港式咖哩牛腩


咖哩牛腩,複製香港名店的咖哩味道,咖哩帶有滷水香味,非常特別,加上鬆軟的牛腩,和吸盡味道精華的薯仔,絕對一吃傾心
Video: https://youtu.be/nI9oubpHqdM
4人份量材料 [按下圖片放大]
900g 牛腩600g 薯仔,去皮切件
150g 紅蘿蔔,去皮切件
200g 洋蔥,去皮切件
2片 薑片
2粒 蒜頭
2 粒 紅蔥頭

汁料
3 tbsp 港式咖哩醬 [fig1]
1.5 tsp 五香粉 [fig2]
2 tsp 鹽
2 tbsp 咖哩粉 [fig3] 
400ml 雞湯 [fig4]
200ml 水
3 粒八角 [fig5]
4塊 桂葉 [fig6]
25g 冰糖 [fig7]

芡粉水
2 tbsp 粟粉 [fig8]
+ 30ml 椰奶 [fig9]或水

做法[詳細步驟請看短片]
Video: https://youtu.be/nI9oubpHqdM
1 牛腩汆水5分鐘,洗淨備用
2 鑊加1茶匙油用中火燒熱,加入薑片,蒜頭,紅蔥頭炒香
3 加入汁料煮滾,加入牛腩,大火煮15分鐘,細火炆40分鐘
* 真空/燜燒鍋,炆2小時
* 智能壓力煲,煮20-25分鐘
* 電子瓦罉,慢煮5個小時
4 牛腩取出切件,汁料隔渣備用
5 鑊加1茶匙油用中火燒熱,加入紅蘿蔔,洋蔥,薯仔炒香
6 加牛腩,汁料直至蓋過一半材料,大火煮5分鐘,細火炆25分鐘
7 加入芡粉水勾芡即可

Ingredients for 4  [click the image to enlarge]
900g beef brisket
600g potatoes, peeled and cut into pieces
150g carrots, peeled and cut into pieces
200g onions, peeled and cut into pieces
2 slices ginger
2 cloves garlic
2 shallots

Sauce mixture
3 tbsp Hong Kong style curry paste [fig1]
1.5 tsp Chinese five spices [fig2]
2 tsp salt
2 tbsp curry powder [fig3]
400ml chicken broth [fig4]
200ml water
3 star anise [fig5]
4 pieces of bay leaves [fig6]
25g rock sugar [fig7]

Thickening
2 tbsp Corn starch [fig8]
+ 30ml coconut milk [fig9] or water

Steps [Please watch the video for detail]
Video: https://youtu.be/nI9oubpHqdM
1 Blanch the brisket for 5 minutes, rinse and set aside
2 Heat 1 teaspoon of oil in a wok over medium heat.  Add ​​ginger, garlic and shallots and sauté until fragrant
3 Add the sauce mixture and bring to a boil.  Add the brisket.  Cook for 15 minutes on high heat, and simmer on low heat for 40 minutes
* Vacuum/simmering pot, simmering for 2 hours
* Pressure cooker, cook for 20-25 minutes
* Slow cooker, slow cooking for 5 hours
4 Take out the brisket and cut into pieces.  Strain the sauce and set aside
5 Heat 1 teaspoon oil in a wok over medium heat.  Add carrots, onions, and potatoes and saute for 1 min
6 Add beef brisket and sauce mixture until half of the ingredients are covered.  Cook for 5 minutes on high heat, and simmer on low heat for 25 minutes
7 Add the thickening to thicken the sauce.  Serve it hot

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