前幾天無意發現米其林14顆星的名廚教你做出完美的「紅酒燉牛肉」這篇教學文章,戈登.拉姆齊(Gordon Ramsay)以最淺顯易懂的方式說明了紅酒燉牛肉的作法,加上中譯文章的說明,讓最近迷上牛肉料理的我,昨晚連夜趕往Costco好市多買齊了食材,今天早上開始了學習之路的第一課。
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紅酒燉牛肉擺盤好後,端上桌請小兒食用,待其切下一小片置入口中,咀嚼幾下伸出大拇指比讚,當下立即鬆下一口氣,小小的成功了
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戈登建議使用牛肋排,但在好市多久尋未果,僅找到牛肋條,故以第二順位牛腱心替代
這次以四等分方式對切,但煮好後厚度幾乎縮水50%,故應該以三等份方式並切除兩邊較細的部分,如此上桌應該會較有看頭
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切好的肉僅以鹽巴及胡椒調味即可
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先在鍋內小煎一下,直至上色即可,待會要烹煮的時間長得很
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這次是以平常帶出去露營使用的SOTO不鏽鋼荷蘭鍋來烹調,不管是直接在鍋內煎煮或是置入烤箱烘烤都相當OK
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戈登.拉姆齊建議要放入一大顆的蒜頭,為什麼?目前還不知其解。我擺放的這顆蒜頭與肉比較起來,好像不能稱之為「一大顆蒜頭」
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食譜中提到放入一匙的番茄醬,一匙真的很難倒,故直接像大廚般打開瓶蓋,左手拿著右手往瓶尾一敲,流出來多少就是多少了
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倒入紅酒開始燉煮。至於該倒多少,文中只提到戈登.拉姆齊倒了一瓶,這是第一次試驗故僅倒了半罐就收手了
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待熬煮收汁得差不多時,倒入牛肉高湯即可準備進入烤箱烘烤
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文中提到這時需倒入牛肉高湯,且高湯的高度需讓肉淹至僅露出上端的2.5公分左右,無奈發現此時的肉可能因為切得太薄,使得現在只剩下約2公分的厚度,故僅將高湯倒入約深1公分而已
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戈登.拉姆齊建議要烤2.5小時,結果我因太晚開始烹煮,置入烤箱僅烤了1個小時就拿出來了。事後證明,烘烤的時間不能省,大師的建議要好好遵守
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配菜建議以義式培根(Pancetta Lardons)加上蘑菇炒煮,但在好市多找半天就是找不著義式培根,故僅以美式培根替代
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培根僅需以黑胡椒調味即可,在鍋中拌炒後再置入蘑菇炒煮
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在愛買發現台灣芹菜一把要價約七十元,心想只要那幾片葉子實在買不下手,故於陽台拔了幾片薄荷葉將就將就
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一個小時過去,由烤箱取出的紅酒燉牛肉,待取下錫箔蓋時滿屋香味四溢
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拿出牛肉將湯汁以濾網過濾雜質
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擺盤加入配菜,灑上切成小片的綠色薄荷葉,再淋上方才過濾好的牛肉湯汁,一道美味可口的紅酒燉牛肉大功告成
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吃完牛肉一定會感到有些油膩的感覺,餐後建議來幾顆酸酸甜甜的百香果解油膩,效果相當好哦!