法式烩小牛腱 French Stewed Calf Tendon
邓昌峰
Deng Changfeng
首席厨师长 营口凯伦尊尚
Leader Chef Yingkou Karen Noble
西餐专业委员会秘书长，2001年从事餐饮工作至今，擅长中式烹饪料理、传统意大利菜、日本料理。
Leader secretary of Western-style Food Professional Committee, engaged in western food since 2001, skilled in Chinese, Italian and Japan dishes.
材料 小牛腱1个，干葱头10个，口蘑15个，番茄膏20克，迷迭香3克，香叶2片，红酒50毫升，盐、胡椒粉各少许，牛肉汤底适量。
制作方法
1 将小牛腱切块，用盐、胡椒粉、红酒腌制24小时。
2 锅中加油烧热，下入干葱头炒出香味且略微上色，再加入口蘑炒香。
3 加入番茄膏炒2分钟，再加入牛肉汤底。
4 用锡纸覆盖住锅口，放入烤箱，用180℃烤制2小时。
5 装盘前收浓汤汁即可。
Ingredients
Calf tendon 1pc
Dried onion 10pcs
Calocybe gambosa 15pcs
Tomato paste 20g
Rosemary 3g
Myrica 2pcs
Red wine 50ml
Salt A little
Pepper A little
Beef soup Appropriate
Procedures
1 Cut the calf tendon and pickle it by salt and pepper for 24 hours.
2 Heat the oil in the pot with the dried onion to sauté until being fragnant and colored, and then mix with calocybe gambosa.
3 Add the tomato paste for two minutes, and then add the beef soup.
4 Have the tin foil covering the pan in the oven with 180℃ to bake for two hours.
5 Collect dry soup before dishing up.