Braised Beef

Name: Braised Beef
Total time: 2 d
Yield: 3
Cuisine: Chinese
Ingredients: 5 catties Beef Ribs; 2 pcs tomato; 15g salt; 10 capsules crystal sugar; 1 can beer; 2 bags Beef stew seasoning packet; a little very light blue; 6 slices ginger; 5 chili; a little Orange peel; a little Oyster sauce; a little Braised Soy Sauce

by Moonlight in the lotus pond (from WeChat...)

5.0 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

3

Braised beef is an indispensable dish on the Spring Festival table. The meat must be rib or sirloin. Because a part of the fat beef brisket will be very fragrant when stewed, and the taste will not be very woody. Stew on low heat for two hours, add tangerine peel and hawthorn to soften the beef. Another bowl of fragrant rice is simply invincible.

Braised Beef

1. Prepare the main and auxiliary materials, and cut the ribs into two-centimeter square pieces. Wash and set aside.

2. Boil the meat, fire, and remove the blood foam. Add cooking wine and ginger slices when blanching the water. After boiling, blanch for 15 minutes.

3. Add all the auxiliary ingredients and stew, use hot water, salt can not be added first, and then add salt after stewing for 1 hour. Add beer when stewing, the taste will be better.

4. After boiling, change the heat to low and simmer for two hours.

Tips:
When stewing meat, the salt must not be put in advance, because the meat is not easy to rot. You can add tangerine peel and hawthorn to the beef stew.