酱烧牛肉 Braised Beef Shank in Soybean Paste

【酱烧牛肉】
by 毛毛妈

上次在附近农场买了很大块的牛腱,还剩一块,做了这个酱烧牛肉,很受毛毛和LD的喜欢。

 酱烧牛肉 Braised Beef Shank in Soybean Paste

用料:

1:牛肉(beef stew)或牛腱(beef shank)1000克;
2:橄榄油2大匙,豆瓣酱1大匙,甜面酱1大匙,葱2条洗净切段,姜3-4片,蒜瓣5-6粒去皮拍碎;
3:料酒1大匙,万字牌生抽酱油1大匙,老抽酱油1大匙,糖2茶匙,盐1/3茶匙,水3-4大匙。

注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。

做法:

1、牛肉在清水里泡30分钟,捞出沥水,切块待用。不粘锅置炉上开大火,加1大匙橄榄油,放入牛肉(图1)煸炒至有焦香味(图2)盛出待用。

2、原锅再加1大匙油,开大中火,放入2料里的豆瓣酱和甜面酱炒30秒,然后放入葱、姜和蒜瓣(图3)再炒约30秒,放入牛肉翻炒1分钟(图4),依次加入3料。

 酱烧牛肉 Braised Beef Shank in Soybean Paste

3、将牛肉及汁水倒入电压力锅内胆里(图5),盖上盖子,排气阀放置密封位置,选【手动】档38分钟。程序完成后冷却5分钟,放气打开盖子(图6)。

4:按【煎炒Sauté】键,选高温档,收汁至浓稠即可盛出上桌了。如果电压力锅没有煎炒功能的话,倒回不粘锅收汁。

 酱烧牛肉 Braised Beef Shank in Soybean Paste

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