Braised Beef Rib Fingers in Red Wine (Serves 2 to 3) 香草紅酒牛肋條(2至3位份

To PDFIngredients500 g Beef rib fingers, 1 onion, 1 carrot, 2 celery stalks, 250 ml red wine, 1 tbsp dried mixed herbs, 2 tbsp tomato paste, 2 tbsp raw brown sugar

Seasoning : 1 tbsp OK sauce, salt and pepper to taste


調味料 : OK汁1湯匙,幼鹽、黑椒碎適量

Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Others

Food by region: Western

Occasion & festival: Everyday Meal

Type of Dish: Miscellaneous

Recipe by


Type of ingredient


Meat: Beef


Preparation1) Blanch beef in boiling water. Rinse in cold water. Drain well.

2) Cut the onion into wedges. Peel the carrot and cut it into bite-size pieces. Remove tough veins from the celery and cut it into bite-size pieces. Preheat a cast iron pot on a stove with 1 tbsp of oil, put the onion, celery and carrot into the pot and fry them over medium heat until fragrant.

3) Add the beef, herbs and tomato paste. Stir to mix well. Pour in red wine and sugar. Cover with the lid and bring to the boil.

4) Transfer the whole pot into Miele puresteam and steam at 90°C for 3 to 5 hours until the beef is tender. Stir in the seasoning and serve.

1) 牛肋條以沸水略燙,過冷河後瀝乾待用。

2) 洋蔥切塊,甘筍去皮切塊,西芹撕去粗筋切塊。預熱鑄鐵鍋,以1湯匙食油以中火將所有已切塊之蔬菜炒香。

3) 將牛肋條、香草碎及茄膏一同加入鍋內炒勻,注入紅酒及原蔗糖加蓋煮至沸騰。

4) 整鍋放進Miele蒸爐以90oC蒸3至5小時待肉稔軟即可加入調味料拌勻享用。

Tips1. Frying the vegetables until fragrant before adding beef heightens the aroma of the mirepoix.

2. Miele puresteam boasts precise temperature control. Braising meat at 90°C slightly below boiling point makes sure the meat slow-cooked till tender and succulent without breaking down into bits. Also, it comes with a timer that enables pre-set cooking time and auto switch-off function. You don’t have to keep an eye on a flame and can enjoy worry-free cooking.

1. 先將蔬菜以鑄鐵鍋炒香再加入牛肋條一同炆煮可增加香味。

2. Miele蒸爐精粹在於精確的溫度調節,以90oC低溫慢煮可保持肉塊外型飽滿、稔滑入味,亦備有計時器預設烹調時間及自動關機功能,無須擔心睇火。