[問題] 求救~失敗的紅酒燉牛肉
昨天中午做了紅酒燉牛肉
但......今天一吃，酒味太重，剩了一大鍋
想請問版上高手如何拯救它
[ 原本做法 ]
1 鍋內食材擺放順序如下：
切粗絲洋蔥
滾刀邊紅蘿蔔
滾刀邊馬鈴薯
切塊牛肋條 (抹上黑胡椒粉)
去皮蒜頭
每層放些橄欖油
最後放入一大瓶紅酒，約600CC
2 靜置冰箱 5 小時後
撈出蒜頭 & 牛肋條
鍋子內煎熱 & 定型後，取出
3 用鍋內的油，將洋蔥炒軟
再依序放入馬鈴薯 & 紅蘿蔔
4 放入剩餘浸泡的紅酒湯汁
加入牛肋條、去皮切小丁的蕃茄
5 小火燉 40 分鐘
加入黑糖 2 大匙
加入塩巴 3 小匙
6 燉好之後，不開蓋靜置爐上 2 小時
(用橡皮筋綁好鍋蓋，更密封)
7 待涼，冰入冰箱
8 今天傍晚才拿出加熱
圖片如下~
http://i.imgur.com/kWrMZGq.jpg
但......一整個都是酒味呀！
請問，要怎麼救它？？
謝謝~
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