黑醋炆羊 Balsamic lamb stew

做Beef stew, 建議用牛肋條, 牛展或大件的牛仔骨。相比牛腩部分少一㸃渣。 轉做lamb stew其實好好味。從前會吃英國威爾斯冰鮮羊腩排, 羊味夠, 嫩口而不酥。但價錢不便。可能少人買, 之後的都是急凍就不太好吃了。腩排, 最適合做咖喱, 啖啖肉。冬天是黑草羊的季節。老闆介紹腩排部分的繃紗腩。特別腍滑。

紅酒, 白酒, 砵酒, cider, 醋, 用來煮食, 得出一堆酸性物質。所以不用花費用一枝靚酒烹煮。飲得的便可。相對紅酒, 較喜歡用黑醋。一樣, 7年以上的黑醋直接食較好。用作炆餸, 3-5年已不錯了。


材料:
1. 羊腩切件 (lamb flaps or brisket pieces)
2. 甘筍 3條 (3 carrots)
3. 洋蔥 2個 (2 onions)
4. 紅菜頭 3個 (3 beetroot)
5. 薯仔 4個 (4 potatoes)
6. 香葉 3片 (3 pc bay leaf)
7. 蒜頭 2粒壓碎 (2 cloves of garlic, crushed)
8. 黑椒原粒 1湯匙另加一些黑椒碎 (1 tablespoon whole black peppercorn plus some ground black pepper)
9. 辣椒乾 1隻 (1 dried chili)
10. 原粒cumin seed 半湯匙 (1/2 tablespoon whole cumin seed)
11. Rosemary herbs 1湯匙 (1 tablespoon dried Rosemary herbs)
12. 黑醋 6湯匙 (6 tablespoons balsamic vinegar)
13. 喼汁 2湯匙 (2 tablespoons Worcestershire sauce)
14. Sweet paprika 1茶匙 (1 teaspoon sweet paprika)
15. Brandy 2湯匙 (2 tablespoons brandy)
16. 水或水加 200 ml 雞湯(water or 200ml chicken broth with water)

做法:

羊腩排出水, 冲洗至皮收縮。落油, 爆香黑椒粒, 乾辣椒, bay leaves。之後加入羊, 慢慢爆香。灑鹽和Brandy

Blanch lamb, rinse until skin contracted. Heat oil, stir fry dried chili, bay leaves and whole blackpepper. Bring the lamb pieces in, sprinkle with some salt and 2 tablespoon brandy

加入sweet paprika, rosemary和cumin seed, 繼續炒香
Add sweet paprika, rosemary herbs and cumin seed, stir fry until fragrant

放入洋蔥炒香

Then onion

放入其他疏菜(除薯仔), 落黑醋4湯匙, 喼汁 2湯匙, 鹽和黑椒碎。加水煲滾後轉細火炆腍(要蓋上), 約1小時

Add other vegetables (except potatoes), 4 tablespoons Balsamic vinegar, 2 tablespoons Worcestershire sauce, salt and pepper. Then water or broth to braise until the lamb is soft (cover), around 1 hour

當羊夠腍, 加入薯仔, 炆至薯仔開始腍, 開大火收汁, 試味後加多一些鹽, 熄火, 再加入2湯匙黑醋, 黑椒碎,少許rosemary。甚至幾滴辣椒仔

Bring potatoes in when the lamb is tender enough, braise further until potatoes are soft. Turn to high heat, season with extra salt. Off heat, add 2 more spoonful of balsamic vinegar, garnish with pepper and rosemary herbs. Drizzle with Tabasco if necessary

拌飯一流。隔日煮更入味。

Serve hot with rice. It is more tasty if cook a day before.

Tips:

1. 可以放入焗爐slow cook, 80-90度3-4小時。,

但部分蔬菜炒完要取出。在最後一小時再放回。羊會更腍。

2. 黑醋份量除個人喜歡。個别黑醋較酸, 個別較醇較厚。加入黑醋煮一陣試味再加入自己的份量。但烹煮過的黑醋不夠刺喉感。所以熄火後再加多一㸃可提升效果。

Tips:

1. For more tender texture, the lamb stew can be braised in the oven at 80-90 degrees Celsius for 3-4hours. Reserve half vegetables to cook at last hour.

2. The amount of balsamic vinegar can be increased according to own’s preference. Add extra after taste during cooking. Season with somemore vinegar after heat off can be enhanced the flavor.