小菜
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歐式燜燒肉汁將牛肉和骨頭煎香，加入紅蘿蔔、洋葱、月桂葉和丁香慢火細燉，醬汁濃郁香醇。
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。
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.
鑊中加熱油，將肉和骨頭各面煎至焦香，取出備用。
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.
同一個鑊加入水，加入湯塊攪散煮沸，放回肉和骨頭。
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.
加入鹽、白胡椒、月桂葉、丁香、紅蘿蔔、洋葱、蒜頭、芹菜和茄汁蓉。
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.
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。
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.
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。
After 1.5 to 2 hours of total cooking time, remove everything from the pan except for the meat, bones, and carrot.
配薯蓉、意粉、白飯或麵包糰子享用。
Serve the gravy sauce with mashed potatoes, pasta, rice, spaetzle, Klöße, or Knödel.
