Bawang Supermarket | Double Sauce Braised Beef

Name: Bawang Supermarket | Double Sauce Braised Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g tendon of cow; Some Cooking oil; 1 Bay leaf; 1 clove star anise; 1 piece Cinnamon; 1 piece Chives; 4 pieces crystal sugar; 6 pieces ginger; Some Cooking Wine; Some Soy sauce; 3 tablespoons Doubanjiang; 4 tbsp Pixian Doubanjiang

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Thanks to Gourmet Jie and Bawang Supermarket for bringing the "Australian Imported Beef Tendons" to Jamie to try; in addition, I also want to give a big praise to Anxianda Fresh Express. In order to ensure the freshness of the beef, in addition to 4 ordinary pieces In addition to the ice pack, two bags of dry ice were added. This is the first time I have seen dry ice in many years, so the whole ice cube is still hard-bound when the express is opened. There is no defrosting phenomenon. It is really very fast and professional.
Beef tendon is the meat on the upper thigh from the knee joint. It is wrapped in sarcocarp, has tendons embedded in it, has little bremsstrahlung fat, and has regular patterns. It is most suitable for lo-mei; haha: Of course you should not miss it. But today’s method is a bit different than usual. Fresh beef is marinated directly in the boiled sauce without flying water. The taste of the sauce and soy sauce will be more fragrant, stronger and easier to taste; one pot of marinating presents two flavors, after slicing Directly eat: soft and tender, very suitable for the elderly and children, and the marinade is another taste: the sauce has a strong fragrance, spicy and tender; no matter what you eat, the more delicious you eat, the more delicious you eat~~~

Bawang Supermarket | Double Sauce Braised Beef

1. Prepare the ingredients

Bawang Supermarket | Double Sauce Braised Beef recipe

2. Use Australian imported beef tendon from Bawang Supermarket

3. I opened the package and found that the beef tendon had been cut open

4. Soak the beef tendon in cold water, change the water halfway, and wash and drain if there is not too much blood overflow.

5. Heat oil in a pot and sauté the scallions, star anise and other seasonings, then serve

6. Save the base oil and add the bean paste and Pixian bean paste

7. Stir out the red oil and add light soy sauce and dark soy sauce to thicken

8. Add some water and rock sugar to a boil

9. Put the beef tendon and the freshly sauteed seasoning

10. Put the cooking wine in the lid and boil, there is not much blood foam in the pot

11. 9. Then pour the meat and broth into the electric pressure cooker (PS: pressure cooker can also be used, I think this way is more convenient and faster)

12. Stamp start beef and mutton program

13. Finish opening the top cover and look: the chopsticks are easily poked down, soak them and let them cool, then remove them and put them in the refrigerator overnight

14. 12. It is easy to slice after cold shrinking, and it can be eaten directly or poured with spicy sauce, all delicious

Tips:
1. The beef tendon should be soaked for a long time before marinating, so the excess blood and fishy smell can be soaked.
2. The soaked beef tendon is directly marinated without flying water, which can maintain the original taste and tenderness of the beef.
3. Stir red bean paste and Pixian bean paste first, then add soy sauce to cook together, soy sauce can fully release its unique umami flavor when meeting with cooked oil
4. Doubanjiang and Pixian Doubanjiang are full of saltiness and umami, so I didn't add salt and MSG in the marinating.