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

Braised Beef

by Dance Spirit 1027

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Every boy in our family loves beef very much. The frequency of braised beef at our table is quite high, which also urges all the adults in our family to basically make good beef.

Today's stewed beef is my work, but it is added with the sauce requested by my mother (in the words of her old man, 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 in the wok

5. Add spices

6. 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)

7. Bring to a boil and turn to medium-low heat to simmer. It takes about an hour and a half to see if the juice is almost harvested. Just turn off the heat and soak and cool.

Tips:
Little reminder:

Do not use too much of the old soy sauce. Just start the coloring to boil and then turn to low heat to simmer. The second is to add the flavor and the third color is also good. When cutting the beef, it must be cooled and cut against the texture. Good-looking, hehe