川式黑椒牛仔骨

pan seared beef ribs with black pepper and sichuan pepper sauce 川式黑椒牛仔骨

ingredients:     原料

450gm beef ribs(pre cut)          450G牛仔骨

1/2 cup olive oil                      1/2杯橄榄油

1 garlic clove(finely chopped)          1个蒜切成碎

3 shallot(finely chopped)              3根葱切碎

1/2 teaspoons whole black peppercorns             1/2茶匙黑胡椒粒

100gm butter                        100G黄油

brown sauce or thick beef stock                   烧汁或者是熬浓的牛肉汤

red wine(house pour)                              红酒

1kg mixed fresh mushroom from the market          各种新鲜蘑菇

salt and black pepeer for taste               盐,胡椒用于调味

method:           作法

trimmed the beef ribs of extra fat,heat a pan over medium heat,add 2 spoon oil.

修剪牛仔骨多余的肥肉,中火烧热锅,加入2勺油

season lightly the ribs with salt and pepeer.

用盐,胡椒对牛仔骨码味

seared the ribs in the pan over a high fire to achieved the browning crisp if each ribs.

大火煎牛仔骨直到每个牛仔骨都煎上色

removed the ribs,and place on the side to dip off the extra fat

移出牛仔骨并除去多余的肥肉.

add in the chopped shallots and garlic and lightly tossed it over for 2 mins

加入葱,蒜炒两分钟

crushed the black pepper and add into the pan sauteed the mixture till fragrant of the herbs and spices are gathered in the pan

压碎黑胡椒并加入锅中煎出香味

pour in 1-2cup of wine and do a total reduction before adding the brown stock tl prepare the sauce

倒入红酒,加入烧汁

at the same time place the cooked crisp ribs into the sauce,lower the fire.

同时将做好的牛仔骨加入酱汁中,开小火

removed the ribs in 10-15 mins and place it on the plate.

10-15分钟后移出放在盘里

simmer till consistency is achieved, season to taste with both salt and pepper.

慢慢炖到稠度合适,盐,胡椒调味.

whisked in the butter in to the sauce before servingit over the ribs.

加入黄油,浇在牛仔骨上

granish with the green sichuan pepeer.

用青辣椒装饰.