罗斯托

食材

服务 6

• 1.2 kg牛肉上部
• 400 g西红柿罐头
• 200 ml红酒
• 2 tbsp橄榄油
• 3 cloves大蒜(切片的)
• 1 tsp盐

步骤

1. 1

   把牛肉煎一下

   在一个重锅中加热橄榄油。用大火将牛肉各面煎至焦黄，大约8分钟。

   Drying the surface is as important as the heat of the pan — wet meat steams rather than browns.

2. 2

   添加酱汁

   加入大蒜、罐装西红柿、红酒和盐。搅拌并煮沸。

   Resist the urge to move the beef early; if it sticks, it is still browning. It will release when ready.

3. 3

   炖菜

   盖上锅盖，小火煮 1.5-2 小时，中间翻动牛肉，直至非常嫩。

4. 4

   减少并服务

   取出牛肉，切片，并根据需要短暂减少酱汁。与硬皮面包一起食用。

5. 5

   Add tomatoes and return beef

   Pour in the canned tomatoes, crushing them roughly with your hand or a spoon. Return the beef to the pot and nestle it into the sauce — it should be partially submerged. The liquid level should reach about halfway up the beef.

   If you have a bay leaf, a sprig of thyme, or a small piece of dried orange peel, add it now.

6. 6

   Braise low and slow

   Bring to a very gentle simmer, then put the lid on and reduce heat to the lowest setting. Cook for 90 minutes, turning the beef over at the 45-minute mark. The liquid should barely tremble — vigorous boiling will toughen the meat. After 90 minutes, test with a fork: it should meet almost no resistance.

   If your hob runs hot, use a heat diffuser or place the covered pot in a 150°C oven instead.

7. 7

   Rest and slice

   Transfer the beef to a board and cover loosely with foil. Rest for 10 minutes. Meanwhile, taste the sauce and simmer uncovered for 5–8 minutes to concentrate it if it seems thin. Remove any herb sprigs.

8. 8

   Serve

   Slice the rosto into thick rounds or, if very tender, pull it apart into large chunks. Arrange on a warm serving dish and spoon the glossy sauce generously over the top. Serve immediately with crusty bread and a simple green salad.

变化

• •

  添加土豆和胡萝卜，一锅饭。

• •

  使用白葡萄酒来制作清淡的酱汁。

• •

  素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。

• •

  更辣：在芳香剂中添加切碎的新鲜辣椒或一茶匙压碎的阿勒颇/乌尔法胡椒，以获得温暖、分层的热量，而不是单一的强烈刺激。

存储

冷藏最多3天；酱汁一夜之间就改善了。

常见问题解答