红烧牛肉/Chinese Beef Stew

冬天不吃这个过得去吗?!超香的!

芬兰终于有了引来了真正的冬天,蹲在家里吃一碗满屋飘香的红烧牛肉面,看着窗外的飘雪,好舒服~

有一点我想说下,

在芬兰超市里选购肉类,很烦的一个地方就是大多数包装肉上不会告知这块肉是什么部位的肉,这就导致我们买肉的时候,不知道这块肉炖不炖得烂,这块肉适不适合某种烧法。我做的红烧牛肉选的是Prisma自己处理来卖的肉,当然配料表也不会注明是哪个部位的肉。所以如果要可以炖的软嫩的肉的话,选肉这一块是最重要的部分。芬兰人虽然不看部位,但是他们会标注肉的烧法,我懂的不多,所以我就按照自己浅薄的经验讲下。这道红烧牛肉是炖煮的,所以按照他们的说法是keitto,也就是汤,选肉的时候可以先看包装上是不是写着keittoliha,这样就找对方向了,keittoliha的肉比较嫩,用来炖最好。然后保险起见,看下肉,如果是肥瘦相间的,就放心买来炖吧。比如下图这样的。

Finland’s winter had officially arrive,so beef stew is perfect for this occasion.

two tips i wanna point out:

1.In Finland,for who knows what reason,most packed meat they sell do not indicate which part of this meat belongs to from the animal.So it will be a big confusion when you try to choose the right meat for the different cooking method and recipe.

i don’t have much experience myself,but i can say for sure is,this recipe which is a stew,a soup recipe,you can look for “keittoliha”in the title of package.keittoliha is the meat that is suitable for making soup,it’s tender.

to make it more sure for us,that it will be tender when we eat it,check if the meat has enough fat which consist in the lean meat.

like what i picked below.

 

用料/Ingredient

牛腩/beef flank/keittoliha1kg
香料/spices:
八角/star anise 2个/2pcs
桂皮/cinnamon1个/1pc
香叶/bay leaf2个/2pc
丁香/clove5个/5pc
强烈建议加,会让牛肉的香味升华一个境界,但是不要多放,严格按照比例,1kg放5个,半公斤就2个。
佐料/ingredient:
蒜/garlic1头/1 whole
黄洋葱/yellow onion2头/2 whole
生姜/ginger8片/8slices
花椒/sichuan peppercorn一把/a bunch
酱料/sauce:
酱油/soy sauce4汤勺/4tbsp
米酒/rice wine3汤勺/3tbsp
郫县豆瓣酱/red oil bean paste100g
番茄膏/tomato paste1汤勺/1tbsp
老抽/dark soy sauce1.5汤勺/1.5tbsp
其他/others:
香菜/coriander多多益善/the more the merrier
面/noodle

做法/Instruction

1.将肉切成麻将大小的块状,放入冷水里泡30分钟的血水,将血水逼出来。期间准备其他材料。洋葱一切为四,大蒜去皮不用剁碎,生姜切片,葱白切段。将所有香料和佐料都准备好放在盘子里,取个小碗,将所有酱料搅和均匀,备用。再准备个小碗,放白糖,用来炒糖色,如果不会炒糖色或者炒的不好的,比如我,就不用准备,虽然我炒了糖色但是技术太烂,我也就炒了个寂寞。反正老抽上色就够深了。

cut the meat into mahjong size,soak them in a bowl filled with cold water in order to soak out the blood.meanwhile prepare ingredient.chop onion into four,peel the garlic,slice 8 pcs of ginger,chop few stalks of green onion stalks.prepare all the spices and ingredient in a plate.take a bowl,mix all the sauce together well.

you can ignore the granulated sugar bowl i showed in the picture,i used it to caramelize the beef which is not very necessary if you do not know how to handle it well,if you handle badly it will be bitter.so anyway,ignore it.

2. 30分钟后将泡走了血水的牛肉过滤掉水,放在凉水水龙头下冲几下,放滤网里抖一抖,沥干水分。取个普通的炒锅,加入牛肉,放入足量的没过牛肉的冷水,开大火煮开,血沫浮出来了就一直用勺子舀出,一直煮一直舀到再也没有血沫被烧出来为止,然后取个干净的滤网,在滤网下放个大盆,将整个炒锅倒在滤网上,滤网下的盆用来接住牛肉汤,这个汤我们等会直接用来煮红烧牛肉,不需要倒掉,不用担心会腥会恶心,我们一来泡了血水,二来血沫也煮出来被去除得干干净净。如果实在接受不了用原汤的,记得提前煮一锅开水备用。

after 30 mins,drain the blood water out and wash the meat with running cold water for several times.then let the meat drained.

take any big pot or wok,add beef,add enough water to cover the meat,turn on the high heat and let it boil.when it starts to boil and the impurity is floating on the surface,use spoon to scoop out all the impurities,keep boiling and scooping until there is no impurities floating.then turn off the heat.

take a drainer,place a big mixing bowl under the drainer,pour the soup out into the mixing bowl,we can use this soup for later.

3.取个铸铁锅,如果没有铸铁锅,用其他锅也行吧,在锅中加足量的油,比平时炒菜多的油,大火烧热,加入所有香料和佐料,炒香,加入牛肉,炒均匀,加入酱料,炒均匀,倒入之前过滤干净的原汤,汤沸腾后转小火,我的电磁炉有9档火,我的小火选的就是3档,供大家参考。盖上锅盖,让它安静得慢炖2小时。

take a dutch pot,if you don’t have,use regular pots,any pot that has a lid.add enough oil,like 3tbsp or so,turn the heat to highest,when oil is warm,add the spices and ingredient,when fragrant,add the beef cubes and mix well.add the sauce,mix well.pour in the beef soup we just drained,when it starts to boil,turn the heat down to low heat,which is scale 3 if your stove’s highest heat is scale 9.

cover the lid,let it simmer for 2 hours straight.

when done,add some coriander.

4.在2个小时快到的时候,煮点面条,等牛肉煮好后倒入肉汤,加入牛肉块,和面条搅拌均匀,一碗香气扑鼻,味道浓郁的红烧牛肉面就做好啦!吃不完的放冰箱,第二天加热下又是一顿,如果汤不够了加一小碗水,味道还是非常浓郁的,不用担心。

when its almost 2 hours,boil some noodle,when beef is done,you can scoop some of that flavorful beef bouillon in the noodle,add as many beef chunks as you want.stir well,enjoy!

if you can not finish,put the whole pot in the fridge,so next day you can warm it up,if you need more soup,just add small bowl of water in it when you are heating the soup,dont worry,the soup will still taste so flavorful.

用料图片、芬兰语名称/Ingredient Photo

从亚超买/Buy From Local Asian Market

rice wine

or any other chinese cooking wine you can buy,or no wine at all.

red oil bean paste

sichuan peppercorn

dark soy sauce

从Prsima买/Buy From Prisma

beef flank/keittoliha

牛腩

tomaattipyree

番茄膏

 Soijakastike

酱油

valkosipuli

大蒜

sipuli

黄洋葱

kevätsipuli

korianteri

香菜

inkivääri

neilikka

丁香

Leave comment in chat