Tail Stew

I feel it's very cold this year even in Hong Kong.  Hong Kong apartments are not well equipped with heating devices, in fact we must buy electric heaters, which most of the time are not powerful enough.

Stew style dishes always warm you up.

Beef tails softens quite well after 2 1/2 hours of cooking.  Its' gelatin part  and the meat melts in my mouth.  It's always better to marinate beef a night before with some rock salts and herbs to concentrate the taste of the meat.

今年の冬は例年になく寒く、シチューをよく作るようになった。

シチューを美しく仕上げるためには、煮込み用と飾り用の野菜を分けるとよい。肉と一緒に煮込んだ野菜は最後にこしてソースにし、人参、マッシュルーム、ポテトは別鍋にてバターと若干の水分で蒸し煮にする。