現在生活十分清閑
今次和大家分享一道很簡單的菜式
法式紅酒炖牛肉~BEEF BOURGUIGNON
Recently, life is relaxing and care-free as it should be. Out of boredom, I decide to hit the kitchen. And today, I would love to share what I do as leisure. I COOK. And sadly, I am not sharing any Chinese food recipe here. It is quite shameful that as someone with Chinese background, doesn't know how to make any Chinese food. I primarily make French and Italian cuisine, and occasionally some ethnic dishes. As someone who love parties and cooking, I have no problem hosting chez moi fetes with my friends. And It would also be nice to have a chez moi party with my lolita friends.
I especially like those slowly cooked dishes like Beef Bourguignon. Because it allows me to get dressed up while it is slowly working its magic in the pot~
Beef Bourguignon 原名boeuf à la Bourguignonne,
是法國著名紅酒出產地勃艮第的首本名菜.
曾經是法國的平民料理,
但現在在大多高級法國菜餐廳也能找到它的存在.
Beef Bourguignon was an English name for boeuf à la Bourguignonne. It is a well-known dish from the Burgundy region. Although it was a peasant dish because of beef parts that can not be cooked and consumed in any way other than make it as a stew, it gradually make its way to haute-cuisine which nowadays you can order it in a French fine dinning restaurant.
酒鋪有巨型的KETTLE VALLEY!!!好想要!!!!!
Kettle Valley Magnum!!! I really want it. If you happen to try Canadian wine, make sure you try Kettle Valley~~~It is one of the best in the Okanagan region
材料~~~有BEEF, 紅酒(算多點STRUCTURE的),
香料(THYME 和PARSLEY), 蘑菇, 洋蔥
, 蒜頭, 紅籮白, 迷你薯仔, 還有茄膏
Ingredients~
You have beef (for stews), red wine (I have chosen one with more structure, something blended with Cabernet Sauvugnon is good. If you are truly committed to make it just like what people in Burgundy do, go for Pinot Noir. I personally rather to savour the delicate pinot noir than to cook it with such high heat)
Also there are mushrooms (I used crimini and white), carrot, new potatoes, aromatics like onion, garlic, thyme and parsley, and my version of bourguinon~ a touch of tomato paste.
首先準備好材料~
BEEF要用麵粉撈好
Get you ingredients ready! vegetables chopped, aromatic minced, and beef coated with flour
首先在大鍋內, 下油, 煎那些BEEF~ 大概5分鐘. 直到鍋底有曾金黃色的焦.
In a big pot, saute the beef with extra virgin olive oil (EVOO), around 5 minutes until there is golden layer of burnt residual meat juices at the bottom of the pot.
此時就可以下紅酒. 下了紅酒後就要盡快把鍋底金黃色的焦起出來,
和紅酒溶為一體 *這部驟非常重要喔!*
然後在下BEEF高湯(大概2杯)
After you see that golden layer forming, then you can add the wine.
Immediately! scrap off every single burnt meat juice from the bottom of the pot and mix it well with the red wine. This is an important step in building the base of the sauce. After doing that, you can add about 2 cups of beef stock into the pot.
當肉在紅酒和高湯在煮的時候, 可以加香料~ 月桂葉, THYME, 和黑椒
蓋COVER, 較慢火讓它慢煮
Add your herbs, I have couple spring of thyme, some bay leaves, and black pepper here.
Then let it simmer away~
與此同時, 在另一邊用EVOO和牛油起鍋
爆香蒜頭和洋蔥
While the meat is simmering, heat up EVOO and butter in a pan
Saute the garlic and onion, until the onion begins to caramelize
當洋蔥變成軟身和金黃色,
洋蔥本身的糖份就開始令其身焦糖化
此時可以下磨菇
用熱力除去蘑菇本身的草青味和泥味
After the onion begins to caramelize, add mushrooms.
Mushrooms need heat to remove that vegetal, soil odor that is not appetizing
當磨菇軟了, 和洋蔥混合在一起時, 可以下PARSLEY, 再炒,
然後很重要的, 落鹽和黑椒調味.
When the mushrooms are all tender, well mixed with the onion, then add parsley, and season it well with salt and pepper!!!
把炒好的磨菇和洋蔥落鍋內
Transfer this saute onion/mushroom mixture to the pot
之後可以下根部蔬菜~薯仔和紅籮白.
而我在蓋COVER前會下點茄膏令味道更有層次
但一般 BEEF BOURGUIGNON也不會這樣做, 所以除你喜歡~
And then add the root vegetables~ carrot and potato.
Although it is not mandatory for beef bourguignon, but I like to add some tomato paste just to add some complexity to the dish.
所有東西也在鍋內之後便可以蓋COVER, 慢火煮它45分鐘
When everything that needs to be in the pot are in the pot, cover it and let it simmer for 45 minutes.
After 45 minutes.......
上菜~TAMIE的BEEF BOURGUIGNON
Plated! My beef bourguignon
Hope you like this recipe
謝謝收看!
Thank you for watching!
*:..｡o○☆ﾟ･:,｡*:..｡o○☆
今次和大家分享一道很簡單的菜式
法式紅酒炖牛肉~BEEF BOURGUIGNON
Recently, life is relaxing and care-free as it should be. Out of boredom, I decide to hit the kitchen. And today, I would love to share what I do as leisure. I COOK. And sadly, I am not sharing any Chinese food recipe here. It is quite shameful that as someone with Chinese background, doesn't know how to make any Chinese food. I primarily make French and Italian cuisine, and occasionally some ethnic dishes. As someone who love parties and cooking, I have no problem hosting chez moi fetes with my friends. And It would also be nice to have a chez moi party with my lolita friends.
