黑啤烩牛仔骨
材料
"牛仔骨 500克","黑啤 1罐","薯仔 1个","紫洋葱 1个","红萝卜 1条","月桂叶3片","蒜头 3瓣","牛肉汤 200毫升","水 250毫升","红酒 50毫升","茄膏 2汤匙","喼汁 1汤匙","意大利香草 1汤匙","砂糖 1汤匙","盐 1茶匙","黑胡椒 1/2茶匙 "
做法
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1:蒜头拍扁
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2:薯仔去皮后切成块
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3:洋葱去皮切块
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4:红萝卜去皮切块
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5:牛仔骨切件,然用盐及黑胡椒腌味
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6:高火烧热锅,加少许油,将牛仔骨煎至金黄色
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7:加入蒜头爆香约1分钟
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8:加入红酒、牛肉汤、水、黑啤、茄膏及月桂叶
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9:拌匀后煮至汤汁微滚,转中火后加入喼汁、意大利香草及砂糖
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10:盖上锅盖煮约1小时,间中搅拌
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11:加入薯仔、洋葱及红萝卜
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12:煮30分钟直至蔬菜软腍,加盐及黑胡椒调味,即成