Braised Beef Shuttlecock

Beef has always been one of the must-have meats for Chinese New Year dishes, and it is also a must-have nourishing meat in winter. Braised beef, sauced beef, cold beef, and grilled beef are all the favorites of the New Year dishes, but if you are tired of these methods, can you change the way of eating? The braised beef shuttlecock has a mellow meaty, non-greasy, non-stuffed, and soft scent in the mouth. It is a very popular New Year dish and a favorite among diners. Beef tendon meat is the muscle on the thigh of a cow. It is wrapped in a fleshy membrane, with internal tendons, moderate hardness, and regular patterns. Niu Shuttlecock is also divided into front and rear ox shuttlecock. The front ox shuttlecock is smaller and the hind ox shuttlecock is larger. This beef shuttlecock is most suitable for braised flavor, but it is more delicious when used for braising. It is not greasy, does not stuff your teeth, and is soft and waxy in the mouth. You can also add carrots and other favorite ingredients to braise. The soup is rich and fragrant, and it can be used to mix noodles, make braised beef noodles, and make naan without wasting at all. This time I bought frozen beef shuttlecocks. It was a promotion. It was almost New Year's Day. There were activities everywhere. The price was much cheaper. The usual fresh beef shuttlecocks cost about 70 yuan per kilogram. This year’s New Year’s Day is approaching, and the government has put in a lot of reserves of beef and mutton. In order to let the people have a good New Year’s Day, the government has done that for the past few years. Whether it is a national holiday or a statutory holiday, it will put a reserve of beef and mutton. If it is legal Pork will be put on the festival during the festival, and the price is naturally much lower than the market. Get unanimous praise from the citizens. Braised Beef Shuttlecock I used Xinjiang's recipe, adding ketchup, peppercorns, spicy skin and other condiments braised in brown sauce. Ketchup has always been the darling of Xinjiang cuisine, and it is warmly welcomed because of its improved flavor and color, coupled with the super good taste of Xinjiang's ketchup. In order to increase the color and flavor, even the current large-plate chickens add tomato sauce to enhance the color. Especially the large plate chicken of the farmhouse is added with tomatoes to enhance the taste and color, but the family still likes the traditional way of making it, without tomato sauce or tomatoes, because many people think that the taste is not correct after adding these, and it is still original. good to eat.

This time, the braised beef shuttlecock was added with more broth. In order to make the remaining broth can be eaten in naan, it is still very good if I want to use this broth to make braised beef noodles. It has the flavor and color of tomato sauce, and the mellow meaty aroma of beef shuttlecock. It is not greasy, not stuffy, and soft in the mouth. It is hard to taste bad!