I especially like those slowly cooked dishes like Beef Bourguignon. Because it allows me to get dressed up while it is slowly working its magic in the pot~
Beef Bourguignon 原名boeuf à la Bourguignonne,
是法國著名紅酒出產地勃艮第的首本名菜.
曾經是法國的平民料理,
但現在在大多高級法國菜餐廳也能找到它的存在.
Beef Bourguignon was an English name for boeuf à la Bourguignonne. It is a well-known dish from the Burgundy region. Although it was a peasant dish because of beef parts that can not be cooked and consumed in any way other than make it as a stew, it gradually make its way to haute-cuisine which nowadays you can order it in a French fine dinning restaurant.
是晚~ 要為我的BEEF BOURGUIGNON去選支酒
不是什麼LOLITA PARTY, 所以很簡便的CASUAL CLASSICAL LOLITA正好
說到CASUAL, 脫去JESUS DIAMANTE的高跟鞋
換上CHANEL的絲絨蝴蝶結BALLERINA平底鞋才夠CASUAL AND CHIC
Going out to pick up a wine to make my beef bourguignon. Since I am not attending any party so I will stay casual, but presentable, of course. Casual Classical Lolita with Moitie and Juliette-et-Justine, and more importantly, off my JD high heels but replaced with Chanel's velvet ribbon ballerinas. I love how casual and chic these ballerinas are~~~ 
酒鋪有巨型的KETTLE VALLEY!!!好想要!!!!!
Kettle Valley Magnum!!! I really want it. If you happen to try Canadian wine, make sure you try Kettle Valley~~~It is one of the best in the Okanagan region
材料~~~有BEEF, 紅酒(算多點STRUCTURE的),
香料(THYME 和PARSLEY), 蘑菇, 洋蔥
, 蒜頭, 紅籮白, 迷你薯仔, 還有茄膏
Ingredients~
You have beef (for stews), red wine (I have chosen one with more structure, something blended with Cabernet Sauvugnon is good. If you are truly committed to make it just like what people in Burgundy do, go for Pinot Noir. I personally rather to savour the delicate pinot noir than to cook it with such high heat)
Also there are mushrooms (I used crimini and white), carrot, new potatoes, aromatics like onion, garlic, thyme and parsley, and my version of bourguinon~ a touch of tomato paste.
首先準備好材料~
BEEF要用麵粉撈好
Get you ingredients ready! vegetables chopped, aromatic minced, and beef coated with flour
首先在大鍋內, 下油, 煎那些BEEF~ 大概5分鐘. 直到鍋底有曾金黃色的焦.
In a big pot, saute the beef with extra virgin olive oil (EVOO), around 5 minutes until there is golden layer of burnt residual meat juices at the bottom of the pot.
此時就可以下紅酒. 下了紅酒後就要盡快把鍋底金黃色的焦起出來,
和紅酒溶為一體 *這部驟非常重要喔!*
然後在下BEEF高湯(大概2杯)
After you see that golden layer forming, then you can add the wine.
Immediately! scrap off every single burnt meat juice from the bottom of the pot and mix it well with the red wine. This is an important step in building the base of the sauce. After doing that, you can add about 2 cups of beef stock into the pot.
當肉在紅酒和高湯在煮的時候, 可以加香料~ 月桂葉, THYME, 和黑椒
蓋COVER, 較慢火讓它慢煮
Add your herbs, I have couple spring of thyme, some bay leaves, and black pepper here.
Then let it simmer away~
與此同時, 在另一邊用EVOO和牛油起鍋
爆香蒜頭和洋蔥
While the meat is simmering, heat up EVOO and butter in a pan
Saute the garlic and onion, until the onion begins to caramelize
當洋蔥變成軟身和金黃色,
洋蔥本身的糖份就開始令其身焦糖化
此時可以下磨菇
用熱力除去蘑菇本身的草青味和泥味
After the onion begins to caramelize, add mushrooms.
Mushrooms need heat to remove that vegetal, soil odor that is not appetizing
當磨菇軟了, 和洋蔥混合在一起時, 可以下PARSLEY, 再炒,
然後很重要的, 落鹽和黑椒調味.
When the mushrooms are all tender, well mixed with the onion, then add parsley, and season it well with salt and pepper!!!
把炒好的磨菇和洋蔥落鍋內
Transfer this saute onion/mushroom mixture to the pot
之後可以下根部蔬菜~薯仔和紅籮白.
而我在蓋COVER前會下點茄膏令味道更有層次
但一般 BEEF BOURGUIGNON也不會這樣做, 所以除你喜歡~
And then add the root vegetables~ carrot and potato.
Although it is not mandatory for beef bourguignon, but I like to add some tomato paste just to add some complexity to the dish.
所有東西也在鍋內之後便可以蓋COVER, 慢火煮它45分鐘
When everything that needs to be in the pot are in the pot, cover it and let it simmer for 45 minutes.
After 45 minutes.......
上菜~TAMIE的BEEF BOURGUIGNON
Plated! My beef bourguignon
Bon Appétit~~~~~~
Hope you like this recipe
謝謝收看!
Thank you for watching!
*:..｡o○☆ﾟ･:,｡*:..｡o○☆