Ingredients
For potatoand leekstew
80g.......... newpotatoes, sliced
50g.......... leeks, sliced
30g.......... onions, chopped
10g.......... garlic, chopped
70ml........whitewine
40g.......... butter
200ml..... beef stock
1piece.... bay leaf
1 sprig..... fresh thyme
ForWagyubeef
1.5kg.......Wagyubeef cheek
2.............. onions, chopped roughly
2.............. celery sticks, chopped
roughly
3.............. carrots, chopped roughly
5g............ bay leaves
20g.......... shallots, chopped roughly
4 cloves.. garlic
500ml..... redwine
500ml..... beef stock
1 sprig..... fresh rosemary
1 sprig..... fresh thyme
To taste.. salt
To taste.. black pepper
For sautéedvegetables
60g.......... zucchinis, sliced
60g.......... carrots, sliced
60g.......... turnips, sliced
15g.......... garlic, chopped
Pot-roastedWagyuBeefCheek
withRedWineGravy
Method
For potatoand leekstew:
1.
Heat amedium saucepanover
medium-highheatwithbutter,
addonions andgarlic and
sautéeuntil soft.Addpotato
slices, fresh thyme andbay
leaves.Cook for aminute.
2.
Pour inwhitewine and cook
for anotherminute to reduce
thewine, thenadd inbeef
stockand slow cookuntil
potatoes soften. Season to
taste.
For beef cheek:
1.
Marinatebeef cheekandhalf
of thevegetables in redwine,
refrigerateovernight.
2.
Removebeef cheekand set the
marinade aside. Brownand
sear theWagyubeef inahot
fryingpan.
3.
Spread remaining chopped
vegetables across thebottomof
anovenpot, place thebrowned
beef cheekon top.Addherbs
andpour inbeef stockand the
marinade. Bring content to
boil andadd salt andpepper
to taste.
4.
Put the lidonandbraisebeef
inovenat 140°C for about 180
minutes.
5.
Themeat isdonewhen there is
littleresistance toaknifebeing
poked into it.
6.
If there is toomuch liquid,
remove themeat andmost of
the vegetables andboil it down
on the stovetopuntil the juice
has been reduceddown to a
thick sauce. Taste anddoyour
final seasoning.Add some
Worcestershire sauce.
Toserve:
Sautéevegetableswithgarlic.
Placepotatoand leek stew in the
middleof plate, topwithbeef
cheek, serveover vegetables and
sauce.
紅酒燉和牛面頰肉
材料
燉薯仔與韭蔥
80
克.......新薯切片
50
克.......韭蔥切片
30
克.......洋葱切碎
10
克.......蒜頭切碎
70
毫升....白酒
40
克.......牛油
200
毫升..牛肉湯
1
片.........月桂葉
1
枝.........新鮮百里香
和牛
1.5
公斤...和牛面頰肉
2
個.........洋葱切粗粒
2
條.........西芹切粗粒
3
個.........紅蘿蔔切粗粒
5
克.........月桂葉
20
克.......紅蔥頭切粗粒
4
瓣.........蒜頭
500
毫升..紅酒
500
毫升..牛肉湯
1
枝.........新鮮迷迭香
1
枝.........新鮮百里香
適量.......鹽
適量.......黑胡椒
炒蔬菜
60
克.......翠玉瓜切片
60
克.......紅蘿蔔切片
60
克.......白蘿蔔切片
15
克.......蒜頭切碎
做法
燉薯仔與韭蔥：
1. 開中高火燒熱平底鍋，落牛油然後加
入洋葱與蒜頭，炒至軟身後加入已切
片的薯仔、新鮮百里香和月桂葉，煮
1
分鐘。
2. 加入白酒，再煮
1
分鐘至白酒略為蒸
發，然後加入牛肉湯，轉慢火將薯仔
煮至軟身，調味。
和牛：
1. 用紅酒醃牛面頰肉與一半份量的切粒
蔬菜，放入雪櫃醃一晚。
2. 取出牛面頰肉，醃料汁留下備用。燒熱
平底鍋，將牛面頰肉煎香。
3. 將另一半份量的切粒蔬菜放入焗爐鍋
底，鋪上煎香的牛面頰肉與香草，倒入
牛肉湯與早前留起的醃料汁與蔬菜，
煮滾然後用鹽與胡椒調味。
4. 焗爐鍋用蓋蓋好，整鍋放進已預熱
140
度的焗爐，焗
180
分鐘。
5. 用刀插一下牛面頰肉，容易插進代表肉
已夠腍軟。
6. 假如鍋內留下太多肉汁的話，可先取出
牛肉，再將整鍋肉汁放在爐頭上重新開
火燒熱，煮至水份減少及肉汁變稠，再
按喜好調味，甚至可加一點喼汁。
上碟：
用蒜頭炒熟翠玉瓜、紅蘿蔔及白蘿蔔。燉
薯仔與韭蔥放在碟的中央，鋪上和牛面
頰肉，伴上炒蔬菜與肉汁享用。
Enticingdishes
forafabulously
festivetable
為聖誕新年佳節的
餐桌，準備多款誘
人美食
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