南乳燜牛筋牛腩 Beef Tendon and Brisket Stew

 

預備時間: 20 分鐘
烹調時間: 3小時
分量: 4 至 5人

 

材料 Ingredients:

  • 牛腩（去肥膏切粗塊） Beef brisket (cut into big pieces) 900g

  • 牛筋（切段） Beef tendon (cut into sections) 500g

  • 薑片 ginger 4 slices

  • 南乳（用匙羹壓爛） red preserved bean curd 4至5 pieces

  • 磨豉醬 bean sauce 1湯匙

  • 水 4量杯（務要蓋過牛筋）water

  • 冰糖（約大拇指大小） rock sugar 20克

  • 紅蘿蔔/白蘿蔔（切粗塊） carrot / turnip (cut into big pieces) 1條

汁料 Seasoning:

  • 生抽（醬油）light soy sauce 2 t.

  • 粟粉（玉米粉）corn starch 2 t.

  • 蠔油 oyster sauce 2 t.

  • 水 water 2 T.

  • 鹽  salt 酌量 a pinch

 

做法:

  1. 把牛腩和牛筋分別用滾水煮 3分鐘，去血水。撈起沖水洗淨，瀝乾水分。Scald the briskets and tendons in boiling water for 3 min.  Rinse and drain until dry.

  2. 用一大的厚底鍋子燒熱油，用中火爆香薑片，南乳和磨豉醬。倒進牛腩和牛筋，炒勻，約5分鐘。加水和冰糖，煮滾後加蓋，轉中小火，燜至牛筋軟稔，約3小時。如有需要，中途可加沸水。加紅蘿蔔或白蘿蔔，繼續煮約20分鐘。拌入汁料，煮至自己喜歡的濃稠度，即成。 Heat oil in a pot.  Fry the ginger slices, bean curd and bean sauce.  Put the briskets and tendons into the pot,  mix thoroughly, for about 5 min.  Add water and rock sugar, when boils, cover and lower the heat to medium low.  Stew the meat until tender, about 3 hours.  Add hot water if needed.  Add the carrot or turnip.  Continue to cook for about 20 min.  Add the seasoning sauce, until the sauce thickens.  Serve hot.

 

溫馨提示 Tips：

  • 牛筋要煮至軟稔，非常費時。可利用煲內餘溫方法，節省能源：煮約半小時後，就熄火，不要打開蓋，讓牛腩牛筋在煲內燜焗20分鐘。然後開爐火，燜煮半小時後熄火。重複此步，直至牛腩牛筋軟稔。  You can cook the meat for about 1/2 hour.  Turn off the heat.  Do not uncover.  Let it stand for 20 min.  Turn on the heat again and cook for 1/2 hour, then turn off the heat.  Repeat these steps until the meat is tender.

  • 牛筋要有水蓋著煮，否則出了水面的牛筋很難燜稔的。或不時拌勻，務要所有牛筋平均受熱。Make sure the water is covering the meat.  Stir the meat at times.

  • 如果有壓力煲的話，就可以用，至少節省一半時間。  You can cook the meat using a pressure cooker.  It can save 1/2 of the time.

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