牛臀肉就是牛的臀部或者大腿上的肉。牛臀肉比起牛排来肉质要老一点,但是小火慢炖后味道也不赖。牛臀肉配上土豆泥或米饭最适合当周末晚餐吃。此外牛臀肉也非常适合用慢炖锅煮。本指南就将为你介绍烧牛臀肉的三种方法:用烤箱焖、用慢炖锅炖以及用卤汁泡。
素材
焖牛臀肉
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1.4千克无骨牛臀肉
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橄榄油
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盐和胡椒
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1杯红酒
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1杯牛肉汤或鸡汤
炖牛臀肉
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1.4千克牛臀肉
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调料,如大蒜粉、红椒粉、意大利酱或牧场沙拉
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水
卤汁牛臀肉
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1.4千克牛臀肉
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1杯醋
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1杯水
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2棵百里香
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2瓣捣碎的大蒜
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盐和胡椒
步骤
方法 1 的 3:
焖牛臀肉
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1
切掉多余的肥肉。牛肉上的肥肉不用全部切光,但是如果肥肉特别厚特别硬,就先用刀捣松,然后扯下来扔掉。
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2
将烤箱预热至162摄氏度。
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3
把油放在焖锅或者煎锅里加热。油热后,把牛臀肉放入锅中,煎到肉的各面都变成焦黄色为止。
- 牛肉的一面没有煎好的时候,不要随意翻来翻去。过于频繁地翻腾会导致牛肉煎得很慢。
- 煎牛肉的时间不宜过长。牛臀肉的各面一旦变焦黄,就要立即盛起来,因为这一步的目的不是把牛肉煎熟,而是把里面的味道先烧出来,为焖制做准备。
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4
把牛臀肉放进焖锅或烤盘中。当然你可以把牛肉仍然放在原来的锅里,也可以找一个干净的锅或烤盘继续下一步。
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5
在牛臀肉上浇上红酒和肉汤。然后稍微用盐和胡椒调一下味。
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6
用盖子盖上焖锅,或者用铝箔把烤盘封起来,然后放进烤箱。一般焖制的时间需要1个半小时,你也可以按照每斤牛肉需要焖30分钟来计算。
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7
检查牛臀肉是否焖好了。揭掉盖子或铝箔,然后在牛臀肉中插入肉类温度计。
- 52摄氏度时牛肉属于偏生。
- 54摄氏度时牛肉属于中熟。
- 71摄氏度时牛肉属于全熟。
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8
把牛肉从烤箱中取出,然后放在一边,不要用任何东西遮盖,等30分钟。
- 用刀子把牛肉切成小块后就可以开吃了。
- 如果你想把牛臀肉做成汤,就可以把肉放进炖锅,浇上肉汤,用中火炖煮,然后加几勺面粉开始搅拌,等让变浓后就可以停止搅拌了。
方法 2 的 3:
炖牛臀肉
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1
切掉多余的肥肉。牛肉上的肥肉不用全部切光,但是如果肥肉特别厚特别硬,就先用刀捣松,然后扯下来扔掉。
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2
把牛臀肉放入慢炖锅。调至低火。
- 大多数慢炖锅买来时都配有说明,上面有各种火力烹制肉类所需的时间,你可以参照这本说明来决定具体的火力。
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3
在牛肉上浇上各种调料,然后再倒入1杯水。
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4
盖上盖子炖。根据不同的火力,一般需要6-8个小时才能把牛肉炖熟。
方法 3 的 3:
卤汁牛臀肉
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1
切掉多余的肥肉。牛肉上的肥肉不用全部切光,只要切除肥肉特别厚特别硬的部分。
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2
把牛臀肉装进食品保鲜袋。在保鲜袋里面放入醋、水、百里香、大蒜及少许盐和胡椒。
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3
把袋子封好,等待5小时或一整夜。
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4
准备烧牛臀肉的之前,先把烤箱预热至162摄氏度。
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5
把牛臀肉放入焖锅或烤盘,卤汁先放在一边,然后盖上锅盖,或者封好铝箔。
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6
烘烤1个小时。然后把牛肉盛出来,用刷子刷上卤汁。
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7
把牛臀肉放回烤箱中,盖起来,继续烘烤半个小时。
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8
检查牛肉是否烧熟了。揭掉锅盖或铝箔后,在牛臀肉里插入肉类温度计,生熟程度及对应的温度可以参照上文。
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9
盛出牛臀肉,放在一边,不要用任何东西遮盖,等30分钟。然后用刀子切开就可以享用了。
小提示
- 吃剩的隔夜牛臀肉可以浇上烧烤酱烘烤后做成三明治吃。