紅酒炆牛肋條
材料
牛肋條 ⋯⋯⋯⋯⋯⋯ 1 磅（454 g）洋葱 ⋯⋯⋯⋯⋯⋯⋯ 1 粒
甘筍 ⋯⋯⋯⋯⋯⋯⋯ 1 條
番茄 ⋯⋯⋯⋯⋯⋯⋯ 1 粒
紅酒 ⋯⋯⋯⋯⋯⋯⋯ 400 ml
香葉（月桂葉） ⋯⋯ 2-3 片
肉桂條 ⋯⋯⋯⋯⋯⋯ 1 條
八角 ⋯⋯⋯⋯⋯⋯⋯ 2 粒
丁香 ⋯⋯⋯⋯⋯⋯⋯ 3 粒
高湯 ⋯⋯⋯⋯⋯⋯⋯ 500 ml
鹽 ⋯⋯⋯⋯⋯⋯⋯⋯ 1/2 茶匙
糖 ⋯⋯⋯⋯⋯⋯⋯⋯ 1 茶匙
牛油 ⋯⋯⋯⋯⋯⋯⋯ 2 湯匙
麵粉 ⋯⋯⋯⋯⋯⋯⋯ 2 湯匙
做法
1. 牛肋條洗淨，用廚房紙或毛巾吸乾水份，然後切粒；2. 洋葱洗淨去皮切塊，甘筍、番茄洗淨切塊；
3. 中火熱油，把牛肋粒煎香；
4. 煎香牛肉後加入洋葱、甘筍、香葉、八角、丁香、肉桂略炒，並倒入紅酒一起煮；
5. 煮至紅酒蒸發一半後，放入番茄，倒入高湯剛蓋過材料便可，加鹽、糖調味；
6. 加蓋小火炆煮1.5小時，或者放入烤箱150℃烤1.5小時（請確定你的鍋蓋材料可以放入烤箱，沒有塑膠）；
7. 炆煮好後，取平底鑊中小火把牛油煮至金啡色，熄火，加入麵粉快速攪勻；
8. 再用中小火將麵糊煮至淺啡色，關火，加一點牛肋條汁攪勻，攪勻後加入炆煮好的牛肋條，繼續煮至收汁便完成了～
Braised Beef Rib Finger with Red Wine
Ingredients
Beef ribs 1 pound (454 g)Onion 1 pc
Carrot 1 pc
Tomato 1 pc
Red wine 400 ml
Bay leaf 2-3 pc
Cinnamon 1 pc
Star anise 1 pc
Clove 3 pc
Stock 500 ml
Salt 1/2 tsp
Sugar 1 tsp
Butter 2 tbsp
Flour 2 tbsp
Method
1. Rinse the rib finger, use kitchen paper to dry the moist .
2. Rinse the onion, carrot and tomato, cut in thumb size.
3. Heat up a pot by medium heat, seared the rib.
4. When the rib get golden brown on each side, put onion carrot, bay leaf, star anise, clove and cinnamon to sauté for around 10 sec, add red wine.
5. Reduce the red wine to half, add tomato, add stock ( just enough to cove the meat ), add salt, pepper and sugar for seasoning.
6. Cover with lid to cook for 1.5 hr by low heat. Or put in oven to braise for 1.5hr by 150℃. (Make sure there no any plastic on your pot or lid.)
7. When the rib is become tender, make a brown roux. Get a pan turn to medium low heat, add butter, cook until lightly brown. Turn off the heat, add flour, mix it well quickly.
8. Turn on the heat again to cook the roux become brown color. Then off the heat again, add some jus from braise rib, make it smooth. put the roux into the braise rib, reduce the sauce become right thick. Done~
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