Beef with Sauce

Name: Beef with Sauce
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1000g tendon of cow; 1 piece ginger; 3 capsules Cardamom; 1 piece Xiangguo; 2 pieces Dried ginger; 1 capsule Tsaoko; 4 capsules Amomum; 2 capsules bandits; 1 Angelica dahurica; 30 capsules Fennel; 1 piece Cinnamon; 2 tablets Bay leaf; 3 pcs Aniseed; 3 capsules clove; 2 pieces chili; 5 capsules pepper; 20ml Soy sauce; 50ml Cooking Wine; 30g salt; 50g June Fragrant Bean Sauce; 1 piece onion; 2 pcs orange; 2000ml Water volume

by Jesse_Lin Zhipeng

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Although there is only one word difference between the sauced beef and the sauced braised beef, the method is very different. Stewed beef in sauce is braised with bean paste or soybean paste. A more appropriate term is stewed in sauce. The sauce beef is soaked in marinade and eaten sliced, which is more suitable as a cold dish.
In fact, the soy sauce beef is called by the northerners, and the southerners generally call it braised beef.
The difference between sauced beef and sauced beef starts from the selection of ingredients. The raw material used in the sauced beef is beef tendon, which is composed of lean meat and beef fascia. It has little fat and is very chewy and has a refreshing taste; while the sauced beef uses sirloin, which is equivalent to pork belly. Fat and thin, the taste is more fragrant.
The second is the cooking method. It takes about 2 hours for the stewed beef in sauce to cook the meat until it becomes soft and delicious; while the sauced beef is 30 to 40 minutes after boiling, and just after it is cut off, it is soaked in marinade. Tasty.
So, put other questions aside for the time being, let me teach you how to make sauce beef.
The first is to buy meat, 1000 grams of beef tendon meat. But be careful not to buy beef that is too fat. The second is the ingredients. There are nearly 20 kinds of ingredients. I will give you the recipe below, so you can do it yourself!

Beef with Sauce

1. The usage of seasoning is different, and it is used according to the following purposes:
[Marinade seasoning] ginger, cardamom, fragrant fruit, dried ginger, grass fruit, amomum, grass root, angelica, cumin, cinnamon, bay leaf, aniseed, clove, chili, pepper;
[Cooking seasonings] dark soy sauce, soy sauce, cooking wine, salt, June fragrant bean paste, onion;
【Accessories】Oranges;

2. Processing beef:
Cut the oranges and squeeze the juice, soak the beef in water for 2 hours, then pour the water out.

3. Make the marinade:
Put all the marinade formula seasonings into the pot, and then add 2000 ml of water. Don't put beef at this time. Then start the [Clean stewed chicken] function, and the marinade will be ready after the program ends automatically.

4. Marinated beef:
Put the soaked beef into the marinade in the pot, then add the cooking seasonings, and start the [Clear Chicken] function again; after the cooking is over, let the beef and soup cool and soak in the refrigerator for 12 hours.

5. eat:
Before eating, slice it. Be careful to cut the shredded pork horizontally so that it will not jam your teeth. After cutting, add some marinade to make it more delicious.

Tips:
【Key Points】
1. The first thing is to buy meat, but be careful, use beef tendon meat, don't buy beef that is too fat;
2. Soak beef in orange juice water to remove fishy;
3. The soup will be fragrant first to make the beef more delicious;
4. Increasing the beef brewing time can also add more flavor to the beef;
5. There are a lot of seasonings, but if you find it right, find an online store or a wholesale market, and you can do it all at once;
6. If you like to eat, don’t pour out the marinade that has been soaked in beef. Put it in the refrigerator. When you make it again within a week, just add a little bit of water and add some seasonings to marinate again. The taste will be better than that. More fragrant once!