這款紅酒番茄牛尾非常美味，已經做了兩三次了。過程并不復雜，前期只要準備好原料，其他一切交給時間，山姆的澳洲牛尾品質很好，很勁道，適合長時間的燉煮，牛尾融入了紅酒了番茄的味道，酸酸甜甜，很有法式風味。適合佳節分享。
2-3人份
制作時長：2小時

用料

山姆澳洲牛尾

500克

紅酒

200ml

小型西紅柿

4-5個

洋蔥

1個

胡蘿卜

1個

櫻桃番茄罐頭

200克

生抽

2-3小勺

魚露（可省）

少量

大蒜

1個

八角

2個

3片

香菜

1小把

黑胡椒

適量

【山姆廚房】法式番茄燉牛尾的做法

1. 用的是山姆澳洲牛尾，提前取出自然解凍。（牛尾品質很好，很勁道，適合長時間的燉煮）

1. 準備好需要的食材，櫻桃番茄罐頭放半罐，約200克。紅酒可以挑自己喜歡的品種，隨意。

1. 番茄、胡蘿卜切滾刀塊，洋蔥切絲。牛尾解凍好清水清洗干凈。

1. 加熱鑄鐵鍋，加少量橄欖油，放入姜片炒香，加入牛尾翻炒。
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1. 可以淋入少許魚露和生抽，翻炒至表面出現焦褐色。（如果沒有鑄鐵鍋，可用普通鍋替代，燉煮時間增加30分鐘左右）

1. 加入蔬菜翻炒一會，加入番茄罐頭，加入紅酒和清水沒過蔬菜即可。燒開后調到小火。

1. 加入八角、蒜瓣等配料。料不可過多，湯汁應味道柔和。小火燉煮1.5小時。

1. 煮好后加入黑胡椒調味，撒上香菜碎即可。