每次家里來客人，或者逢年過節(jié)想犒勞一下自己，我總喜歡鹵上一鍋香噴噴的牛肉。看著牛肉在鹵汁里咕嘟咕嘟地燉煮，滿屋子都彌漫著誘人的香氣，那感覺，簡直太治愈了！鹵好的牛肉，切開來，肉質(zhì)緊實又不失軟糯，每一口都滋味十足。無論是直接切片當下酒菜，還是配上一碗熱騰騰的面條，都是人間美味！接下來分享我的做法，你也可以試一試！

準備2斤牛腱子肉，切成2-3大塊，放入大盆中，加入足量冷水，浸泡至少2-3個小時，中途換1-2次水。血水被泡出來，用清水稍微沖洗一下。牛肉塊冷水下鍋，加4片生姜和兩大勺料酒。開大火煮沸，，用勺子仔細地撇去所有浮沫，直到湯水變得相對清澈。浮沫撇凈后，再繼續(xù)煮8分鐘，然后將牛肉撈出。

撈出的牛肉立即用溫水沖洗干凈，擦干水分。接著準備香料，用紗布袋裝起來：八角3-4顆，桂皮1小段，香葉3-4片，花椒一小撮，小茴香一小撮，草果1顆，干辣椒3-5個。鍋中放少許油，加入30克冰糖，小火慢慢加熱。冰糖融化，變成棗紅色，冒起細密的小泡泡時，迅速倒入一碗開水，攪勻即成糖色。

第三步：

焯好水的牛腱子肉放入砂鍋，加入準備好的香料包、生姜片、大蔥段、糖色水。倒入80毫升生抽，40毫升老抽，30毫升料酒，20冰糖。加入足量的開水，完全沒過牛肉。開大火將鹵汁燒沸，然后轉(zhuǎn)成中小火，蓋上鍋蓋，慢慢燉煮2小時。

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第四步：

在鹵制約1小時后，可以嘗一下鹵汁的味道，根據(jù)個人口味，酌情加入適量的鹽，進行調(diào)整。燉煮時間到，先別急著撈出來大快朵頤！關(guān)火后，最最關(guān)鍵的一步來了——讓牛肉在鹵汁中繼續(xù)浸泡。蓋上鍋蓋，讓它在鹵汁中自然冷卻，至少浸泡3-4小時以上。最后冰箱冷藏，過夜最好。

第五步：

我們將牛肉復(fù)熱一遍，稍微放涼，再從鹵汁中撈出，稍微瀝干表面的湯汁。等牛肉完全冷卻下來之后，再切片。切的時候，逆著牛肉的紋理下刀，口感更加細嫩，不至于塞牙。搭配蘸料，美味！

鹵好的牛肉，可以直接切片作為一道色香味俱全的涼菜，也可以切丁拌面、夾饃、炒飯，或者作為配菜烹制其他佳肴，吃法多樣，怎么都香！趕緊動手試試吧，用這道充滿家味的鹵牛肉，犒勞一下辛勤的自己，所有的付出都會覺得值得！