Name: Braised Beef
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Beef Shank; a little Cardamom; a little shallot; a little ginger; a little Bay leaf; a little Cinnamon; a little Aniseed; a little pepper; a little salt; a little Soy sauce

Braised Beef

by Xuefenger

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Many people have eaten beef. The big iron pot is set up, and the bottom of the pot is burned with tree stalks. It is steaming and the aroma is blowing in the wind. You can smell the meat from far away. It’s impossible to use such a big pot at home. If you want to have the smell of meat, use a casserole to cook soup or meat over a slow fire. The taste is also great. The time between housewives and office workers is what I am after.

Braised Beef

1. Braised beef stock for spare

2. Put all kinds of halogen materials into the feed box

3. Beef cut and soaked in blood

4. Put the beef and various ingredients into the casserole

5. Bring to a boil to remove the foam and change to a low fire

6. Add dark soy sauce and salt

7. Cover the lid and simmer slowly, and simmer for about 90 minutes before it comes out of the pot

Tips:
1. The beef tendon is the best when it is kneaded and stewed. The taste is absolutely different when cooked in a low heat and in a pressure cooker.
2. At the same time, the beef broth is also very good with a little seasoning.