Name: Beef Stew with Potatoes
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g tendon of cow; 2 pcs potato; 1 carrot; 1/2 onion; 1/2 Yellow pepper; 1/2 green pepper; 5g black pepper powder; 1 piece star anise; 2 tablets Bay leaf; 2 tablespoons Soy sauce; 2 tablespoons Braised Soy Sauce; 15g crystal sugar; 1 stage Green onions; 3g salt

Beef Stew with Potatoes

by Xiao Bao E Niang 131425

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Beef shank meat refers to the muscles of the beef thigh, that is, the front and rear legs. The foreleg meat is called the front tendon, and the hind leg meat is called the posterior tendon. Suitable for stewing, braising, sauce, etc.

Specifically, the knee joints go up and the flesh on the thighs. The meat wraps, the ribs are hidden inside, the hardness is moderate, the texture is regular, and it is most suitable for lo-mei. Beef is the second largest meat product in China, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is very popular. It enjoys the reputation of "proud of meat".

This time, I used the method of cooking without adding a drop of oil and no need to put a lot of seasonings. It is less greasy and stewed slowly, so that the beef maintains the original flavor, the fragrance is attractive, the taste is delicate, tender, and individual meat. The piece is a bit gluten and chewy, which Bao Dad likes very much.

Beef Stew with Potatoes

1. The beef shank meat was transferred from freezing to freezing and thawing in advance. The beef from COFCO Womai.com was used, which was very fresh.

2. Soak in clean water to remove blood, soak for at least 2 hours, and change the water several times in between

3. Potatoes cut into triangles

4. Wash all kinds of ingredients and prepare

5. Carrots cut into triangles

6. Green yellow cabbage pepper, onion cut into pieces

7. Remove the fascia from the beef tendon, cut into 4 cm square pieces (note: the beef becomes tight after blanching, it will shrink), and wash it again

8. Put cold water into the pot and boil, skim off the blood foam, and then rinse with hot water. If you use cold water, the meat will tighten and the taste will be too chaotic.

9. Transfer the beef into a casserole, add star anise, bay leaves, rock sugar

10. 2 tablespoons braised soy sauce

11. 2 tablespoons of light soy sauce

12. 1 scallion, boil on high heat, simmer on low heat for about 1 hour and 30 minutes

13. In the meantime, fry the potatoes until a layer of crispy skin is formed on the surface

14. Wait until the beef is simmered until crisp, add carrots and simmer for a while

15. Then pour it back into the wok,

16. Add the fried potatoes and heat up the sauce

17. When the juice is almost the same, add the colored pepper, onion, black pepper, a little salt and stir fry evenly

18. The finished product is out of the pot, sprinkle with crushed garlic sprouts, and enjoy!

Tips:
1. Beef should not be eaten with chestnut, snail, brown sugar, leeks, and pork.
2. After the beef is blanched, it is tight and will shrink. Avoid making it only the size of peanuts, and the pieces need to be cut larger, too small, and the taste will not be good.
3. After the potatoes are fried, they are not easy to boil and taste better. Learn the restaurant's method, hehe.
4. The beef stew can be cooked quickly in a casserole, followed by a pressure cooker.
5. Beef can be purchased on "COFCO Wobubu.com", the meat is fresh and you can get home quickly!