COOK - 紅酒炆牛頰肉 Beef Cheek Ragout

話說會做這個菜式完全是因為一個新玩具 - Vermicular琺瑯鑄鐵鍋！
紅酒炆牛頰肉是需要先做searing煎香，後慢火炆的程序，所以是試鍋的好菜式 (藉口。。)！
Vermicular琺瑯鑄鐵鍋用後報告請按這裡

中國人在最後勾茨汁時多數會下豆粉水，我覺得用在西餐上怪怪的。西餐煮食中令汁變得濃稠的方法有點不同，是用牛油搓入麵粉中，那便不會有結粒的情況出現，而且更香更美味。

牛頰肉煮好後輕輕一割便會一絲一絲的散開，筋肉相連，煮好的汁用來配闊身意粉，特別掛汁，好味到黐線，講真！

紅酒炆牛頰肉 (Vermicular 22cm)
(2-4人份)

牛頰肉  2塊(~500g)
蒜頭  4-5瓣 (拍散)
洋蔥 1/2個 (切小塊)
新薯 9個 (切半)
小紅蘿蔔 120g
紅酒  250ml
水/牛肉湯  500ml
月桂葉  2塊
白里香  4-5枝(取葉)
意大利芫荽  2枝(取葉)
麵粉 2湯匙
牛油 10g (切小粒)
茄膏  1湯匙
海鹽  適量
鮮磨黑胡椒  適量

1. 牛頰肉解凍放回室溫。準備切好其他材料

2. 燒熱鑄鐵鍋下橄欖油，炒香蒜頭，洋蔥。下牛頰肉煎香兩邊。

3. 加入新薯和小紅蘿蔔，噴橄欖油。當鍋變得很熱時倒入紅酒，煮約3分鐘待酒精揮發。

4. 倒入水或牛肉湯，加入香草。煮滾時轉為小火，蓋上鍋蓋炆2.5-3小時，中途不要打開蓋。

5. 在一小容器中加入麵粉和切小粒的牛油，用手指的溫度將牛油搓入麵粉中，變成一粉糰狀。

6. 開蓋轉為中火，牛油粉糰分次放入牛頰肉中直至醬汁變得濃稠，加入茄膏，海鹽及鮮磨黑胡椒調味。可配飯或意粉，或單吃紅酒炆牛頰肉及配菜也可。

Beef Cheek Ragout (Vermicular 22cm)
(Serves 2-4)

2pcs Beef Cheek (~500g)
4-5 cloves Garlic (crushed)
1/2 Onion (Cut into small pieces)
9 New Potatoes (halved)
120g Baby Carrots
250ml Red Wine
500ml Water/Bouillon
2 Bay Leaves
4-5 sprigs of Thyme
2 sprigs of Italian Parsley
2 tbsp Flour
10g Butter (diced)
1 tbsp Tomato Paste
Sea Salt
Ground Pepper

1. Let the beef cheek return to room temperature
2. Heat a cast iron pot with olive oil, fry the garlic and onion until aromatic. Sear both sides of the beef cheek until golden. 
3. Add new potatoes and baby carrots, drizzle olive oil to coat the surface. When the pot become very hot, pour red wine and cook for around 3 minutes to let the alcohol evaporate. 
4. Add water or bouillon and herbs, bring to a boil. Then turn to low heat and cover, braise for 2.5-3 hours, do not open the lid while cooking. 
5. In a small container, add flour and the diced butter. Use fingers to knead the butter into the flour until it becomes a small dough. 
6. Open the lid and turn to medium heat, add the butter dough into the pot in a few batches until you get the nice and thick consistency you want. Season with tomato paste, salt and pepper. 
7. Can be served alone, with rice or with pasta. I served it with pappardelle and it was sooooo good that the sauce coated the surface of the pasta, and the beef cheek just break right off as soon as you fork it, so tender and so delicious!