慢煮牛仔骨 | 好似牛柳咁滑!! | - Sous Vide Beef Short Ribs with Anova | Tenderloin Texture!! |

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有無諗過牛仔骨好食做上菜？有冇試過牛仔骨做到medium rare但又滑到好似牛柳咁嘅質感? 今次我哋用慢煮嘅方法將牛仔骨提升去另一個境界 :)
原條牛仔骨可以向以下商店查詢：


Have you ever thought of bringing a beef short rib from such a cheap dish to a supreme stage? Tried beef short rib in medium rare but texture is as tender as a tenderloin? This time let's try to achieve this with sous vide :)
If you are interested in purchasing the short rib please click on the above link.

材料：
原條牛仔骨 1條
蒜頭 3粒
八角 1粒
月桂葉 4片
鹽 適量
黑胡椒粉 適量
黑胡椒粒 10粒
牛油 30克
牛肉清湯 250毫升
紅酒 250毫升
百里香 3條