Category: 牛肉 (Beef)

Posted in 煙燻器 (Smoker), 煙燻機 (Food Smoker), 煮食用具 (Cooker), 牛肉 (Beef), 磨粉機 (Grinder), 肉類 (Meat), 醃製及煙燻 (Curing and Smoking), 食物處理工具 (Food Processing Equipments), 切肉機 (Meat Slicer), 工具及廚具 (Utensils and Kitchen Equipments), 手工加工肉 (Charcuteries), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

自製醃肉及煙燻篇 － 煙燻牛肉 [低溫慢煮方法] (HOMEMADE CURING AND SMOKING – Pastrami [Sous Vide version])

Posted on by 傑西

 

作者來到馬來西亞後，一直想找大型牛腩來做煙燻牛肉，最近終於找到了。 上次作者用的方法，應該不太適合香港的環境做，所以今次用了一個新方法，這個方法不僅味道比較好，而且用質也比較鬆軟，吃起來好吃很多吧。

 

Finally, I found a large beef brisket in Malaysia.  This is I’m using another way to make and find that this more favourable and meat texture is softer, so here’s the recipe to share with you.

 

第一部份分：鹽水浸 ～用來給予味道及初步殺菌 (Part 1 – Brine)

 

材料 (Ingredients) ：

 

大型牛腩 (Beef Brisket) – 2kg

鹽 (Salt) – 190g

黃糖 (Brown Sugar) – 330g

黑胡椒粒 (Black Peppercorn) – 40g

肉桂 (Cinnamon) – 2條

茴香籽 (Fennel Seed) – 2g

芫茜籽 (Coriander Seed) – 2g

八角 (Star Anise) – 1 whole

丁香 (Clove) – 5pcs

月桂葉 (Bay Leaf) – 2pcs

蒜粉 (Garlic Powder) – 5g

辣椒粉 (Chilli Flake) – 4g

芥末籽 (Mustard Seed) – 5g

水 (Water) – 4.5kg

Instant Cure #1 (Optional) – 10g

 

1. 準備一個大箱，把所有醃料放入箱肉，攪拌至所有糖及鹽溶於水中 (想容易溶的話，可以先用少量熱水溶解，再立即加入冰粒及水至室溫)
Prepare a big container, add all the spices and water into the water and mix it until all salt and sugar completely dissolved (If you wanna dissolve it easily, just use a small amount of hot water to mix it and put amount of ice to cool down until room temperature immediately)

 

2. 大型手腩開封後，先清新一下，然後用乾布或廚房紙印乾
Wash the brisket a bit and use a dry towel or kitchen paper to dry the meat

 

3. 小心地把牛腩上的脂肪及薄膜用利刀割出來，盡量清除所有的
Carefully trim off all the fats using a sharp knife

 

4. 清除好後，把牛腩放入箱內，放入雪櫃，保持於4°C儲存7天，每天從雪櫃取出一次並把牛腩反轉一下
Put the brisket into the brine for 7 days, refrigerate it and keep it on 4°C for your refrigerator, turn over once a day

 

5. 7天後，再準備另一個大型容器，放入大量冰及水，從雪櫃取出後，先清洗一下，再立即放入冰水中浸泡一小時
After 7 days, wash off all the spices under tap water, prepare another container, put large amount of ice and water, soak the brisket for another one hour

第二部分 – 低溫慢煮 (Part 2 – Sous vide)

 

1. 預備低溫慢煮器，預熱為60°C
Preheat your sous vide cooker to 60°C

 

2. 浸泡好的牛腩，取出並印乾
Take out the brisket and dry it using dry towel or kitchen paper

 

3. 放入真空袋進行真空，並開始低溫慢煮，時間為48小時
Put the brisket into vacuum bag and progress sous vide for 48 hours

 

 

第三部分- 調味 (Part 3 – Dry Rub)

 

材料 (Ingredients) ：

 

鹽 (Salt) – 75g

黃糖 (Brown Sugar) – 375g

黑胡椒粒 (Black Peppercorn) – 72g

芫茜籽 (Coriander Seed) – 55g

蒜粉 (Garlic Powder) – 10g

洋蔥粉 (Onion powder) – 10g

甜椒粉 (Paprika) – 5g

芥末粉 (Ground Mustard) – 5g

 

1. 準備一個大容器，加入水及冰，把低溫慢煮好後的牛腩，立即連袋放入冰水中冷卻
Prepare a container with ice and water, put the cooked brisket into a ice water

 

2. 然後把以上的所有材料用打粉機打勻，備用
Mix all the dry rub spices well

 

3. 取出冷卻好的牛腩，用乾布或廚房紙印乾，要印得很乾
Again, take out the bisket and dry it thoroughly this time

 

