食谱

烹饪

1. 预热烤箱至325华氏度. 结合味醂, 甜辣椒蒜酱, 水, 龙舌兰花蜜, 将红糖和姜放入汤锅中，用中火搅拌，直到糖溶解. Place beef ribs in stockpot; bring to a boil. Reduce heat; cover tightly. 继续在325华氏度的烤箱里煮1-3/4到2小时，或者直到牛肉像叉子一样软.
2. Remove beef; keep warm. 从烹调液体中撇去脂肪. Bring to a boil; reduce heat and cook 12 to 15 minutes or until sauce is reduced by half. 加入酸橙汁和酱油搅拌. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally.
3. 如果愿意，可以配上米饭和剩下的酱汁.
4. 用慢炖锅煮, 结合味醂, 甜辣椒蒜酱, 龙舌兰花蜜, 红糖和姜放入4-1/2至5-1/2夸脱慢炖锅中, 搅拌至糖溶解. 将牛排骨放入慢炖锅中. 高火煮4到6小时，低火煮8到10小时，或者直到牛肉变软. (烹饪时不需要搅拌.) Remove beef; keep warm. 从烹调液体中撇去脂肪. Transfer cooking liquid to a sauce pan and bring to a boil; reduce heat and cook 12 to 15 minutes or until sauce is reduced by half. 加入酸橙汁和酱油搅拌. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally. 如果愿意，可以配上米饭和剩下的酱汁.
   
5. 食谱可以在6夸脱的电压力锅中制作. 将牛排骨放入高压锅中. 加入半杯水. 合上并锁上高压锅盖. 用牛肉, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. 与此同时, 结合味醂, 辣椒蒜酱, 龙舌兰花蜜, 红糖, 姜, 将青柠汁和酱油放入大炖锅中. 炖20分钟. Use quick release to release pressure; carefully remove lid. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally. 如果愿意，可以配上米饭和剩下的酱汁. (这种食谱的变化是在高海拔的电压力锅中测试的. 在海拔低于3000英尺的地方烹饪可能需要稍微少一点的烹饪时间. 参考制造商的说明.)