今天和大家分享一下营养又美味的——红烩牛尾的做法供您参考。制作这道美食我使用到了美极鲜味汁，成品菜肴色泽艳丽，咸鲜微甜，营养丰富，老少皆宜。是一道佐酒下饭的好菜。喜欢的小伙伴要去试一下呀！即可以配米饭，也可以配面包和意面，真的是YYDS!

By 天蝎座小菜姬

用料

• 牛尾（6人份） 1根
• 番茄 2个
• 番茄酱 2袋
• 红酒 150ml
• 土豆 2个
• 胡萝卜 1根
• 洋葱 1个
• 芹菜 1根
• 黑胡椒碎 2克
• 黄油 8克
• 盐 5克
• 番茄沙司 1勺

做法步骤

1、牛尾冷水浸泡两小时以上，用水洗净备用

2、起锅加入一块黄油

3、黄油融化下入牛尾煎制

4、撒上黑胡椒和盐，

5、将尾牛尾的每一个面都煎到

6、将煎好的牛尾放入高压锅内

7、加入热水高压压至50分钟

8、压好的牛尾备用

9、芹菜洋葱洗净切小块备用

10、西红柿，胡萝卜，土豆洗净切小块备用

11、刚才煎制牛尾的锅不用洗，加入洋葱，芹菜煸炒

12、加入西红柿，土豆，胡萝卜块煸炒

13、加入番茄酱煸炒

14、加入美极鲜味汁煸炒

15、加入番茄沙司煸炒

16、加入牛尾

17、再加入炖牛尾的原汤

18、加入红酒，大火烧开转小火炖30分钟

19、待土豆，胡萝卜软烂后加入盐调味关火即可

20、最后上个成品图，红会牛尾完成。感谢收看！

小贴士

1.我这里使用了高压锅，缩短了烹制时间，如果您不喜欢，可以在煎制牛尾后将牛尾取出用剩余的油脂，炒制配菜加入调料后，再将牛尾放入炖煮两个半小时。直至牛尾软烂脱骨。\n2.为了汤色香浓红润，我这里使用到了西红柿块，番茄酱和番茄沙司，如果您觉得口感较酸的话，可以加入一些白糖调味，因为家人不能吃糖，我这里就没有放。\n3.煎制牛尾后，如果家里有培根的话，可将培根切成小块，再用余油煎制一下培根再炒配菜，牛尾连同培根一块炖煮这样可使味道更香浓。\n4.在炒制配菜时可以加入些蒜末，增加味道。

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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