西班牙牛肉汤怎么做_美食特产问答

观点1：一般是牛里脊肉切丁，西芹丁、胡萝卜丁、番茄丁、洋葱丁用黄油煸炒，放入汤汁、牛肉，煮到原料烂，放入适量番茄酱，调味后勾芡即可。味道不要太好啊！; 观点2：很抱歉我的英文能力有限，只能用软件帮你翻译，如果不满意请自己尝试翻译一下。

成份
2 pounds beef shank, bone-in 2磅牛肉柄，骨中
1 medium-sized white onion, small dice, plus 1 cup chopped onion, for garnish一中型白洋葱，小骰子，加1杯切碎的洋葱，为配菜
1 tablespoon salt 1汤匙盐
1 tablespoon pepper一汤匙辣椒
12 ounces beef stock 12盎司牛肉股票
12 ounces stewed tomatoes 12盎司西红柿炖
4 ears corn 4耳玉米
4 baking potatoes, like russets, unpeeled 4烤土豆，像拉塞茨削皮，
2 chayote, zucchini may be substituted 2佛手瓜，西葫芦，可取代
6 carrots, peeled 6胡萝卜，去皮
1/4 cup chopped cilantro, plus more, for garnish 1 / 4杯切碎的香菜，加上更多，配菜
Water, to cover水，以涵盖
1 head cabbage 1头甘蓝
1 lime or lemon, cut into wedges 1石灰或柠檬，切到楔子
Corn tortillas, for garnish玉米饼，为配菜
Sliced jalapenos, for garnish切片胡椒，为配菜
Directions方向
Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish.斩到小腿大块牛肉，保持一些附加到骨头，因为骨髓是该菜的重要因素。 Saute the beef chunks with the chopped onions, salt, and pepper.爆香洋葱切碎同，咸牛肉块，和胡椒。 After beef is browned, add the beef stock and the stewed tomatoes.牛肉是黄色后，加入牛肉炖西红柿和股票。 Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is "spoon tender."把混合物煮沸，然后煨煮下方点约一小时，直到牛肉是“填鸭式招标。”

Wash the vegetables.洗蔬菜。 Cut each ear of corn and each potato into quarters.削减玉米穗和每季度每到马铃薯。 Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).相当于削减块的胡萝卜和佛手瓜（如西葫芦使用，保持片大，因为他们做饭快于佛手瓜）。 Add the vegetables to the soup.添加蔬菜汤。 Chop 1/4 cup of cilantro and add it to the mixture.印章1 / 4杯香菜，并将其添加到混合物。 Add water, to cover, the vegetables and bring the mixture to a boil.加水，以涵盖，蔬菜，并把混合物煮沸。

Reduce the heat to medium and simmer for 20 minutes.减少热量中，煮20分钟。 Cut the head of white cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.白切白菜到1 / 2头，然后进入三分之二，留下的只有楔白菜干成块的混合物白菜煮10分钟。

Serve, making sure each bowl has chunks of all the vegetables.服务，确保每碗拥有所有的蔬菜块。 Garnish with a squeeze of lemon or lime.以挤压配料柠檬或酸橙。 Serve with heated corn tortillas.服务与加热玉米粉圆饼。 Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste.卡尔多代水库是伴随着洋葱和香菜切碎双方可根据加入，品尝。 Also, chopped jalapenos may be added for the perfect hangover cure.此外，切碎胡椒还可以增加完美的醒酒治疗。

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.这个方案，该方案是由捐助者和客人谁可能不是专业的厨师提供的食谱，并没有经过测试的食品网络的厨房。 Therefore, the Food Network cannot attest to the accuracy of any of the recipes.因此，食物网络不能证明了任何准确的食谱。

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原文如下：

Ingredients
2 pounds beef shank, bone-in
1 medium-sized white onion, small dice, plus 1 cup chopped onion, for garnish
1 tablespoon salt
1 tablespoon pepper
12 ounces beef stock
12 ounces stewed tomatoes
4 ears corn
4 baking potatoes, like russets, unpeeled
2 chayote, zucchini may be substituted
6 carrots, peeled
1/4 cup chopped cilantro, plus more, for garnish
Water, to cover
1 head cabbage
1 lime or lemon, cut into wedges
Corn tortillas, for garnish
Sliced jalapenos, for garnish
Directions
Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is "spoon tender."

Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water, to cover, the vegetables and bring the mixture to a boil.

Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.

Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Serve with heated corn tortillas. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added for the perfect hangover cure.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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