Braised Beef

Name: Braised Beef
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Tendons meat; 4 cloves garlic; a little Tangerine peel; 3 pcs Aniseed; a little Cinnamon; 2 tablets Sliced ginger; 3 slices Bay leaf; 4 tablespoons Soy sauce; 2 tablespoons Cooking Wine; Some Five spice powder; 1 tablespoon Spicy seasoning; Some crystal sugar

by Dance Spirit

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Today's stewed beef is my work, but it is added with the sauce that my mother requested. (In her old man's words, the secret to her every time the stewed beef is delicious is here)

Mom was right. Adding this sauce immediately upgraded the beef flavor, and the flavor became richer. When it is cooked, it is slowly boiled on a low fire in the pot until it is delicious. The texture of the cut after cooling is already amazing, isn't it? "

Braised Beef

1. Beef tendon cut into large pieces in a pot under cold water

2. Prepare the spices

3. Bring to a boil, decontaminate and wash

4. Put the spices in the iron pan

5. Add all the seasonings (the amount is increased or decreased according to your taste, but not too many soy sauces, just a little bit of color)

6. Bring to a boil and turn to medium-low heat to simmer

7. It takes about an hour and a half to see that the juice is almost harvested, just turn off the heat and let it soak and cool.

Tips:
Don't use too much of the old soy sauce, just start the color

After it is boiled, turn to low heat and simmer to make one is cooked through, and the other is more flavored and the third is good in color.

When cutting beef, it must be cooled and cut against the texture, so that it looks good, hehe