4. 把攪拌好的乾調味料用手拍在牛腩上，並用力把調味料壓好，一定要平均地舖滿整件牛腩上
Apply the dry rub on the bisket, press the dry rub onto the bisket and make sure it is completely covered all over the meat

第四部分 – 煙燻 (Part 4 – Smoking)

 

1. 準備好煙燻器，作者覺得用胡桃木比較適合，今次用3湯匙的木碎
Prepare the smoker, I’m using Hickory wood chips, this time using 3 tablespoons of wood chips

 

2. 把調味好的牛腩放入煙燻器進行煙燻一小時，溫度保持於100°C-107°C，而通風口保持全開
Progress of smoke for one hour, make sure it keeping 100°C-107°C and keeping the vent fully open

 

3. 最後煙燻好的牛腩放在架上放涼及放水氣，就可以切片及保存。
After smoked, put it in the rack and let it cool down and evaporate water, then you can slice it and refrigerate it, finished.

 

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Posted in 牛肉 (Beef), 肉類 (Meat), 越南菜 (Vietnamese Cuisine), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越南生熟牛湯河 – 低溫慢煮版 (Vietnamese Pho Bo – Sous Vide version)

Posted on by 傑西

 

這個麵食應該不陌生吧。作者很喜歡食，當然以前一定出街才吃，現在不外出用餐，但又很想吃啊。由於作者沒有什麼慢煮鍋，又只得電磁爐，想做也不能做，但自試驗過海南雞的做法，今次作者大膽地嘗試長時間，用低溫慢煮的方法來做一個越南牛湯底，幸好地完全沒有問題，所以今次就算第一次試做，但也可以分享做法給大家。

I think I don’t have to introduce this vietnamese noodle, you should knew about it, nowadays, since I don’t like to go out for dining, so I just try to make what I want to eat.  However, I don’t have crock-pot and just using induction cooker, so what I can do is try using sous vide method. I have tried to make Hainanese chicken before using same method, so this time, I also try the same, but higher temperature and longer time, luckily, there’s no problem at all, the procedure overall are smooth, so I can also write the recipe for you.

 

但作者住的小島沒有牛骨，所以今次用了牛肋條及牛尾來煮，讀者可以買到牛骨是最好的，但其實什麼骨也可以吧。

Practically, using marrow bone is the best choice, unfortunately, the island i’m living without butcher, so I can only brought oxtail and short ribs instead, but any kind of bone also can cook it too.

 

材料 (Ingredients):

牛湯底 (Vietnamese Beef stock)  ：

 

牛骨/牛尾/牛肋條 (marrow bone/oxtail/short ribs) – 2磅 (2 pounds)

洋蔥 (onion) – 1個 (1 pc)

薑  (ginger) – 1件 (1 pc)

芫茜 (coriander) – 1-2條 (1-2 strigs)

茴香籽 (Fennel seeds) – 3湯匙 (3 tablespoons)

芫茜籽 (Coriander seeds) – 3湯匙 (3 tablespoons)

草果 (Black Cardamon) – 2個 (2 pcs)

桂皮 (Cinnamon) – 4片 (4 pcs)

八角 (Star Anise) – 5個 (5 pcs)

熱水 (Boiled water) – 1500ml

冰糖 (rock sugar) – 10-15g

魚露 (fish sauce) – 4湯匙 (4 tablespoons)

 

湯河材料 (Vietnamese noodle ingredients) [份量隨個人喜好 –  potions depends on personal preference]

 

越南河粉/金邊粉 (Vietnamese noodles)

牛肉 (beef slices)

牛丸 (beef ball)

芽菜 (bean spouts)

洋蔥 (Onion)

金不換 (Thai basil)

薄荷葉 (Mints)

蔥 (spring onion)

芫茜 (Coriander)

辣椒 (Chilli)

 

 

做法 (Method) ：

 

1. 先準備湯底材料 ：把所有牛骨汆水，大約5分鐘左右，盛起後在水喉下清洗乾淨，備用
Prepare beef stock first : Put all the bones into boiling water, let it run out all the dirts for around 5 minutes, then use trap water to clean it well, set aside

 

2. 湯底香料先用平底鍋，不用下油，炒至所有香料出味，放涼後，放入一個茶袋，備用
Use a sauce pan, put all the spices into it and stir it until smell fragrance, then let it cool down a bit and put all the spices in a tea bag, set aside

 

3. 洋蔥及薑再平底鍋煎至焦香，如果讀者用明火，可以把直接放在爐上燒至焦香就可以了
Use the same sauce pan, roast the onion and ginger until brown; if you are using open fire, you can put the the whole onion and ginger directly into the fire and grill until brown

 

4. 預熱低溫慢煮器至90度，建議倒入剛煲好的水，那麼預熱時間可縮短很多
Preheat your sous vide cooker for 90 degree celsius, suggest to pour in hot boiled water to shorten the preheat time

 

