Ingredients:
1.5 kg short ribs bone-in (or 1.3 kg boneless) 1.5 kg 帶骨牛肋條 (1.3 kg 去骨),
2 shallots chopped 2粒乾葱頭切碎, 3 garlic chopped 3粒蒜頭切碎,
1 Tbsp cooking wine 1湯匙紹酒, 2/3 cup ketchup 2/3杯茄汁,
1/2 cup hoisin sauce 1/2杯海鮮醬, 1/3 cup honey 1/3杯蜜糖,
1/3 cup beef broth or 1/3 cup water with 1 Tbsp oyster sauce
1/3杯牛肉清湯或1/3杯水加1 Tbsp 蚝油
Directions:
Brown the ribs with some oil over medium high heat in a dutch oven. Brown well on all sides. Set ribs aside. With the oil from browning the ribs fry the chopped shallots, then add the wine, beef broth, hoisin sauce, ketchup, honey and the garlic. Remove from heat, add the ribs and mix well. Bake covered in a preheated 350F oven for 1 hr. Remove cover, baste the ribs with the juice and bake for another 30 minutes uncovered. Arrange ribs in a serving plate and serve.
This dish can be prepared the night before and bake the next day.
在一個可入焗炉的鑊內用油煎牛肋骨至四面微焦, 盛起。鑊內續爆香乾葱,贊酒,加牛肉湯,茄汁,海鮮醬,蒜頭及蜜糖,離火加已煎過的牛肋骨,攪勻後排好放入已預熱的350F焗炉內,加蓋焗約一小時,揭開蓋,用鑊內汁液掃在肉上繼續多焗約半小時取出排在碟上,洒上葱度便可上桌。
註: 若無可入焗炉的鑊可改用焗盆,用錫紙蓋住即可。這個餸可早一晚煎好第二日才焗.
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