鴻運柱侯 牛尾煲
新正頭親朋戚友拜年到訪，不妨親自下廚，以拿手小菜款待客人。九龍酒店龍逸軒大廚蔡劍坤師傅今次教大家製作牛尾煲，特別以粵菜常用調味料柱侯醬燜製，色澤啡紅，賣相富新春氣息，加上肉味香濃、醬汁惹味，佐飯一流！
食材走油 不易煮爛
很多人怕牛尾的羶味，因此蔡師傅特別選用美國入口的急凍牛尾，取其件頭較大，肉質軟腍，羶味也較中國牛尾淡，不用汆水，直接「走油」略炸，炒香燜煮即可。蔡師傅建議，牛尾及配菜可先略炸，食材會較「實淨」挺身，經長時間烹調也不易煮爛，賣相更佳。很多家庭主婦認為「走油」不健康，其實秘訣在於油溫要夠高，炸出來的食物才會乾爽，如果油不夠熱，炸物就會「油淰淰」，只要謹記這個小秘訣，製作美味可口的廣東菜，絕非難事。
廣東菜一向重視食材的原味，也講究醬料的運用，以帶出富層次感的食味。在眾多粵菜醬汁中，蔡師傅很喜歡柱侯醬。這種濃味的醬料源於佛山，有着悠久歷史，原本是一種煮牛腩、牛雜的汁料，後來普及至全廣東，製作其他菜式。柱侯醬以大豆、麵粉、蒜蓉、生抽、八角等製成，跟濃味的肉類如牛、豬、鴨及鵝等，非常匹配。柱侯醬要用蒜頭爆香，才能突出其香氣，之後放牛尾炒勻，加上湯燜煮，醬汁濃味滲入牛尾肌理，分外惹味可口。
蔡劍坤
蔡劍坤師傅現為九龍酒店龍逸軒大廚，入行超過二十年，炮製粵菜最為拿手，也熱愛創新，不時想出獨特菜式，以滿足客人的要求。
柱侯牛尾煲 /Chu Hou Paste Oxtail Pot
| 材料 | Ingredients |
| 牛尾 600克 | Oxtail 600g |
| 薯仔 1個 | Potato 1 |
| 柱侯醬 50克 | Chu Hou paste 50g |
| 甘筍 1條 | Carrot 1 |
| 雞湯 4碗 | Chicken Soup 4 bowls |
| 蒜頭 1粒 | Garlic 1 |
| 生粉 適量 | Cornstarch some |
| 紹興酒 適量 | Shaoxing wine some |
| 醃料 | Seasonings |
| 豉油 適量 | Soy Sauce some |
| 糖 適量 | Sugar some |
| 鹽 適量 | Salt some |
1.將牛尾洗淨，切塊後加入醃料拌勻。
Wash the Oxtail, cut into pieces then season.
Wash the Oxtail, cut into pieces then season.
2.薯仔及甘筍洗淨後切塊，備用。
Rinse the potato and carrot, then cut into pieces and set aside.
Rinse the potato and carrot, then cut into pieces and set aside.
3.牛尾撲上生粉。
Coat the oxtail with cornstarch.
Coat the oxtail with cornstarch.
4.燒熱油鑊，將牛尾略炸，盛起。
Heat oil in wok, deep fry the oxtail for a moment and dish.
Heat oil in wok, deep fry the oxtail for a moment and dish.
5.之後將薯仔及甘筍快速略炸，撈起。
Then deep fry the potato and carrot quickly and dish.
Then deep fry the potato and carrot quickly and dish.
6.爆香蒜頭及柱侯醬，再加入牛尾炒香。
Saute the garlic and Chu Hou Paste, then saute the oxtail until aromatic.
Saute the garlic and Chu Hou Paste, then saute the oxtail until aromatic.
7.加入雞湯及紹興酒，約煮十分鐘。
Add in the chicken soup and shzoxing wine, cook for about 10 minutes.
Add in the chicken soup and shzoxing wine, cook for about 10 minutes.
8.將所有配料除了薯仔及甘筍外，倒入煲仔內。
Pour all the ingredients into the pot except the potato and carrot.
Pour all the ingredients into the pot except the potato and carrot.
9.冚蓋，以中火燜煮1.5小時。
Cover and stew for 1.5 hours over medium heat.
Cover and stew for 1.5 hours over medium heat.
10.放入薯仔及甘筍，煮十分鐘後，即可上桌。
Add in the potato and carrot, cook for 10 minutes, then serve.
Add in the potato and carrot, cook for 10 minutes, then serve.
小貼士Tips
牛尾、薯仔及甘筍經油炸後，可令質地及外形保持挺身，經長時間燜煮亦不易煮爛，但如想吃得更健康，可省卻這步驟。
After deep frying the ox tail, potato and carrot, the texture will be firmed and the shape can be kept during long hours cooking. But you can skip this process in order to achieve healthy diet.
After deep frying the ox tail, potato and carrot, the texture will be firmed and the shape can be kept during long hours cooking. But you can skip this process in order to achieve healthy diet.
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