五香牛肉怎么卤制好吃？跟着我的步骤，做出卤香四溢的美味

每次家里来客人，或者逢年过节想犒劳一下自己，我总喜欢卤上一锅香喷喷的牛肉。看着牛肉在卤汁里咕嘟咕嘟地炖煮，满屋子都弥漫着诱人的香气，那感觉，简直太治愈了！卤好的牛肉，切开来，肉质紧实又不失软糯，每一口都滋味十足。无论是直接切片当下酒菜，还是配上一碗热腾腾的面条，都是人间美味！接下来分享我的做法，你也可以试一试！

准备2斤牛腱子肉，切成2-3大块，放入大盆中，加入足量冷水，浸泡至少2-3个小时，中途换1-2次水。血水被泡出来，用清水稍微冲洗一下。牛肉块冷水下锅，加4片生姜和两大勺料酒。开大火煮沸，，用勺子仔细地撇去所有浮沫，直到汤水变得相对清澈。浮沫撇净后，再继续煮8分钟，然后将牛肉捞出。

捞出的牛肉立即用温水冲洗干净，擦干水分。接着准备香料，用纱布袋装起来：八角3-4颗，桂皮1小段，香叶3-4片，花椒一小撮，小茴香一小撮，草果1颗，干辣椒3-5个。锅中放少许油，加入30克冰糖，小火慢慢加热。冰糖融化，变成枣红色，冒起细密的小泡泡时，迅速倒入一碗开水，搅匀即成糖色。

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第三步：

焯好水的牛腱子肉放入砂锅，加入准备好的香料包、生姜片、大葱段、糖色水。倒入80毫升生抽，40毫升老抽，30毫升料酒，20冰糖。加入足量的开水，完全没过牛肉。开大火将卤汁烧沸，然后转成中小火，盖上锅盖，慢慢炖煮2小时。

第四步：

在卤制约1小时后，可以尝一下卤汁的味道，根据个人口味，酌情加入适量的盐，进行调整。炖煮时间到，先别急着捞出来大快朵颐！关火后，最最关键的一步来了——让牛肉在卤汁中继续浸泡。盖上锅盖，让它在卤汁中自然冷却，至少浸泡3-4小时以上。最后冰箱冷藏，过夜最好。

第五步：

我们将牛肉复热一遍，稍微放凉，再从卤汁中捞出，稍微沥干表面的汤汁。等牛肉完全冷却下来之后，再切片。切的时候，逆着牛肉的纹理下刀，口感更加细嫩，不至于塞牙。搭配蘸料，美味！

卤好的牛肉，可以直接切片作为一道色香味俱全的凉菜，也可以切丁拌面、夹馍、炒饭，或者作为配菜烹制其他佳肴，吃法多样，怎么都香！赶紧动手试试吧，用这道充满家味的卤牛肉，犒劳一下辛勤的自己，所有的付出都会觉得值得！