牛高湯在西餐中都是很常用的,
除了在超市中買牛湯粒外,
其實都可以在家中自制的,
今次就和大家在家煮牛高湯~~~
Beef stock is very commonly used in Western food,
In addition to buying beef stock cubes in the supermarket,
In fact, you can make it at home by self,
This time I will make beef stock at home~~~
成品: 700ml
For: 700ml
烹調時間: 約 6 - 8 小時
Cooking Time: Around 6 - 8 HRS
詳細請查閱YouTube:
Detail on YouTube:
https://youtu.be/i_fUYVdURm8
材料 - Ingredients:
牛尾 Oxtail - 1.5 kg
牛骨 Beef Bone - 670 g
洋蔥 A Onion A - 0.5 pcs
洋蔥 B Onion B - 227 g
甘荀 Carrot - 114 g
西芹 Celery - 114 g
京蔥 (白色部份) Leek (White part) - 57 g
水 Water - 5 L
京蔥 (綠色部份) Leek (Green part) - 50 g
百里香 Thyme - 3 - 5 條 sticks
巴西里桱 Parsley - 3 - 5 條 sticks
月桂葉 Bay Leaves - 2 片 pcs
蒜 Garlic - 2 瓣 cloves
黑椒粒 Black peppercorns - 10 pcs
做法 - Method
1. 先預熱烤箱至 210c, 在烤盤上放上錫紙, 放 牛尾 和 牛骨 在錫紙上, 加少許油在 牛尾 和 牛骨上, 之後放入烤箱中, 烤 1 - 1.5 小時 或 烤至深色為止;
First, preheat the oven to 210c, put foil on a baking tray, put oxtail and beef bone on the foil, add a little oil on the oxtail and beef bone, then put it into the oven, roasted for 1 - 1.5 hours or until brown and dry;
2. 把 洋蔥 B, 甘荀 和 西芹 切粒; 京蔥 (白色部份) 切片, 備用;
Dice the onion B, celery and celery; slice the leek (white part), set aside;
3. 牛尾 和 牛骨 烤至 2 面都深色後, 先取出所有 牛尾 和 牛骨, 留起烤盤內的油, 備用;
After roasting the oxtail and beef bones until both sides are brown, take out all the oxtails and beef bones first, save the oil in the baking tray, and set aside;
4. 準備平底鑊, 放上錫紙, 開大火煩熱後放上 洋蔥 A, 把 洋蔥 A 的切面烤至焦為止, 之後取出, 備用;
Prepare a flat pan, put foil on it, turn on the heat and add onion A, grill the cutting side of onion A until brunt, then take it out and set aside;
5. 準備湯鍋, 先倒入適量的 烤牛尾剩下的油, 大火燒熱後加入 洋蔥 B, 當 洋蔥 B 炒至深色後 加入 甘荀 和 西芹, 甘荀 和 西芹 炒至軟身後加入 京蔥 (白色部份), 京蔥 (白色部份) 炒至軟身後加入所有 牛尾 和 牛骨, 稍微翻炒後倒入 水, 之後加入 洋蔥 A, 京蔥 (綠色部份), 蒜 和 黑椒粒, 待煮至沸騰;
Prepare the soup pot, pour some oil from the roasted oxtail, heat it up, and add onion B, when onion B is sauteed until brown, add carrot and celery and then are sauteed until soften, then add leek (white part) and sauteed until soften, add all the oxtail and beef bones, stir fry for a while, pour in water, then add onion A, leek (green part), garlic and Black peppercorns, then bring to boiling;
6. 煮至沸騰後, 轉小火 煮 6 - 8小時, 同時亦要把表面的泡沫撈走;
After boiling, turn to low heat and simmer for 6 - 8 hours, also need to skim the foam on top;
7. 6 - 8小時後, 關火, 先把 牛尾 和 牛骨 取出 (可留作另一道菜式用), 之後把剩下的過篩;
After 6-8 hours, turn off the heat, take out the oxtail and beef bones (can be used for another dish), then sieve the rest;
8. 過篩後, 可先靜止至涼後, 放入雪櫃冷藏, 冷藏後就可輕易把表面的油去除。
After sieving, let it cool down first, then put it into refrigerate. After refrigerating, the oil will float on top, which can be easily removed.
P.S. 放在雪櫃中, 可存放 1 - 2 星期,
放在冰格中, 可存放 3 個月。
Keep in the refrigerator, can be stored for 1-2 weeks,
Keep in Freezer, It can be stored for 3 months.
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