如何烤牛肩肉

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牛肩肉既不贵，又味美，是家常菜中的经典主食。要烹制出用手都能拉开的嫩肉，需要使用慢火长时间烹调，使肉有足够的时间变软，变得多汁。继续阅读本指南便可了解如何烤牛肩肉。

素材

  • 1.4 - 1.8 公斤的牛肩肉
  • 2 汤匙食用油
  • 盐和胡椒适量
  • 2 个洋葱，剥皮，切碎
  • 2 个胡萝卜，剥皮，切碎
  • 5 瓣蒜，剥皮
  • 1/2 杯红酒 (可选)
方法 1
方法 1 的 3:

烤肉和蔬菜

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    先把肉的一面烤得微焦，再翻转烤第二面，直到第二面也变得有一点点焦。外面的这一层硬壳可以锁住水分，并增加味道。
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    把洋葱和胡萝卜放进去。煮至洋葱变透明为止。放入蒜头，再煮几分钟。
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方法 2
方法 2 的 3:

煮牛肩肉

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    关掉荷兰炖锅的火，把牛肩肉再重新放回炖锅中，放在蔬菜上。
    • 如果你没有荷兰炖锅，也可以把蔬菜和牛肩肉放在一个 7 到 8 厘米高的烤盘中。随便找一个不粘烤盘便可以。但若想获得最佳效果，建议使用不锈钢烤盘。
    • 你可以加入其它食材，例如土豆和香料，拿它们围住牛肩肉。你既可使用整颗的小土豆，亦可使用一分为四的大土豆。

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    如果你不想用酒，也可以用高汤、肉汤底、汁、醋、或其他液体。
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    然后把烤盘放入烤炉中。盖上盖是为了在烹饪过程中保持肉内的水分。
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    拿一个侧肉温的温度计可以量出肉是否煮够了。肉内的温度应至少达到 63 摄氏度。
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    然后就可以动手开始切肉了。它可以与土豆和蔬菜共同享用。
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方法 3
方法 3 的 3:

使用慢炖锅

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    拿土豆，蔬菜，还有其他香料围绕着牛肩肉。使用整颗的小土豆，例如红土豆，又或一分为四的大土豆。把蔬菜，例如洋葱、芹菜和胡萝卜切成小片或小块儿。
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    除了用酒以外，你还可以用水、高汤、肉汤底、汁、醋、或其他液体。
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    当肉能顺当地被筷子插入时，就煮好了。你也可以用测量肉温的温度计量。当肉内部温度达到 63 摄氏度时，就好了。
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小提示

  • 牛肩肉价格便宜
  • 把牛肩肉切成小块儿作为炖肉使用
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警告

  • 牛肩肉很硬，需要在液体中慢煮。
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你需要准备

  • 带盖的烤盘
  • 大煮锅
  • 慢炖锅
  • 厨房纸
  • 铝箔纸
  • 夹子或筷子
  • 植物油
  • 调味料
  • 土豆
  • 蔬菜
  • 肉温计


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参考

  1. http://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe/index.html
  2. http://www.foodnetwork.com/recipes/alton-brown/pot-roast-recipe/index.html
  3. http://www.aandbbeverage.com/Meats.html
  4. http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp#SMIT

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