Braised Beef Tendon
1.
Soak the beef tendon in cold water to thaw, change the cold water twice in the middle, and pour out the blood water to reduce impurities and fishy odors. Tips: The best choice for braised beef is tendon meat. The tendon meat is the muscles on the calf leg, knee joints, entangled with ligaments (beef tendons), and has a long conical shape. The front legs are called the front tendons and the hind legs are called back. tendon. After being marinated, it is cut open. The meat is inlaid with golden yellow and translucent beef tendon, forming a beautiful pattern, also called "flower cake". As soon as the Liangshan hero in "Water Margin" entered the tavern, he ordered two plates of beef and two altars of wine.
2.
I cut it in half and used it. The beef tendon from the beef tendon is a good thing. Don't throw it away. It is marinated with the beef. It has a special flavor.
3.
Put the beef tendon into the pot, add cold water and green onion ginger, and boil the water. The floating foam on the side of the pot is the smelly impurities and blood water, etc., which should be skimmed off.
4.
After blanching, rinse the beef with warm water. Do not use cold water at this time, because when it suddenly meets cold, the meat will expand and contract with heat, and it will easily become harder and not tasty.
5.
Put the beef tendon and one more beef tendon into an electric pressure cooker, add all the seasonings to warm water, pour it into the pot, and cover the surface of the meat with the amount of water. I mashed all the spices into powder, which is more convenient and easier to taste than putting them in a gauze bag. You can also put it in an iron pot or casserole without using a pressure cooker, and simmer slowly over low heat, which will take longer.
6.
Select the "beef and mutton" of the electric pressure cooker and the "stewed stew" program to start. Generally, it takes about 1 hour. If it is an old-fashioned pressure cooker, the time may be shorter. Be careful not to stew the meat too softly, it still has a slightly chewy texture. Beef tendon should be easy to chew, and the more you chew, the more fragrant it is.
7.
After completion, pour it from the pressure cooker into a deep basin. At this time, you can see that the surface of the meat and the beef tendon are all colored. Continue to soak the meat in the broth and let cool.
8.
It can be sliced directly after cooling, or the thick slices can be soaked in the soup for two or three minutes before eating.
9.
The marinade left over from the marinated beef can be reused. The old marinade can be used to cook dishes, make hot pot soup, or stewed duck gizzards, duck heart and duck wings. The taste of the old marinade is unique, with the aroma of spices, salty, sweet, and umami, coupled with the aroma of meat, and the essence is left after repeated boiling.
Tips:
Let me talk about the use of different parts of beef: the beef mentioned here is yellow beef, not the buffalo beef of the guide. For roast beef or soup, use sirloin or "wagou". Wagou is a beef brisket with the ribs shaved off, because the thin layer of meat has grooves after the ribs are shaved, which is like a wagou, hence the name. This part of the meat is loose and there is butter in the middle, which is easy to stew, and it is very delicious when used to cook radishes. Stir-fried beef: beef tenderloin, sliced or striped, marinated with seasoning and cornstarch, hot pan with oil, very tender. Stir-fried beef: Niuhouqiu meat is recommended. Oxtail is suitable for stewed soup or braised.
