作法
- 牛肉擦乾。以利刀在表面戳出小切口，每口塞入一瓣蒜與一顆整粒丁香。這項「鑲香料」技法能在長時間燉煮中將香氣送入肉中。
- 咖哩粉、辣椒粉、黑胡椒與鹽混勻，全面塗抹於牛肉上，醃至少2小時，最好過夜。
- 厚底大鍋熱油，將牛肉各面共煎6分鐘至表面深褐，撈出。
- 原鍋下洋蔥、薑、香茅、咖哩葉、斑蘭與肉桂，炒4分鐘至洋蔥軟化。
- 牛肉回鍋，倒入羅望子、醋、深色醬油、棕櫚糖與足以淹過半塊牛肉的水，煮至微滾。
- 蓋鍋以最小火燉3.5小時，每30分鐘翻面一次。肉應軟到叉子可輕鬆插入；醬汁應收為光亮深褐濃醬。撈出牛肉靜置20分鐘。若醬汁過稀可開蓋再收10分鐘。逆紋切厚片，淋上過濾後的醬汁，搭配米飯與斯里蘭卡配菜上桌。
Common questions
Can 斯里蘭卡牛肉燉鍋（Beef Smore） be made ahead?
斯里蘭卡牛肉燉鍋（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 斯里蘭卡牛肉燉鍋（Beef Smore） spicy?
斯里蘭卡牛肉燉鍋（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 斯里蘭卡牛肉燉鍋（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 斯里蘭卡牛肉燉鍋（Beef Smore） to make at home?
斯里蘭卡牛肉燉鍋（Beef Smore） sits at intermediate difficulty — total time about 270 minutes. The ingredients are not unusual but the timing requires attention.
Can 斯里蘭卡牛肉燉鍋（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
Beef smore是荷蘭—錫蘭混血的料理——名字來自荷蘭語「smoorvlees」（悶煮的肉），由17世紀荷蘭殖民者帶入。斯里蘭卡式的改造加入羅望子、咖哩葉、斑蘭與棕櫚糖。這道菜是Burgher家族聖誕節與重要場合的招牌。鑲入丁香與大蒜的技法源自歐洲，但長時間燉於酸甜辣三味的香料湯中，則完全是斯里蘭卡風。Smore冷凍保存極佳，常於派對前數日做好備用。
