廚藝高手鍾舒漫 鮮茄牛筋腩送妹妹
鮮茄牛筋腩
Braised Beef Brisket and Tendon with Tomato
材料：
牛筋 200克
牛腩 200克
洋葱 1個
番茄 2個
月桂葉1片
薑 60克
葱 30克
茄膏 50克
雞湯 2公升
紹興酒 1湯匙
鹽及黑胡椒 適量
Ingredients:
200g Beef tendon
200g Beef Brisket
1 Onion
2 Tomatoes
1 Bay leaf
60g Ginger
30g Green onion
50g Tomato paste
2L Chicken broth
1tbsp Chinese cooking wine
Salt and black pepper to taste
做法：
1.將薑去皮切片；蔥切段。
2.將一鍋水煮滾，加入葱及三分之一薑，加入牛筋及牛腩汆水15分鐘，瀝乾備用。
3.番茄及洋葱切件。
4.用中高火燒熱煎鍋，加少許油，加入三分之一薑炒香，加入牛筋及紹興酒，然後加入1公斤雞湯，蓋上鍋蓋，煮至牛筋軟腍。
5.燒熱另一個鍋，加少許油，加入餘下三分之一薑及洋葱炒香，加入牛腩、茄膏炒勻。
6.加入1公升雞湯及月桂葉煮滾，蓋上鍋蓋煮30分鐘，熄火焗30分鐘。
7.開火煮至牛腩翻滾，煮30分鐘，然後熄火再焗30分鐘。
8.將牛筋加入牛腩中，加入番茄、鹽及黑胡椒調味。
9.再煮15分鐘即成。
Directions:
1.Peel the slice the ginger. Cut the green onion into section.
2.In a pot, bring the water to boil, add the green onion, 1/3 ginger and blanch the beef tendon and brisketfor 15 minutes. Drain and set aside.
3.Cut the tomato and onion into pieces.
4.In a pot, add some oil on a medium high heat. Sauté the 1/3 ginger until fragrant, add the beef tendon,add some Chinese cooking wine. Add the 1L chicken broth, cover the lid and let it cook until the tendon is tender.
5.In a skillet, add some oil and sauté the 1/3 ginger and onion until fragrant. Add the brisket, tomato paste and stir well.
6.Add the 1L chicken broth, bay leaf and bring it to boil, cover the lid and cook it for 30 minutes then turn off the heat and let it sit for 30 minutes.
7.Bring the broth back to boil and cook for 30 minutes, then turn off the heat again and let it sit for another 30 minutes.
8.Transfer the beef tendon to the brisket. Add the tomato, salt and pepper for seasoning.
9.Cook it for another 15 minutes and ready to serve.
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