世上最好吃的红酒炖牛肉在哪里？
当然是这道菜的故乡，法国的勃艮第。
作为米其林三星厨师的雷蒙德来自法国这个充满浪漫和美食气息的地方，同时法国也是习惯以红酒入菜的烹调习惯的国家。而勃艮第的美食更是被视作法国烹饪的心脏。
除了享誉世界的葡萄酒外，
另一个会让世人联想到勃艮第的名词，
就是：红酒炖牛肉（Boeuf Bourguignon）
这道菜是雷蒙德的经典配方。
| 雷蒙德布兰科的红酒炖牛肉 |
Raymond Blanc's braised beef in red wine
想做红酒炖牛肉，首先你要有一瓶红酒。当然，地道做法就要用勃艮第产的葡萄酒。在勃艮第，有400多种不同类型的土壤，最好的勃艮第红酒来自特级园区，尤其是阳面坡顶的葡萄，阳光和土壤会带给酒丰富的口感与风味。
分量 4人份
░ 原 料 ░
1公斤牛脸颊肉，去掉筋膜。
░ 腌 料 ░
750ml 勃垦地红酒, 煮开之后浓缩至500ml；
1个胡萝卜去皮切成1cm厚的片；
1棵西芹去筋后切成1cm厚的片；
20棵小干葱去皮；6棵蒜去皮；
1 茶匙黑胡椒碎；1 束法国鲜调味料（bouquet garni ）；
(一点意大利香菜, 3片香叶, 3只百里香, 用麻绳系紧)
░ 炖 料 ░
1汤匙面粉；50g鸭油
░ 出 菜 配 菜 ░
15g 无盐黄油；400g 口蘑，清理干净；
1/4黄柠檬汁；10g 意香碎
░ 制 作 工 艺 ░
①Halve the ox cheeks along the grain, then cut across into 3cm-thick slices. Combine the warm wine with the other marinade ingredients in a large bowl and add the ox cheeks. Stir, cover with cling film and leave to marinate in the fridge for 24 hours, turning the meat after 12 hours.
将牛脸肉切成3cm的条，将牛肉放在红酒中，再放入其余的腌料，搅拌均匀之后放入冰箱冷藏24小时，12小时翻一面；
②Tip the contents of the bowl into a colander set over a large bowl to drain; reserve the marinade. Separate the meat from the vegetables and herbs and pat dry with kitchen paper; save the vegetables and herbs.
将腌制好的牛肉取出，过滤，之后将腌制所使用的的蔬菜保存备用；
③While the meat is draining, preheat the oven to 200C/ gas mark 6. Sprinkle the flour on a baking tray and toast in the oven for eight to 10 minutes. Set aside. Lower the oven setting to 100C/gas mark ¼.
在过滤肉汁的同时，将烤箱预热200度，将烤盘上撒上面粉，放入烤箱烤制10分钟，取出备用。同时把烤箱温度调至100度；
④Heat the duck fat in a cast-iron or heavy-based casserole over a high heat. Season the meat with four pinches of salt and colour in the hot fat, in batches as necessary, for four to five minutes on each side. Use a splatter guard – the heat must be high to brown the meat and the fat will spit. If the heat is too low, the juices will leak out and the meat will stew rather than brown. With a slotted spoon, transfer the meat to a plate and set aside.
开大火将鸭油在厚底锅中融化，将牛肉放入锅中，用盐调味，每一面煎制4,5分钟，这时候火力必须大，如果不大，肉汁将流出肉会变老，肉煎好取出备用；
⑤Add the drained vegetables and herbs to the casserole. Lower the heat to medium-high and cook for five to seven minutes, until lightly coloured. Add the toasted flour and stir for a few seconds. Little by little, add the strained marinade, whisking constantly to incorporate. The starch in the flour will swell and thicken the sauce. Add 200ml water and bring to the boil: skim off any impurities. The sauce should be smooth and barely thick enough to coat the back of a spoon.
将腌制牛肉的香菜及蔬菜放入锅中，炒制变色，加入烤好的面粉，加入腌肉的红酒料汁。再将煎好的牛肉放入，之后加入200ml的水，汁应该是浓稠的；
⑥Return the meat to the casserole. Put the lid on and cook in the oven for three hours. Having the oven at 100C will give you a temperature of 75C-80C inside the pot – the perfect temperature for slow cooking.
将厚底锅放入烤箱，100度的温度能给锅内带来75-80度，将牛肉低温慢煮3个小时；
⑦Meanwhile, heat the butter in a large, non-stick frying pan over a high heat, add the mushrooms and sauté for five minutes. Add the lemon juice and season to taste. Add the mushrooms to the braise; season if required. Sprinkle with parsley and serve.
这时再另取一锅，用黄油将口蘑炒好，待牛肉出锅，将牛肉放在盘中，撒上黄油炒蘑菇，撒上意香碎即可。
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