用鑄鐵鍋來製作燉菜，因為鍋具本身導熱快又保溫，很適合拿來燉煮像牛肉這種不易爛又很容易煮柴掉的肉品。
這咖 20 吋的 LC 白色櫻花鍋是我這次到釜山撿到的特價品，東西買回來就是要使用，也真正見識到威力。今天冰箱就利用這個鍋子，來做這道一般鍋燉煮比較常失敗的燉牛肉。
🇺🇸 Read in English
Cast iron pots are perfect for making stews because they conduct heat quickly and retain it extremely well. This makes them ideal for stewing meats like beef, which can easily become tough and dry in regular pots.
I bought this 20-inch white cherry blossom Le Creuset pot on sale during my trip to Busan. Things are meant to be used, and I finally witnessed its true power. Today, I'll use this pot to make a classic beef stew that often fails in standard pots.
準備材料 (Ingredients)
🛒 主要食材
- 牛肋條 (Beef Ribs)： 500g
- 中型牛番茄 (Medium Tomatoes)： 3 顆
- 洋蔥 (Onion)： 1 顆
- 蒜末 (Minced Garlic)： 1 大匙
- 月桂葉 (Bay Leaf)： 1 大片
🧂 調味料
- 醬油 (Soy Sauce)： 50 c.c.
- 米酒 (Rice Wine)： 50 c.c.
- 冰糖 (Rock Sugar)： 2 小匙
- 鹽 (Salt)： 少許
作法步驟 (Instructions)
-
番茄去皮切丁：將番茄屁股劃十字，下滾水煮 30 秒後沖冷水去皮。接著將番茄切成適當大小的番茄丁備用。
(Score the bottom of the tomatoes with a cross, boil in hot water for 30 seconds, then plunge into cold water to peel. Dice the peeled tomatoes into chunks.)
-
乾煎牛肋條：鑄鐵鍋預熱加入少許油，然後將切好的牛肋條下鍋乾煎。煎到表面變色、血水不再滲出後，先取出備用。
(Preheat the cast iron pot with a little oil, and sear the beef ribs until the surface is browned and no more blood seeps out. Remove and set aside.)
-
爆香與炒料：利用鍋內餘油爆香蒜末，然後將洋蔥下鍋翻炒。等到洋蔥稍微變半透明，將番茄下鍋續炒。
(Use the remaining oil to sauté the minced garlic and onion. Once the onion becomes translucent, add the diced tomatoes and continue to stir-fry.)
-
加肉調味：接著放入剛剛煎過的牛肋條，放入所有調味品拌勻。
(Return the seared beef ribs to the pot, add all the seasonings, and mix well.) -
加水燉煮：加水淹過食材後，轉大火將鍋內湯汁燒滾。
(Add enough water to cover the ingredients, and turn to high heat until the soup boils.) -
轉小火與利用餘溫悶煮：接著轉小火，蓋上蓋子續煮 30 分鐘，然後關火利用鑄鐵鍋餘溫再悶煮 30 分鐘左右即可。
(Turn to low heat, cover, and simmer for 30 minutes. Turn off the heat and let it sit for another 30 minutes to cook with the residual heat.)
成果與心得分享 (Conclusion)
成品因為調味關係可直接當湯品食用，如果要拿來配麵拌飯，可以自行利用醬油、鹽巴、雞粉等調味料調味至自己喜愛的口味。
煮好的牛肋條筋嫩肉Ｑ，用鑄鐵鍋來煮真的是省時省力又省瓦斯。雖然一個鍋子可能要價數千至上萬，但用過一次就真的回不去了呀~
🇺🇸 Read in English
The finished dish can be enjoyed directly as a soup due to its balanced seasoning. If you want to serve it over rice or noodles, you can adjust the flavor with a bit more soy sauce, salt, or chicken bouillon powder to your liking.
The stewed beef ribs are incredibly tender and chewy. Cooking with a cast iron pot truly saves time, effort, and gas. Even though a high-quality pot can be quite an investment, once you use it, you can never go back to regular pots!
追蹤更多美食與食譜資訊
以上食記純屬個人口味觀點分享，請各位朋友自行參考！
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