超过瘾 麻辣牛骨
Spicy numbing braised beef bones
炖至酥烂的牛肉轻轻松松脱骨，咬下一口牛肉本身的脂肪和咸香的汤汁融合在一起，舌尖感受到一阵阵的麻和辣，这种味蕾的刺激让人欲罢不能！材料简单，做法不难，超级下饭！
Chinese dishes that are spicy and numbing can be very addictive. This easy to make Mala spicy numbing beef bones will make you keep wanting more! The meat is braised till super tender, succulent. It's filled with flavours. The aromas, heat, and numbing effect will hit you like waves, one after another. That's the magic of spicy numbing foods!
2-3人份材料
Serves 2-3
牛排骨*4根 约750克 | 洋葱半只 | 胡萝卜半只 | 西芹2根
蒜瓣5-6瓣 | 黑胡椒粒、四川花椒各抓一小把 | 小米辣若干
料酒1汤匙 | 郫县豆瓣酱半汤匙 | 生抽1汤匙 | 老抽1茶匙
蚝油2-3茶匙 | 冰糖10克 | 香叶1-2片
750g beef ribs* | carrot, onion 1/2 each | 2 stalks celery
5-6 cloves garlic | 2-3 Bird's eye chili | 1-2 bay leaf
black peppercorn, Sichuan pepper small handful each
1tbs cooking wine | 1/2 tbs Pixian bean paste
1tbs light soy sauce | 1tsp Dark soy sauce
2-3tsp Oyster sauce | 10g Chinese rock sugar
*你可以选择任何你喜欢的带肉牛骨——牛仔骨、肩小排、肋条等
Use any beef ribs you like, short ribs, chuck ribs etc. the meaty ones.
步骤 Instructions
深口炖锅加热约半汤匙油，加入牛骨，中火煎到各面至微微焦黄，约5-8分钟。我炖骨汤的时候不焯水而是用这个办法，因为煎肉时美拉德效应产生的焦香物质（fond）会释放丰富的香气和鲜味。
Heat about 1/2 tbs oil in a Dutch oven, sear beef bones until all sides are browned, about 5-8 minutes. The Maillard reaction releases great flavours in beef.
加入切大块的洋葱、胡萝卜、西芹，以及大蒜、小米辣、黑胡椒粒和花椒粒翻炒1-2分钟炒香蔬菜。这些蔬菜通过长时间的炖煮会让汤汁和肉带有蔬菜的清甜和清香。
Add chopped onion, carrot, celery, garlic, chili, and peppercorns. Sauté 1-2 minutes until fragrant.
加入料酒、郫县豆瓣酱、生抽、老抽、蚝油和冰糖，尽量拌匀，翻炒1-2分钟。
Add seasoning ingredients - cooking wine, Pixian bean paste, soy sauce, oyster sauce, rock sugar, stir fry 1-2 minutes.
倒入漫过所有食材的热水，煮开后转小火炖盖盖子一个半小时到两小时
Pour in hot water, submerging all the ingredients, bring to a boil then switch to low heat, simmer 1.5 to 2 hours.
牛肉炖到你喜欢的口感，打开锅盖转大火收汁，到汤汁略微浓稠，不用完全收干（记得要尝尝味道确保汤汁味道不过咸）
When the beef is cooked till your liking, switch to high heat to reduce the sauce until slightly thickened. Remember to taste the sauce so it's not overly salted.
炖肉的蔬菜都可以不要。牛骨装盘，淋上汤汁，撒点小葱碎点缀，开吃！
Discard aromatic vegetables. Transfer beef bones to a plate, pour sauce over beef bones, sprinkle chopped spring onion if desired. Serve immediately.
炖肉的时候已经被香到口水直流。刚出锅的骨头还是直接上手啃最爽~咬下一口，牛肉的肉汁混杂辣、麻、咸香的风味在舌尖跳舞，肉质嫩滑肥美，恨不得干两碗饭……
其实除了麻辣重口的版本，牛骨就算是不加太多调味料清炖也能非常美味，各有各的魅力！
戳这里了解一下我最喜欢的炖牛骨清汤方法~
饭 扫 光
Ins uiq_qiu
微博 张-柴-秋
www.qiuqiufood.com
