炆牛腩 Stewed Beef Brisket點樣炆牛腩先鬆軟入味 要訣話你知 $50冇得輸 柱侯炆牛腩當中竅門 蘿蔔炆牛筋腩 香濃惹味 蘿蔔炆牛筋展 咖哩牛腩 柱侯牛孖筋

炆牛腩：

材料：
牛筋腩1斤

調味料：
柱侯醬1 1/2湯匙
蠔油1湯匙
冰糖1大舊

處理：
1. 煲一大煲水，將牛腩滾2分鐘出水。
2. 清水洗淨，擎乾水。
3. 切開牛腩，大舊一點。

烹調：
1. 放2湯匙油落鑊。
2. 牛腩落鑊，加1 1/2湯匙柱侯醬，1湯匙蠔油及1大舊冰糖，炒勻。
3. 加入滾水，蓋過肉面。
4. 滾起，冚蓋，轉中細火炆40分鐘，保持鑊蓋緊閉，熄火。
5. 焗20分鐘，開中火，再炆15分鐘即成
Braised beef briske

Ingredients:
Beef brisket 1 catty

Seasoning:
Chu hou paste 1 1/2 tbsp
Oyster sauce 1 tbsp
Rock sugar 1 big cube

Preparation:
1. Boil the beef brisket in a big pot of hot water for 2 minutes.
2. Rinse with tap water, hang dry.
3. Cut the beef briskets in big cubes.

Steps:
1. Put 2 tbsp oil into the wok.
2. Put beef brisket into wok, add 1 1/2 tbsp chu hou paste, 1 tbsp oyster sauce and a big cube of rock sugar, stir fry for 1 minute.
3. Add hot water, cover up to the top of the brisket.
4. The sauce has been boiled up, keep the lid shut, turn to medium~low flame, stewing for 40 minutes, keep the lid shut. Turn off the fire.
5. 20 minutes later, turn to medium flame, stewing 15 minutes more, serve.

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