Taiwanese Beef | 富貴牛腩│牛バラのトマト煮込み

Instructions

1. In a large stir-fry pan, preheat with vegetable oil in high heat. Stir in ginger/garlic cloves/sliced scallions/dried chilli until you smell the aroma. Add the meat and over high heat cook the meat so the surface is brown (to conceal the meat juice for slow cooking).
2. In a pressure cooker, cover the meat with rice wine and cook in medium heat for about 20 minutes.
3. Transfer the meat into a deep pot for slow cooking. Add the diced onions, carrots, tomatoes and seasonings (chilli bean sauce, sugar, soy sauce). Simmer for about 60 ~ 120 minutes until the meat is tender.
4. Turn the heat off and let it rest for about half a day so the seasonings will soak well into the meat before serving.
5. Served with rice or noodles, garnished with green onions.
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7. 中華鍋に油をいれ、ねぎ/鷹の爪/生姜/ニンニクをいれて香りを出します。
8. 肉を入れ、肉汁を閉じ込める為に両面を高温で表面が茶色のなるまで焼いていきます。
9. 圧力鍋で肉がかぶるほどのお酒をいれ、約20分間中火で煮ます。
10. 煮込用の鍋に肉を移します。さいの目に切ったタマネギ、ニンジン、トマト、調味料（唐辛子豆醤油、砂糖、醤油）を追加します。肉が柔らかくなるまで、約60〜120分間煮ていきます。
11. 肉が柔らかくなったら火を一端止め、半日以上味をしみこませます。
12. 食べる寸前に温めて、ネギをそえてご飯や麺類をそえて食べます。

• Course : Dinner | 夕食
• Recipe Type : Meat|肉Side Dish｜お惣菜（おかず）
• Ingredient : Beef | ビーフ