中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1997954763808158/
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https://www.facebook.com/MyPrivateKitchen.Chriswong/
「聖誕小紅莓燉牛肉」Christmas Cranberries Beef Stew
Ingredients:
Beef Short Ribs/ Chunk..........800g
Fresh Cranbrries.....................1 Cup
Pearl Onion.............................10 Pcs
Carrots...................................2 Pcs
Garlic .....................................2 Cloves
Shallot....................................1 Pcs
Onion......................................1/2 Pcs
Red Wine.................................2 Cups
Beef Broth..............................1 Cup
Cranberry Jam.......................1 Tbsp
Tomatoes Paste.....................1 Tbsp
Butter...................................... 1 Tbsp
Brown Sugar............................1 Tbsp
Balsamic Vinegar....................1 Tbsp
Black Pepper............................1 tsp
Sea Salt....................................1/2 tsp
Sprig Rosemary........................1 Bunch
Sprig Thyme.............................1 Bunch
Bay Leave.................................1 Pcs
Method:
1. Seasons The Beef Chunk with Salt And Pepper
2. Add Oil Into A Hot Frying Pan. Sear The beef Until Golden Brown On The Edges.
3. Stir Fry Onion And Shallot In a Saucepan. Add Tomato Paste, Pearl Onions, Carrots, Garlic And the Beef Chunk. Add Red Wins And Cook For 2 Minutes.
4. Add Beef Broth, Fresh Cranberries, Cranberry Jam, Balsamic Vinegar, Brown Sugar, Spring Rosemary, Spring Thyme And Bay Leave. Bring It To Boil And Cook For 1.5 Hours On Low Heat.
5. Finally Add Butter And Mix Well.
Enjoy!!
beef short ribs中文 在 Re: [食材] 各部位牛肉名稱特色與適宜烹飪法- 看板cookclub 的推薦與評價
原po是神人,不過肉的英文名稱不太正確
Foodnetwork食物頻道的Alton Brown有畫一幅很詳細的牛肉部位解說圖,
想看肉英文名稱的話可以參考:
https://www.foodnetwork.com/shows/good-eats-beef-map/index.html
網路上有位熱心人士將這張圖加上了中文翻譯和解說,
中英對照圖:
https://jujuhsu.blogspot.com/2008/01/beef-map-chinese-translation.html
不過此作者似乎是大陸人,詳細肉品部位對照有請熟悉此道的板友看圖後補上
粗略部位翻譯如下:
牛肩部位(Chuck)被分割為:
Chuck roast/Blade roast
Arm roast/Shoulder roast
Short ribs (牛小排)
一部份牛肩將被做為絞肉 Ground beef
胸肉、前腿部位(Brisket & Shank):
Stew beef (燉肉用牛肉,實為胸肉的一部份)
Brisket (前胸肉,有兩層的是point cut,將筋拿掉分開為一層賣
的是flat cut,肥肉較point cut少)
Shank (牛腱)
肋骨部位(Ribs):
Rib roast/Rib steaks/Rib eye (肋眼牛排)
roast指的是整塊肉,讓人在烤箱烘烤用的;steak指的是分
切成幾份的牛排;rib eye是去骨後的肉。有時餐廳會分成
rib eye和prime rib兩道菜,此時prime rib指的是帶骨、
整塊低溫烘烤後再切給你的牛排,rib eye則是將切好的牛
排拿去料理(煎或炭烤)
Spare ribs (里肌和肋眼底下的肋排)
里肌(Short Loin):
Club steak
T-bone (丁骨牛排)
Porterhouse steak
T-bone及porterhouse兩者都包含了兩個不同部位的肉
牛排中的大骨頭隔開了紐約客(strip)和小里肌(tenderloin)
差別在於porterhouse靠近腰部,所以小里肌比T-bone所包含
的要大
Spare ribs (里肌和肋眼底下的肋排)
沙朗(Sirloin,同為里肌肉):
Pin bone steak
Flat bone steak
Wedge bone steak
Sirloin tip
簡略來講,sirloin部位分成top sirloin(靠背)和bottom sirloin
(靠腹部)。bottom sirloin比top sirloin要老。sirloin部位還包
含了牛肉最嫩的tenderloin(小里肌),又稱filet mignon(菲力牛排)
臀肉、後腿肉(Round):
Rump roast (臀肉)
Top round
Bottome round
Heel (字面意義是腳踝,但圖上看起來應該是後膝關節)
Shank (牛腱)
腹肉(Plate):
Short ribs (牛小排)
Skirt steak (橫隔膜外部)
Hanger steak (橫隔膜內部)
腹肉(Flank):
Flank steak
London Broil
美國超市沒有賣我們所講的牛腩,但牛腩是腹肉的一部份。腹肉的特點是味道濃郁但是
口感較軔,要嘛就是細切後快炒,要嘛就是慢慢燉到他軟。
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