牛腱心，傳統手法就是慢燉，在80 幾度下慢慢燉．用舒肥法，如果要把筋燉到化開．時間得拉很長．這次67c 36小時是非常棒的口感，嫩中仍保留牛的甜味．
2160分
2人
100+
主要食材
美牛冷藏牛腱
1
包
橄欖油
適量
香油
七味粉
1
67 ℃ / 2160 分鐘
2牛腱心放入Ziploc 加點橄欖油。舒肥67度36小時
電火鍋
烹煮
2
時間到後，取出放涼．再切片．吃前 撒些七味粉與香油即可．很棒的小菜。
電火鍋
烹煮
3
起熱鍋，放入苦茶油，燒到160c後，放入瀝乾後的干絲與彩椒，林上醬汁．熄火．拌勻即可上桌。
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100+