Home dish
by CookWhatHK0 saved
European-style braised gravy browns cubed beef with bones, then slow-cooks it with carrot, onion, bay leaves, and cloves into a rich, savoury sauce.
Cut the meat into 2.5 to 3 cm cubes and pat it dry with kitchen paper. Season the meat with white pepper, gourmet mixed meat spice, salt, Worcestershire sauce, and a little mustard paste.
牛肉切成2.5至3厘米方粒，用廚房紙吸乾。以白胡椒、肉類香料、鹽、喼汁和少許芥末醬調味。
Heat the oil in a pan. Fry the meat and bones until they are browned. Remove them from the pan and set them aside in a bowl.
鑊中加熱油，將肉和骨頭各面煎至焦香，取出備用。
Pour the water into the same pan used for frying the meat. Add the gravy cube, stir, and bring the mixture to a boil. Afterward, return the meat and bones to the pan.
同一個鑊加入水，加入湯塊攪散煮沸，放回肉和骨頭。
Add 1/2 teaspoon of salt, a dash of white pepper, the bay leaves, 1 or 2 whole cloves, the carrot, onion, garlic, celery, and tomato puree.
加入鹽、白胡椒、月桂葉、丁香、紅蘿蔔、洋葱、蒜頭、芹菜和茄汁蓉。
Stir everything together and cook very slowly (at the minimum heat setting) for 1 hour. After this, add extra pepper or salt to taste, stir again, and continue cooking for another 30 minutes to 1 hour.
攪勻後以最小火慢煮1小時，按口味調整鹹淡，再煮30分鐘至1小時。
After 1.5 to 2 hours of total cooking time, remove everything from the pan except for the meat, bones, and carrot.
烹煮1.5至2小時後，取出除肉、骨頭和紅蘿蔔以外的所有材料。
Serve the gravy sauce with mashed potatoes, pasta, rice, spaetzle, Klöße, or Knödel.
配薯蓉、意粉、白飯或麵包糰子享用。
