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Rib of beef glazed with red wine, assortment of heritage vegetables
紅酒雜菜牛肋骨

4 Servings
四人份量

45 Minutes
45 分鐘

Intermediate
中級

材料

  • 1 filet piece of Red Label Blond d'Aquitaine beef

  • 200g butter 200克牛油

  • 150g white rice 150克白米

  • 2 mini carrots 2個迷你蘿蔔

  • 2 mini beetroot 2個迷你紅菜根

  • 2 mini corncob 2 迷你玉米芯

  • 2 heads of mini cauliflower 2個迷你花椰菜頭

  • 10ml red wine 10毫升紅酒

  • 2 egg white 2個蛋白

  • 150g Sugar 150克糖

  • 1 Spoon Molasses 1 勺糖蜜


步驟

Step 1


Cook the rice until very tender, add the egg white, season and add the molasses

將米飯煮至非常軟,加入蛋清,調味並加入糖蜜


Step 2


Peel, clean and blanch the vegetables. Keep the greens of the vegetables, toss in oil and season finely.


將蔬菜去皮、清洗並焯水,倒入油中調味。


Step 3


Sear the meat on both sides and remove, deglaze with turnip cabbage and red wine. Add sugar and let it boil down.


將肉兩面煎熟取出,淋上蘿蔔白菜和紅酒。 加糖,然後煮沸。


Step 4


Cover the meat with the rice and cook in the oven.

用米飯蓋住肉,置烤箱裡煮。


Step 5


Break the crust and cut the meat into thin slices.

敲破外皮,將肉切成薄片。


Step 6


Arrange with vegetables and pour the sauce over.

擺上蔬菜,然後淋上醬汁。



Check out the places where you can find French beef in town!

選購你的法國牛肉!

👉 www.frenchbeef.hk/retail-shops

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