5. 準備好低溫慢煮袋，把之前所有準備好的湯底材料放入袋內，倒入熱水，小心地用anylock鎖好，再用真空機封口
Prepare a large thick layer sous vide bag, put all the ingredients in, pour in warm water, secure the bag using anylock, then seal it well

 

6. 到90度後，放入湯袋，開始慢煮16小時
When the water reach 90 degree, put the bag in and start cooking for 16 hours

 

7. 翌日在用餐前，先把河粉用水浸至軟身
Next day preparation : soak the dry noodle until soften

 

8. 芽菜摘走根部，浸水備用
Take off the root of bean spouts, soak in water and set aside

 

9. 洋蔥切薄片，浸水，備用
slice the onion into thin slice, and soak into water, set aside

 

10. 芫茜、蔥及辣椒切碎，備用
chop the coriander, spring onion and chilli, set aside

 

11. 牛肉切片，備用
Slice the beef into very thin slices, set aside

 

12. 回到湯底，煮好後，準備一個湯鍋，先把湯小心地倒出，湯料用另一個大碗盛著, 慢慢地分出最上層的肥油
Back to the stock, carefully pour out the stock into a pot, then put the ingredients into a bowl, trim off the fat on the top layer

 

13. 先滾起湯底，加入芫茜、魚露及冰糖攪拌至冰糖溶化，試味後保溫備用
Take the stock boiling again, add coriander, fish sauce and rock sugar, mix well and taste it, then keep the stock warm

 

14. 用滾水煮好河粉，放入碗內
On the other hand, use another pot to cook the noodle until soft, then put it into a bowl

 

15. 用一鍋水，灼芽菜，放在河粉上
Use the same pot and cook the bean spouts for a short while, then put at the top of the noodle

 

16. 牛肉逐一放在牛湯內灼一下，只是一下就盛起，放在河粉上
Use the beef stock, to just put the beef slice in and cook not more than 30 second, then put it at the top of the bowl

 

17. 牛丸在牛湯內煮熱，放在河粉上
Beef ball also cook using beef stock, and put into the bowl too

 

18. 洋蔥及辣椒也放上
Then put the onion slices and chilli as well

 

19. 小心地倒入牛湯
And pour in the beef stock

 

20. 最後放上金不換、薄荷葉、蔥及芫茜就完成了。
Finally, put the thai basil, mints, spring onion and coriander for garish, finished.

 

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Posted in 牛肉 (Beef), 肉類 (Meat), 風乾機 (dehydrator), 壓力煲/高速煲 (Pressure Cooker), 小食 (Snacks)

[原創食譜 Original Recipe] 自製小食篇 － 自製五香牛展乾小食 (HOMEMADE SNACK – Beef shank Jerky in Chinese Style)

Posted on by 傑西

五香牛肉這小食，自小作者也很喜歡，但十多年已沒有再食，因為越來越貴了吧。

I love to eat beef jerky so much since childhood, however, it’s really expensive nowadays, so I have not been eaten this snack for more than 10 years already.

 

自有了風乾機後，作者開始研究其做法，重拾這小食的味道了。

However, since I bought this NIR dehydrator, I tried to make this snack at home, and hope to get this back in my life.

 

這個做法也適用於五香牛肉片/牛肉粒或咖哩牛肉片/牛肉粒的，請自行調節味道及風乾時間。

This method also applied for beef jerky slices and cubes, but please adjust the taste and dehydrating time by yourself.

 

材料  (Ingredients)：

 

牛展 (beef shank) – 1 pc

 

鹵水汁 (Chinese Marinated sauce) [鹵水汁做法 ： http://mykitchen.jessieshare.com/?p=262]

 

五香粉 (five spices powder) / 咖啡粉 (curry powder)

 

做法 (Method) ：

 

1. 首先，把牛展的外筋膜切去。
First, trim off the outer skin of the beef shank.

 

2. 準備一個鍋，先把牛展汆水
Prepare a small pot, boil some water and let it cook for little while, then take out first

 

3. 然後準備壓力鍋，倒入鹵水汁，再放入牛展，水滾後，蓋上，煮1.5小時
Prepare pressure cooker, pour in the marinated sauce, then put the shank in and cook for 1.5 hours

 

4. 煮好後把牛展取出，放涼
After cooked, take out and let it cool down

 

5. 用保鮮紙包好，放入雪櫃4-6小時定型，然後切片
Use a plastic wrap and wrap it well, refrigerate it for 4-6 hours, then take out and cut into slices

 

6. 準備風乾機底盤，放上牛油紙，把牛展片平均地放上，灑上五香粉，風乾後就可以享用了。
Prepare hydrating tray, put a baking paper on the top, then put the beef slices, then coated with five spices powder, then dehydrate it, and enjoy.

