做法
- 牛肉擦干。用尖刀在表面切出小口,在每个口里塞入一瓣拍碎的蒜和一粒丁香。这种『嵌肉』法能让香料在长时间炖煮中渗入肉芯。
- 把咖喱粉、辣椒粉、黑胡椒和盐混合,均匀搽抹在牛肉表面。腌至少 2 小时,最好过夜。
- 厚底锅放入油,大火加热,锅要够宽以容纳整块牛肉。把牛肉每面煎 6 分钟左右,所有面都深棕上色后取出。
- 原锅下洋葱片、姜、香茅、咖喱叶、斑兰和肉桂条,翻炒 4 分钟至洋葱软化。
- 把牛肉放回锅。加入罗望子、醋、浓黑酱油、棕榈糖和足以淹到牛肉一半高度的水。煮至小开。
- 盖盖以最小火慢炖 3.5 小时,每 30 分钟翻一次牛肉。肉应当用叉子一插就开;汤汁会收成浓亮的深色酱汁。把牛肉取出静置 20 分钟。如果汤汁太稀,开盖再收 10 分钟。把牛肉横切成厚片,浇上过滤的酱汁。配米饭与各类斯里兰卡配菜上桌。
Common questions
Can 斯里兰卡焖牛肉(Beef Smore) be made ahead?
斯里兰卡焖牛肉(Beef Smore) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 240 minutes.
Is 斯里兰卡焖牛肉(Beef Smore) spicy?
斯里兰卡焖牛肉(Beef Smore) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 斯里兰卡焖牛肉(Beef Smore) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 斯里兰卡焖牛肉(Beef Smore) to make at home?
斯里兰卡焖牛肉(Beef Smore) sits at intermediate difficulty — total time about 270 minutes. The ingredients are not unusual but the timing requires attention.
Can 斯里兰卡焖牛肉(Beef Smore) be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
焖牛肉(beef smore)是斯里兰卡荷兰布尔格族的菜——名字来自荷兰语 smoorvlees(焖肉),由 17 世纪的荷兰殖民者带来。斯里兰卡版加入了罗望子、咖喱叶、斑兰、棕榈糖等本地材料。这道菜与圣诞节及布尔格家庭的重要日子紧密相连。嵌肉(把丁香与蒜瓣穿入肉中)的技法是欧洲来的,但在酸甜辣香料里慢炖几个小时则是彻底斯里兰卡的做法。它冷冻效果极佳,常常被提前几天做好用于宴会。
