酱牛肉
by毛毛妈
酱牛肉是我经常做的，也是一款很好的请客凉菜。
用料:
1：小牛肉腱4条（Beef Shank）1000g洗净，花椒盐3茶匙；
2：盐2茶匙，糖2茶匙，万字牌生抽酱油1/2杯，金兰老抽酱油4大匙，丁香3粒，八角2粒，小茴香1.5茶匙，香叶2片，香油2茶匙，葱2根切段，姜5片，水5杯。
做法：
1、牛肉腱放上花椒盐拌匀，在冰箱中腌一天。洗去花椒放入高压锅内，倒入自家做的老卤水（没有老卤水就放入所有2料），盖上锅盖。置炉上开大火，煮至上气，调中小火压25分钟。
2、冷却5分钟后，打开高压锅盖。捞出卤好的牛肉，放入保鲜盒冰箱过夜。
3、煮好的牛腱切薄片摆盘，就可以上桌了。
爱心分享： 如果没有高压锅，用普通锅煮滚后调小火焖煮1小时30分钟。
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what is English name for丁香，小茴香, 香叶, thanks!
Bay leaf————— 香叶，月桂树叶
Clove—————— 丁香
fennel—————— 小茴香
thank you so much!
毛毛妈，您好！请问你说的老卤水可以用卤茶叶蛋的卤水吗？
我照的你方法做了卤蛋家人都很喜欢吃，谢谢！
真的很希望大陆可以买到你的书。
祝毛毛全家安好！
最好分开，看我卤牛肉的方子。
毛毛妈，我已是你的fan很久了。虽然别的网站有很多不同的菜谱，但最后还是回到你的网页。因为你的食谱最容易follow. 无论什么料，你都给出多少量。不像很多国内的食谱，要么以g为单位，要么含糊的用“少许”来定量。 非常谢谢你分享。
谢谢你喜欢，欢迎常来。