粒+水] (Beef Stock)

喼汁 (Worcestershire sauce)

麵粉 (Flour)

鹽 (salt)

黑胡椒 (black pepper)

做法 (METHOD)：

 

1. 預熱焗爐220度，把牛尾、橄欖油、鹽及黑胡椒撈勻，把牛尾放入焗爐焗20分鐘
Preheat oven to 220 degree, mix the oxtails with olive oil, salt and black pepper, then put to oven roasting it for 20 minutes

 

2. 把紅蘿蔔、西芹及大蔥切件
Trim celery and leek into pieces and cut the carrot in chunks

 

3.  準備壓力煲，加入油，開中細火，把以前切好的紅蘿蔔、西芹及大蔥炒香
Prepare pressure cooker, add oil, medium-low heat, stir fry all the vegetables

 

4. 加入迷迭香、麝香草及月桂葉再炒至香草出味，加入鹽、黑胡椒調味
Add rosemary, thyme and bay leaves and stir fry until smell good, then seasoning it.

 

5. 然後倒入罐頭番茄及紅酒
Pour tomato tin and red wine into the port and mix well

6. 加入牛尾連汁，跟著加入牛肉湯(牛肉精粒及水), 記住水量只需蓋過食物
Add the oxtail with juices and finally add beef stock or beef cube with water, just cover the food is enough

 

7. 煮好後及喼汁調味就完成了。如果讀者用壓力煲，可能水份比較多，那可加一些麵粉，然後攪拌至適合的濃度。隨個人喜愛是否去骨，小編沒有去骨，但剩餘的就去⻣，第二天配麵包吃也很美味啊
After finished, season it with Worcestershire sauce.  If you are using pressure cooker, it may be not slimmer enough, then you can add some flour and mix well until thicken.  You can take out the bone if you like, you can enjoy it with bread also tasty too.

 

{後加新做法 ： 作者嘗試了用低溫慢煮方法，效果及味道比較好，大家可以先依照上述方法，炒好所有材料及焗好牛尾，最後把所有材料放入真空袋，低溫慢煮為82°C, 24小時，完成後倒入鍋內，小心地取出骨頭，把肉分拆，炒勻就可以了。
New method used : I have tried sous vide method recently, it’s more tasty and easy to handle.  You can still follow the above method, cooked oxtails and all the ingredients, then put it all in a vacuum bag and proceed in sous vide at 82°C for 24 hours.  Pour all the cooked sauce with oxtail into a sauce pan, then take out the bones and tear off the meats, then stir well and serve.}

 

p.s. 用疇鐵鍋需要放在焗爐170度5小時，用壓力煲就需時1.5小時 If you are using cast iron pot, preheat your oven for 170 degrees and cook for 5 hours, but if you using pressure cooker, just cook it for 1.5 hours

 

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