Braised Beef

Name: Braised Beef
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 2000g Beef (back tendon); 1500ml water; 30ml Soy sauce; 30g crystal sugar; 3 segments Scallion; 50ml Cooking Wine; 3 tablespoons salt; 1 piece Tsaoko; 2 tablets Cinnamon; 2 tablets Bay leaf; 1 tablespoon Fennel; 1 tablespoon clove; 3 pcs Dried chili; 2 tablets Angelica dahurica; 1 tablespoon Red yeast powder; 2 pieces ginger

by jijiqucho (From Sina Weibo.)

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

In winter, the family buys many catties of beef at a time, then divides them into three or four catties and freezes them, and then takes them out when they are boiled. The meat is ordered from an Islamic friend’s shop. When the new beef arrives by air, you will get some. The beef cooked there is very strong, and the juice is thick, delicious, tender and not mutated, but the only downside is that the meat over there is all It is sirloin meat without beef tendon, so I usually add a piece of beef tendon and marinate it together. The finished beef is sliced into thin slices, which is a great delicacy for wine and banquets. It would be better if you add some marinated eggs or beef tendon.

Braised Beef

1. Prepare all the materials

2. Chop the ginger and cut the green onions.

3. Soak the beef and beef tendon in clean water. After the blood is soaked, pour the cooking wine and ginger in a pot under cold water, boil it on high heat, boil for 7 minutes, then remove it, rinse the surface foam with cold water, and place it in cold water. Soak in medium for 5 minutes to firm the meat.

4. Put all the ingredients into the pot.

5. Cover the pot, enable the sauce-receiving braised pork function, and cooking will start automatically.

6. After cooking, mix the ingredients in the pot.

7. Remove the beef and beef tendon, let cool and slice.

Tips:
1. The beef should be soaked in clean water first, and after the blood is soaked out, the finished product will taste better;
2. After the beef is blanched, it must be rinsed with cold water to make the meat firm;
3. Dry the removed beef and beef tendon in a ventilated place for at least one hour until the moisture is dry. Not only does it taste good, but it can be sliced into thin slices and not scattered;
4. The time must be controlled well. The heat is not too hard and hard to chew, and it is not tasty. If the heat is too high, it will be rotten and shapeless. Although it is fragrant but not chewy, the taste will be greatly reduced;
5. Wrap small spices with gauze. Big spices such as bay leaf, star anise|, cinnamon, etc. are recommended not to be wrapped in gauze, so that the aroma will be delicious when it is easy to cook;
6. There will be a little fat on the side of the beef. It is not recommended to clean it off when it is cooked. It will be removed when the finished product is sliced. A little fat will make the meat taste smoother and tender during the cooking process. The rest of the broth will be ready. After cooling down, remove the top layer of sebum.