五香燜牛腱

Ingredients：

1 frozen beef shank
1 white radish

五香料：

南薑 1塊
陳皮 1個
香葉 4片
桂皮 1段
花椒 半湯匙
八角 4粒
* 用魚袋包好紮緊

Five-spice ingredients：

1 galangal
1 whole dried tangerine peel
4 bay leaves
1 section cinnamon
1/2 tbsp Sichuan peppercorns
4 star aniseed

*put into a soup filter bag and tied up

調味料：

老抽 2湯匙
生抽 1湯匙
紹酒 1湯匙
片糖 半塊
鹽 3/4茶匙

Seasoning：

2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1/2 slab sugar
3/4 tsp salt

做法：

1. 急凍牛腱解凍，飛水，過冷河。
2. 白蘿蔔去皮，洗淨，直切後再橫切成八段。煲內燒滾水4杯，放入白蘿蔔煮10分鐘，盛起。

3. 瓦煲內放入五香料、調味及水6杯煮滾，下牛腱煲半小時，熄火，焗1小時。調大火再煲半小時，熄火，焗1小時，加入白蘿蔔煲15分鐘，拿掉五香料，取出牛腱切片，放入煲內煮熱即可。

Method :

1. Defrost the beef shank, blanch in boiling water and rinse in cold water.
2. Peel and rinse the white radish, cut lengthwise and then cut across into 8 sections. Put 4 cups of water into a pot, bring to the boil, put in the white radish and cook for 10 minutes. Dish up.

3. Put the five-spice ingredients, seasoning and 6 cups of water into a casserole, and bring to the boil. Add the beef shank, cook for half an hour, turn off the heat and then leave with a lid on for 1 hour. Turn to high heat, cook again for half an hour, turn off the heat and then leave with the lid on for 1 hour. Put in the white radish and cook for 15 minutes. Remove the five-spice ingredients, take out the beef shank, cut into slices and then return to the casserole and heat up. Serve.

食譜及圖片提供：圓方出版社