零失敗•蘿蔔燜牛腩

本來沒有打算寫菜譜的，可是這幾天太冷，買牛腩回來簡簡單單煨了準備吃飯，誰知嘗一下綿軟細膩，入口即化，就趕緊寫下來了，所以全程無圖，大家將就著看😂😂

用料  

零失敗•蘿蔔燜牛腩的做法  

1. 牛腩洗乾淨，切大塊，然後放進沸水中汆水撈出瀝乾。
   Rinse the brisket well, cut into big pieces. Scald and drain.

2. 牛腩，薑片，八角，冰糖放進鍋中，加水至高處牛腩2個指節，蓋上鍋蓋大火煮沸轉中小火燜2.5小時。
   Put brisket, ginger, star anise and rock candy in pot, add water more than brisket a half, have it covered, high heat bring to boil, then reduce heat and simmer until the beef is tender(about 2.5 hours).

3. 加入兩大勺柱侯醬拌勻（我用的李錦記的柱侯醬，勺子是喝湯那種瓷勺），然後關火就這樣醃一個晚上,這是好吃的關鍵。
   Add 2 tablespoon chu hou paste, mix well, now we can turn off the heat, leave it for a whole night（it is the key for good taste).

4. 第二天早上把牛腩煮沸，白蘿蔔拿出來削皮，切滾刀塊放進牛腩中，中小火燜20分鐘就可以啦。出鍋撒蔥花～又軟又糯，牛腩汁拌飯簡直將寒意一掃而光！
   Tomorrow morning we heat the brisket boiling, put peeled and chopped white radish in, cook for 20 mins. Finish.
   Next add scallions, enjoy.