牛肉最好的吃法是用小火慢炖,所以用慢炖锅是最佳的选择。传统的炖牛肉是把牛肩肉切成块然后炖,现在你也可以用慢炖锅炖那种用碎牛肉做成的肉丸。本文介绍了多种用慢炖锅炖牛肉的方法,想学的话就请接着读吧。
素材
传统炖牛肉
做6人份
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2 大勺 (30 ml)植物油
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900 g炖着吃的牛肉,切成2.5cm见方的块
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1/4杯(60 ml)通用面粉
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半茶勺(2.5 ml) 盐
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半茶勺(2.5 ml) 黑胡椒粉
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1瓣蒜,剁碎
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1 片月桂叶
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1 茶勺 (5 ml) 辣椒粉
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1 茶勺 (5 ml) 辣椒酱
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1 个洋葱,切碎
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一杯半 (375 ml) 牛肉汤
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3 个土豆,切块
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4 个胡萝卜,切片
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1 根芹菜,切碎
爱尔兰炖牛肉
做4-6人份
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900 g褐色土豆,切成1.25cm见方的块
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900 g小红皮土豆,切成1.25cm见方的块
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4 根芹菜,切碎
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4到 5根胡萝卜,切成1.25cm厚的片
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1 个中等大小洋葱,切碎
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2大勺(30 ml)橄榄油
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900 g用来炖的牛肉, 切成2.5cm见方的块
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3 瓣蒜,剁碎
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2 大勺(30 ml)黄油
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2杯(500 ml)牛肉汤
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3/4杯(175 ml) 红酒
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3/4 杯 (175 ml)爱尔兰啤酒
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2大勺 (30 ml)番茄酱
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1 大勺 (15 ml) 白糖
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1 大勺 (15 ml) 酱油
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半大勺(7.5 ml) 干的百里香
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2 片月桂叶
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1 大勺(15 ml) 玉米淀粉
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1 大勺(15 ml) 水
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盐和黑胡椒粉适量
炖牛肉丸
做4人份
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450 g瘦肉馅
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一勺半(7.5 ml)盐
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半茶勺 (2.5 ml)黑胡椒粉
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4 个中等大小的土豆,切成2.5cm见方的块
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4个中等大小的胡萝卜,切成1.25cm厚的片
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1 个大洋葱,切碎
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半杯 (125 ml) 水
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半杯 (125 ml) 番茄酱
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一勺半 (7.5 ml) 苹果醋
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半勺 (2.5 ml) 干罗勒
步骤
方法 1 的 3:
传统炖牛肉[1]
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1
在大平底锅里加热油。将油倒入大的平底锅,然后置于炉子上中高火加热,同时确保所有的食材,包括牛肉和蔬菜等都已准备齐全。
- 牛肉要切成2.5cm见方的块。你可以直接买杂货店肉铺子里预先切好的牛肉块,或者可以买牛肩部的肉或者底中圆腿肉回来自己切。
- 将蒜瓣剁碎。如果是用蒜泥,大概需要半茶勺(2.5 ml)。蒜粉的话需要1/8茶勺(0.625 ml)。
- 洋葱和芹菜切碎待用。
- 准备3个大的用来烤制的土豆或者9个小土豆。
- 准备4个普通大小的胡萝卜或者2杯(500 ml)胡萝卜仔。
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2
用面粉,盐和胡椒粉将牛肉裹一层。将面粉、盐和胡椒在一个大碗里混匀,然后将牛肉放入裹上粉。