 

  • Tips : 由於沒有防腐劑，不能存放多於一星期，建議一次不要做得太多並儘快食完。另外，如果讀者用牛肉代替牛展，請自行減去煮鹵水的時間。 Since there’s no preservation at all, so don’t make too much at a time and consume it as soon as possible, probably not more than a week. On the other hand, if you using beef collar, please minus the cooking time.

  • Tips 2 : 記得全程一定要用solar mode，這樣才可以做到低溫烘乾的效果。

  • Tips 3 : 如果喜歡全硬身而不脆口的做法，可以只用shade mode，而用壓力煲只煮1小時，不需要放入雪櫃，只是放涼後切片就可以進行風乾。

 

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Posted in 牛肉 (Beef), 肉類 (Meat), 麵食 (pasta), 切肉機 (Meat Slicer), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew)

意式牛肉卷螺絲粉 (Involtini Beef Fusilli)

Posted on by 傑西

DSC02104

 

這道菜對於喜歡吃蒜香味及蕃茜的朋友來說是一大享受，雖然煮法比較繁複，但卻是味蕾的享受，值得一試的。
This dish is suitable for those people who really love garlic and parsley, although it’s quite complicated to cook, but the flavour is really amazing, it’s worth to try.

 

材料 (Ingredients)：

 

DSC02093

 

牛肉(beef) – 200克 (200g)

 

蒜頭 (garlic) – 4瓣 (4 cloves)

 

蕃茜 (parsley) – 4條 (4 strig)

 

西芹 (celery) – 1條 (1 stick)

 

紅蘿蔔 (carrots) – 1條 (1 pc)

 

洋蔥 (onion) – 1個 (1 pc)

 

罐裝番茄粒 (chopped tomato can) – 1 罐 (1 can)

 

茄膏 (double concentrated tomato paste) – 1湯匙 (1 tablespoon)

 

巴馬臣芝士 (parmesan cheese)

 

甜羅勒 (basil)

 

紅酒 (red wine) － 150ml

 

水 (water) – 半罐及150ml

 

鹽 (salt)

 

黑胡椒 (black pepper)

 

橄欖油 (olive oil)

 

做法 (Method)：

 

1. 將蒜頭切成薄片，備用
Cut garlic into thin slices and set aside

 

2. 把牛肉切成薄片，用鎚怕扁及成大塊，把牛肉片排放在枱上
Cut the beef into thin slice, use hammer beat it into flat slice and line up at the table

DSC02094 DSC02095

 

3. 平均地灑上鹽及黑胡椒，再刨些芝士碎
put some salt, black pepper and grate some cheese on the top of the beef slice equally

 

4. 然後放上蒜片，每件牛肉大約放4-5片，再放上番茜 (最好連少許莖)
put some garlic slices, around 4-5 slices for each beef, then put parsley on the top

DSC02096

 

5. 把牛肉片捲上，最後用牙簽串好固定
roll up the beef slices carefully and use toothpick to fix the shape

DSC02097

 

6. 準備個鍋，加入橄欖油，放入牛肉卷，用中火把牛肉卷煎至金黃
Prepare a sauce pan, add some oil, put the beef rolls in, use medium fire and grill until brown colour

DSC02098

 

7. 再加入紅酒，煮至紅酒只剩下三分一，把牛肉卷盛起備用
Then pour in red wine and cook it until the wine slimmer  remain 1/3, take up the beef rolls and set aside

DSC02099

 

8. 把西芹、紅蘿蔔及洋蔥切小粒
chopped celery, carrots and onion into small cubes

 

9. 在原鍋加入橄欖油，放入剛切好的蔬菜，炒至軟身
use the same sauce pan, add oil, put all the vegetables in then stir fry until soft

DSC02100

 

10. 倒入番茄粒及水，把茄膏加水再倒入鍋
pour the chopped tomato can in and add half can of water, then mix tomato paste with water and pour it into the pan

 

11. 加入鹽及黑胡椒
add some salt and black pepper

 

12. 再把牛肉卷回鍋，放入甜羅勒
put back the beef rolls and add basil

DSC02102

 

13. 轉細火，蓋上，慢煮45分鐘
turn the heat down to slow, lid on and slow cook for 45 minutes

 

14. 煮好後先把牛肉卷取出，先把牙簽小心地拿走，然後切成小舊
After cooked, take the beef rolls out, pull out the toothpick carefully and cut into small pieces

 

15. 把醬汁與螺絲粉拌勻，放上切好的牛肉卷，再刨些芝士碎就完成了。
Put the sauce with fusilli and mix well, put the beef rolls on top and grated some cheese as well, finished.

 

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Posted in 牛肉 (Beef), 肉類 (Meat), 其他西餐 (Other Western cuisine), 壓力煲/高速煲 (Pressure Cooker), 低溫慢煮機 (Sous Vide cooker)

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)}

Posted on by 傑西

IMG_6904

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)

DSC01910

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.

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

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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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