有一日未諗到夜晚煮咩，去大昌見到急凍牛肋條，就簡單煮紅酒燴牛肋配意粉。三點幾完飛水解凍，煮完用真空煲燜，啱啱夠鐘接放學。臨食前煲一煲，再用焗爐焗個牛油椰菜，攪掂，大細食得好開心！
材料：
無骨牛肋條 1磅
紅蘿蔔 1 至 2條
番茄1個
洋葱半個
茄膏2湯匙
紅酒200ml
冰糖1粒
原粒蒜頭/乾葱各1粒
月桂葉2片
麪粉3湯匙
牛肉/雞湯/水適量
黑椒粒少許
做法：
1.牛肋條加黑椒粉和麪粉拌勻。
2.燒熱油，下牛肋條煎至每面金黃，加紅酒拌勻，連汁盛起，備用。
3.另燒熱鑊下油，爆香蒜頭及乾葱，落茄膏和洋葱炒香，加熱水，煮滾後放紅蘿蔔、牛肋條連汁、黑椒粒、冰糖、蕃茄蓋上蓋，煮滾後入真空煲燜兩小時。
4. 食前再煲滾，調味，加芡汁煮汁至稠，即可。
Ingredients:
1 pound beef rib fingers
1-2 carrots
1 tomato
half onion
2 Tbsp tomato paste
half onion
2 Tbsp tomato paste
200ml Red wineEggplant cream 2 tablespoons
1 piece of rock sugar
1 grain garlic / dry onions each
2 pieces of Bay leaves
3 Tbsp plain flour
some Beef / chicken stock / water
some black pepper
Method:
1 piece of rock sugar
1 grain garlic / dry onions each
2 pieces of Bay leaves
3 Tbsp plain flour
some Beef / chicken stock / water
some black pepper
Method:
1. Put black pepper and plain flour on beef ribs finger and mix well.
2. Heat the oil, fry the beef ribs finger for each side until golden. Add red wine and mix well, Put them into a bowl with the sauce and set aside.
3. Heat the oil using another pan, stir fry the garlic and dried onions. Add tomato paste and onion and stir fry. Add hot water until boiled. Then add red carrots, beef ribs with sauce, black pepper, rock sugar and tomato and cover with the lid,.Cook for a while and put all into the vacuum pot and simmer for two hours.
4. Boil again before eating. Add seasoning and thicken the sauce with cornstarch. Serve.
2. Heat the oil, fry the beef ribs finger for each side until golden. Add red wine and mix well, Put them into a bowl with the sauce and set aside.
3. Heat the oil using another pan, stir fry the garlic and dried onions. Add tomato paste and onion and stir fry. Add hot water until boiled. Then add red carrots, beef ribs with sauce, black pepper, rock sugar and tomato and cover with the lid,.Cook for a while and put all into the vacuum pot and simmer for two hours.
4. Boil again before eating. Add seasoning and thicken the sauce with cornstarch. Serve.
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