Braised Beef (simple Version)

Name: Braised Beef (simple Version)
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (more than 1 kg) Beef tendon; 1 package Halogen material; 1 small handful shallot; 1 large piece ginger; 1 piece Dried red chili

by Green String Xiaoxiang

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's ability to resist diseases. It is especially suitable for growth and development, postoperative and post-ill care people in terms of supplementing blood loss and repairing tissues. Eating beef in autumn and winter can warm the stomach. , Is the best tonic of the season. Beef tendon is the meat of the leg of the beef. It has been carefully trimmed to remove the gluten oil and does not contain fat. Its appearance is long and cylindrical, wrapped in a fleshy membrane, with built-in tendons, moderate hardness, regular texture, and most suitable for stew .
The most troublesome thing about braised pork is to make bittern. This time I used "home-made braised" (brand) Sichuan-flavored bittern to simplify the process of making bittern. Just put the meat in the water and cook it, and the taste is not more than a long time. Poorly cooked meat in a pot of brine. "

Ingredients

1 piece (more than 1 kg) Beef Tendon
1 package Halogen Material
1 small handful Shallot
1 large piece Ginger
1 piece Dried Red Chili

Braised Beef (simple Version)

1. Wash one beef tendon and cut into fist-sized pieces

2. Put it in a pot, add water to submerge the meat, a few slices of ginger, and a cap of cooking wine (rice wine), boil on high heat, turn to medium heat and cook for 5 minutes (without covering the pot)

3. Wash the boiled beef with blood foam and soak it in cold water (so that the processed beef will be more chewy)

4. Prepare a pack of "home-made stew" Sichuan-flavored stew in advance. Using this to make stewed meat is very simple. You don't need to fry sugar or boil the brine. And I think this brand of gravy is best for my taste

5. Put the cold meat into the pot, wash the scallions without removing the roots, and put them into the pot (if you didn’t buy the scallions, you can use the scallions to cut into sections), then put the ginger and dried red pepper , Sprinkle in the marinated ingredients, boil over high heat to remove the foam (generally speaking, there should be no, if there is any, just skim it at this time), turn to a low heat and cook slowly

6. Turn the heat to a low heat and cover the pot and cook slowly, and cook until the chopsticks can easily get into the meat and then turn off the heat. Don't cook it too badly. If the meat is too badly boiled, it has neither taste nor good slices. Everything will be broken, which is quite unattractive.

7. Don't rush to fish out the meat after cooking, soak it in the soup for a few hours to add more flavor. When you eat it, slice it, you can mix it with garlic, soy sauce, and sesame oil and dip it in a bowl of juice. Eating meat with mashed garlic is still very good. After all, there is an old Chinese saying that "eating meat without garlic will reduce nutrition by half."