Serve: 2
份量：兩人
Cook: 2 hours
烹煮：2小時
Ingredients 食材
- 2 tbsp olive oil/兩餐桌匙橄欖油
- 500g beef shin/五百克牛脛肉
- 1 onion/一顆洋蔥
- 25g ginger/二十五克老薑
- 3 garlic cloves/三瓣大蒜
- 2 tsp Chinese five-spice powder/兩茶匙五味粉
- 3 star anise/三顆八角
- 1 tsp black peppercorns/一茶匙黑胡椒
- 50g brown sugar/五十克紅糖
- 30ml soy sauce/三十毫升醬油
- 1 tbsp tomato pureee/一茶匙蕃茄漿（非蕃茄醬）
- 200g beef stock/三百克牛高湯
- 20ml rice wine/二十毫升米酒
Directions
1. Chop onion, ginger and garlic into chunks. Put them in a food processor and whizz to a paste.
1. 將洋蔥、老薑和大蒜切塊後放入食物調理機打成泥。
2. Heat the oil and fry the beef until browned.
2. 油加熱後放入牛肉至牛肉外層呈金黃色。
3. Add the paste to the beef with a splash of water and gently fry for 5 minutes.
3. 將洋蔥、老薑和大蒜泥加入牛肉中烹煮五分鐘。
4. Add the five-spice powder, star anise and peppercorns. Cook for 1 minutes.
4. 加入五味粉、八角和黑胡椒烹煮一分鐘。
5. Add the brown sugar, soy sauce and tomato puree.
5. 加入紅糖、醬油和蕃茄漿。
6. Add Stock and rice wine and bring to boil. Turn down the heat and simmer for 1.5 hour.
6.倒入牛高湯和米酒後煮至沸騰。關小火燉煮一個半小時。
On the side
1. Osmanthus Rice - Add in a small bunch Osmanthus flower powder in the rice and cook as normal.
1. 桂花飯 – 將些許桂花乾加入生米後照常烹煮。
2. Since it's a meat-only dish it's nice to serve with vegetables on the side - I recommend asparagus with mushrooms. Simply fry the garlic for 1 minutes and then add in asparagus and mushrooms. Ready to serve in 5 minutes.
2. 蘆筍蘑菇 – 炒香大蒜後放入蘆筍與蘑菇，五分鐘內完成！