- 确保在放入牛肉之前面粉、盐和胡椒这三样是拌匀了的。
- 搅动牛肉,保证每一面都沾上面粉和调料,弄完后碗里应该剩不下或者只剩下一点点面粉才对。
- 给牛肉裹上面粉会让其更好煎,而且让炖出来的汤更浓稠。
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3
煎牛肉。将裹好的牛肉块置于加热的油锅中煎,开盖煎几分钟,中间不停搅动,让每一面都变成棕褐色。
- 煎牛肉这一步是可选的,如果时间不够可以跳过。但是大多数人都喜欢先煎一下,因为这会让牛肉口味更丰富。同时,煎过的牛肉块煮的时候更不容易彼此粘连。[2]
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4
将所有炖牛肉的食材都加入到慢炖锅中。先把牛肉加进去,然后上面铺上土豆、胡萝卜、洋葱、芹菜碎和蒜碎。再放入月桂叶、辣椒粉和辣椒酱,最后倒入牛肉汤没过所有材料即可。
- 食材的摆放顺序其实无所谓,但是牛肉、土豆和胡萝卜最好放在最下面,因为这三种材料比较难熟。而慢炖锅的加热点是在锅的底部。
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5
低火炖10-12个小时,或者高火炖4-6个小时。
- 炖的时候要盖盖子。慢炖锅的原理其实是利用保温性质来加热食材,如果不盖盖子,就起不到好的保温效果。
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6
趁热享用。吃之前去掉月桂叶然后用勺子舀到碗里就可以享用啦。
- 在分盛的时候把慢炖锅开到低火或者保温档上,确保每个人都能吃到热乎乎的炖牛肉哦。
方法 2 的 3:
爱尔兰炖牛肉[3]
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1
在大平底锅里加热油。将油倒入大的平底锅,然后置于炉子上中高火加热。
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2
将蔬菜铺到慢炖锅里。将土豆块铺在底端,然后往上依次是胡萝卜和芹菜,还有洋葱。
- 土豆要削皮洗净并且切成小块。剩下的蔬菜也要先洗干净再切块。
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3
腌牛肉。在牛肉上撒上盐和胡椒。
- 在腌制之前先把牛肉洗净并拍干。
- 你可以直接买杂货店肉铺子里预先切好的牛肉块,或者可以买牛肩部的肉或者底中圆腿肉回来自己切,要切成2.5cm见方的块。
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4
煎牛肉。将所有的牛肉块置于加热的油锅中煎,开盖煎几分钟,中间不停搅动,让每一面都变成棕褐色。
- 这一步需要大概5-7分钟,中间不停搅动,让牛肉的每一面都变成棕褐色。
- 预先煎牛肉这一步并非必须的,不过先煎一下会让牛肉口味更丰富。同时,煎过的牛肉煮的时候更不容易彼此粘连。
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5
用蒜炝锅。将蒜碎倒入锅中炒出香味,大概需要一分钟左右。
- 如果是用蒜泥,大概需要一茶勺半(7.5 ml)。蒜粉的话需要半茶勺(0.625 ml)。
- 别把蒜烧糊了。
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6
将牛肉倒入慢炖锅中。将平底锅里的牛肉和蒜倒到慢炖锅中。
- 让牛肉置于蔬菜的上方,你不需要搅动让牛肉和蔬菜混在一起。
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7
制作炖肉酱料。将黄油置于平底锅中加热使之融化,然后倒入肉汤,红酒,啤酒,番茄酱,糖,酱油和百里香,煮开大概两分钟然后小火咕嘟十分钟。
- 用木勺子将锅里的东西搅动一下,锅底也要搅合到,因为锅底处的酱汁味道更浓。
- 让酱汁中火煮沸2分钟。
- 改小火炖10分钟。
- 加入盐和胡椒调味,搅拌均匀。
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8
收汁。另取一只碗,然后加入玉米淀粉和水搅拌成糊,然后将其倒入酱汁中煮沸。
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9
把酱汁加入慢炖锅。将酱汁倒入慢炖锅中,让其流入食材的缝隙。
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10
低火炖6-9个小时,或者高火炖4-6个小时。
- 炖的时候要盖严盖子,不盖盖子会让热量流失,不能炖出好的牛肉。
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11
趁热享用。去掉月桂叶之后就可以分着吃了。
- 在分盛的时候把慢炖锅开到低火或者保温档上,确保每个人都能吃到热乎乎的炖牛肉。
- 如果有需要的话,请把牛肉表面的肥肉去掉之后再吃。
方法 3 的 3:
炖牛肉丸[4]
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1
将牛肉,盐和胡椒混合起来。将牛肉馅、一茶勺(5 ml)盐和1/4茶勺(1.25 ml)黑胡椒粉都置于一个大碗中,用手将调料拌入牛肉里。
- 干净的手用来拌馅儿最好了,不过你要不愿意也可以用木头勺子来拌。
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2
做肉丸。用手团出大概直径2.5cm 的肉丸。
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3
煎肉丸。把肉丸放到一个大的平底锅中用中火煎成褐色。
- 确保丸子的每一面都变成棕褐色了,在制作过程中要不时搅动。
- 你不需要再在锅里加油了,一般肉丸上面的肥肉一加热就液化,这一般足够了(就算是瘦牛肉也够了)。
- 煎完之后把油控掉。
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4
把蔬菜和肉丸放到慢炖锅里。在底部铺上土豆、胡萝卜和洋葱,把肉丸放在上层。
- 土豆和胡萝卜放在底层的原因是它们比较难炖,而慢炖锅的加热点是在锅的底部,所以底部的温度最高。
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5
将剩下的食材也倒进去。另取一个碗,里面混好水、番茄酱、苹果醋、罗勒、剩下的盐和胡椒,然后将混合物倒到肉丸和蔬菜上面。
- 你不需要搅动让酱汁和蔬菜或者肉丸混合,它会在慢炖的过程中自己逐渐渗入的。
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6
低火炖6-8小时,如果赶时间,高火4小时也可。
- 保持过程中盖子是盖严的。不加盖会让热量散失,从而延长烹饪时间。
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7
趁热享用。去掉月桂叶之后就可以分着吃了。
- 在分盛的时候把慢炖锅开到低火或者保温档上,确保每个人都能吃到热乎乎的炖牛肉。
你需要准备
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大碗
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大平底锅
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小铲或者夹子
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木勺
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球形挖勺
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慢炖锅