滷牛肉粉絲
新做的滷牛肉粉絲。這次終於買對肉了，之前在破鐵做過一次，買到一個超硬橡皮筋牛肉，從此「法國買牛肉要買那一塊才不會越燉越硬？」成為一個謎。最近謎底終於揭曉，發現買腿肉不錯唷！
作法如下，可是純屬個人亂做，既無份量也不知有沒有哪裡不合邏輯嚕： 材料：煮得爛牛肉一塊、薑切片、蔥切段、蕃茄兩個切瓣、紅羅蔔與菜頭（這在法國要用黑羅蔔）切塊、蕃茄醬、醬油、糖、滷包一、油少許 開始煮： 1、牛肉切塊川燙後洗淨 2、起油鍋先炒薑片再爆蔥，之後把川燙過的牛肉也倒下去炒一炒 3、把以上那鍋東西倒到大燉鍋裡，加入紅羅蔔與菜頭、加水、加醬油、加少許蕃茄醬（才不會烏七媽黑與重鹹）、蕃茄、冰糖、滷包，依醬油鹹度考慮加鹽。煮到味道對了肉也爛了就對囉。 可以撈一些起來在小鍋子勾芡，就可以做成燴飯。或者加粉絲變照片中那樣。
PS 我買的肉那塊叫jarret，它煮了不會變硬，但其實口感也不是台灣的牛腩那樣。不過這是我某次在法國人家吃到燉了沒變硬的肉詢問的結果。另外醬油還是選一下，亞洲超市的大罐龜甲萬是不變的選擇。
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