07/05/2020
白酒炆牛仔膝
Ossobuco 🐮
I used white w**e instead to try and it works just the same
。。。。。。。。
難道: 3.5/5
食材：
牛仔膝 。四件
蕃茄。三個
紅蘿蔔。兩條
西芹。兩條
洋蔥。兩個
紅椒。一個
黃椒。一個
蒜蓉。一湯匙
紅蔥頭。一個
茄汁。一湯匙
茄膏。一湯匙
雞湯。500毫升
白酒。30毫升
糖。一湯匙
羅勒。一湯匙
香葉。一塊
黑胡椒。隨意
蒜鹽。隨意
做法:
1. 洗乾淨牛仔膝, 用跑活水的方法把血水洗走。
2. 把蕃茄，蘿蔔，西芹，洋蔥 ，黃椒紅椒，蒜蓉全部切粒。
3.將牛仔膝頭兩邊用蒜鹽和黑胡椒醃好。
4.準備一個大煲 （最好用鑄鐵煲，鎖水功能比較好），落橄欖油，然後大火落牛仔膝,煎至兩邊金黃色，沒有血水即可。
5. 把煎好的牛仔膝放開備用。
6. 用同一個煲把蘿蔔，西芹，黃椒紅椒和洋蔥先放進中火炒香。
7. 當蔬菜炒至軟身（大概15分鐘），把牛仔膝頭，紫蒜和蒜頭放進兜亂。
8.放入白酒，待白酒蒸發再放入蒜鹽和黑胡椒
9.加入蕃茄再加入茄汁和茄膏。
10.加入白糖，如果太酸可自行再加。
11. 之後加入雞湯，羅勒和香葉。
12. 再轉大火煲滾，先搞一搞以免癡底。
13. 轉細火擒蓋炆半小時。
14. 半小時後熄火再炆半小時。
15. 重複步驟兩至三次（記住期間要搞一搞以免癡底）。
16. 當肉質變諗，開蓋收汁。
17. 有得食啦🤗
English Version :-
Ingredients:
Veal Shanks – 4 pcs
Tomato – 3 pcs
Carrot - 2 pcs
Celery – 2 stalks
Onions – 2 pcs
Red and Yellow pepper – 1 each
Garlic – 1 tbsp
Shallots – 1 pc
Ketchup – 1 tbsp
Tomato Paste – 1 tbsp
Chicken stock – 500ml / 500g
White w**e – 30ml / 30g
Sugar – 1 tbsp
Basil – 1 tbsp
Bay Leaf – 1 leaf
Black pepper – for tasting
Salt – for tasting
Instructions:
1. Rinse Osso Bucco thoroughly with running water to make sure blood is washed away.
2. Chop tomatoes, carrots, celeries, onions, peppers, garlic, and shallots. (chopped finely)
3. Marinate Osso Bucco with garlic salt and black pepper.
4. Prepare a large pot (preferably a cast iron pot for better water/heat retention), pour in olive oil, and throw in Osso Bucco on high heat, fry until brown on both sides.
5. Once browned, set Osso Bucco aside for later use.
6. Use the same pot to sautee carrots, celeries, peppers, and onion first.
7. When vegetables become soft (approx. 15 mins), add in Osso Bucco, shallots, and garlic. Stir thoroughly.
8. Pour in white w**e, let the w**e evaporate, then add in garlic salt and black pepper
9. Add in tomatoes, tomato paste, and ketchup.
10. Add sugar. If it is too sour, you can add in more.
11. Add chicken stock, basil, and bay leaf.
12. Turn on high heat and stir thoroughly.
13. Adjust to low heat and close the lid to let it braise for half an hour.
14. After half an hour, turn off the heat and let it braise on its own for another half an hour.
15. Repeat step 13,14 two to three times. (remember to stir every now and then)
16. Once the meat is tender, remove the lid and reduce the sauce.
17. It is done once the sauce has been reduced.
