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去年在Grace 學的烤牛肉

先把牛肉五花大綁

以免烤好的肉會變形就不好看了

把各式的蔬菜

切成小丁

先放進去烤

牛肉上抺上胡椒,塩巴

再把牛肉置於菜盤上

理想的熟成溫度

肉的中心點是46度

真喜歡這樣的料理
放進烤箱,沒有油煙
又可以完成好大一塊
這塊約有1公斤多

烤牛肉吃起來不油,也不乾
溼潤剛剛好

grace 有教用烤完的蔬菜熬成醬汁
在家吃就不想那麼麻煩了
灑些塩巴,搭配蒸煮些蔬菜
清爽又有滋味

粉紅色的肉片
夾在法國麵包或吐司裡
是外面吃不到的美味

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