紅酒燒汁伴烤牛肉《聖誕美食》Roast Beef with Red Wine Gravy 《Christmas Cooking 》

每年這個時候，朋友兩夫婦便開始派發聖誕禮物。然後两人出門旅行，待新年過了才回來。

Every year around this time, a friend of ours starts sending Christmas presents to their family and friends. And then she and her husband go away on holiday ( vacation ) until after the New Year.

去年我們去她家吃飯，今年便輪到他們回來。本來想烤一隻小型的走地銅色火雞，但誰知現
在下訂，也要聖誕前幾天才可領取。

We went to their house to have early Christmas dinner with them last year, so naturally it's our turn to have them back this time. I wanted to roast a small free range bronze turkey; but even if you order it now, you can only collect it on 22-24 December.

結果我做了烤牛肉代替，煮了紅酒燒汁；伴以烤馬玲蕃和蔬菜。

So I did a joint of roast beef instead, served with Yorkshire puddings, red wine gravy; roast potatoes and vegetables.

今次又是憑我可以依賴的肉温測量器來幫我斷定，效果完全是我們喜愛的生熟程度。烤出來
的肉裏面軟滑細嫩，外面甘香和充滿香草美味。

Once again with the help of my faithful meat thermometer, the result was exactly how we wanted it to be. The meat was soft and tender inside and with a well-seasoned lovely herby flavour on the outside.

想要把牛肉烤至中等熟度的話，當你把探測針剌進肉的中心部份，温度顯示是 63 - 66C 時，便可以從烤爐取出來了。把肉用大塊的錫紙輕蓋著，讓它靜置 30 分鐘後才切片上桌。

For medium-cooked beef, when you insert the meat thermometer into the center of the joint, when it reaches 63 - 66C you can take it out from the oven. Cover the meat loosely with a big piece of foil, and let it rest for 30 minutes before carving.

用磨利了的刀把牛肉盡量切薄，吃時才更能品嚐肉質細嫩的口感。

Try to slice the beef with a very sharp blade, and as thinly as possible to enjoy the tenderness of the meat.

紅酒燒汁伴烤牛肉《聖誕美食》

材料：

• 好質素的牛肉一截 1.5 kg - 2.5 kg。我買的這塊是外大腿肉 topside，但也可以用西冷 sirloin 或肋眼 rib eye. 烤前要先從冰箱取出來室温放置 30 分鐘。
• 中號洋葱 2 個、紅蘿蔔、西芹( 或防風草根 parsnip ) 各 2 條。
• 1 球蒜頭、1 小束迷迭香 Rosemary、百里香 Thyme、鼠尾草 Sage 或月桂葉 Bay。
• 橄欖油
• 鮮磨海鹽、黑椒適量。

Roast Beef with Red Wine Gravy 《Christmas Cooking 》

Ingredients:

• Good quality beef joint 1.5-2.5kg, I used topside beef here, you can use sirloin or rib eye. Take your beef out of the fridge 30 minutes before it goes in the oven.
• 2 medium onions, 2 carrots, 2 parsnips or celery.
• 1 bulb of garlic, a small bunch of Rosemary, Thyme, sage or bay
• Olive oil.
• Sea salt and freshly ground black pepper

1.  預熱烤爐至 220C / 425F / Gas 7。蔬菜切大塊、蒜頭拆粒連皮拍扁、香草全部置盤中；磨上

     黑椒、海鹽；下一湯匙橄欖油抹勻。

1.  Preheat oven to 220C / 425F / Gas 7. Pile all the roughly chopped vegetables, squashed unpeeled garlic 

     cloves in a baking tray, add salt,  pepper and olive oil, stir well.

2.  用 1- 2 湯匙的橄欖油、海鹽、黑椒末塗抹整塊牛肉，放在烤盤的蔬菜上。

2.  Drizzled the beef with oilve oil and seasoned well with salt and pepper. Place the beef on top of the 

     vegetables.

3.  不論你的牛肉重量是多少 kg ，首先將烤盤的牛肉和菜置預熱 220C 的烤箱內烤 30 分鐘。

    

4.  然後把温度降低至 180C / 350F/ Gas4。跟著計算每 500g 重的牛肉烤 25 分鐘。

     舉例：我的牛肉是 2.5 kg = 2500g = 125 分鐘

                 首先烤的 30 分鐘 + 後來的 125 分鐘 = 155 分鐘 = 2 小時 25 分鐘。

3.  Doesn't matter how big your joint is, first we place the tray of joint with the vegetables in the preheated 

     220C oven for 30 minutes. 

4.  Then reduced the temperature to 180C / 350F / Gas4, then cook for 25 minutes per 500g.

     eg.  My beef joint is 2.5kg = 2500g = 125 minutes

           The first 30 minutes + the following 125 minutes = 155 minutes = 2 hours 25 minutes.

5.  時間將到時用肉類溫度測量器剌進肉的最中部份。如果是 63 - 66 C 便是中熟程度，可以從

     烤爐取出了。想吃熟的話便繼續烤至 66 - 71 C。

6.  燒烤期間每 30 分鐘把牛肉反轉。可用烤盤上的油塗放均勻在牛肉上；如蔬菜烤得有點乾

     的話可加少許開水以防烤焦。

5.  When the roasting time is nearly ready, check the meat by inserting the meat thermometer into the center 

     of the joint, when the temperature reaches 63 - 65C, the beef is medium cooked and is ready to

     take it out from the oven. If you prefer it to be well done, you can carry on roasting it until it reaches 

     66 - 71C .

6.  During the cooking, turn the beef round every 30 minutes and baste the beef with the juice from the tray.

     If the tray of vegetables become too dry, add some water to stop them burning. 

      

為了不想篇覆太長的關係，我將於下一篇把紅酒燒汁和一些旁菜食譜寫上與大家分享。

To avoid this post becoming too long, I will share with you the recipes of the red wine gravy and some of the side dishes in the next post.