Braised Beef with Double Sauce

Name: Braised Beef with Double Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g tendon of cow; Some Cooking oil; 1 Bay leaf; 1 clove star anise; 1 piece Cinnamon; 1 piece Chives; 4 pieces crystal sugar; 6 pieces ginger; Some Cooking Wine; Some Soy sauce; 3 tablespoons Doubanjiang; 4 tbsp Pixian Doubanjiang

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Beef tendon is the meat on the upper thigh from the knee joint. It is wrapped in sarcocarp, has tendons embedded in it, has little bremsstrahlung fat, and has regular patterns. It is most suitable for lo-mei; haha: Of course you should not miss it. The beef tendon imported from Australia was cut open by the store before shipment: the meat is very tender; but today’s method is a bit different than usual: fresh beef is marinated in the boiled sauce without flying water, sauce and soy sauce The taste will be more fragrant, stronger and easier to taste; one-pot marinated presents two flavors, eat directly after slicing: soft and tender, very suitable for the elderly and children, and the marinade is another taste: strong sauce, spicy and tender ; No matter how you eat, the more you eat, the more delicious, the more you eat, the more flavorful~~~"

Braised Beef with Double Sauce

1. Prepare the ingredients

2. I opened the package and found that the beef tendon had been cut open

3. Soak the beef tendon in cold water, change the water halfway, and wash and drain if there is not too much blood overflow.

4. Heat oil in a pot and sauté the scallions, star anise and other seasonings, then serve

5. Save the base oil and add the bean paste and Pixian bean paste

6. Stir out the red oil and add light soy sauce and dark soy sauce to thicken

7. Add some water and rock sugar to a boil

8. Put the beef tendon and the freshly sauteed seasoning

9. Put the cooking wine in the lid and boil, there is not much blood foam in the pot

10. Then pour the broth into the electric pressure cooker (PS: pressure cooker can also be used, I think it’s easier and faster to stew this way)

11. Stamp start beef and mutton program

12. Finish opening the top cover and look: the chopsticks are easily poked down, soak them and let them cool, then remove them and put them in the refrigerator overnight

13. It is easy to slice after cold shrinking, don't like too spicy food directly

14. If you like the spicy one, you can add it with spicy sauce. Both flavors are delicious.

Tips:
1. The beef tendon should be soaked for a long time before marinating, so the excess blood and fishy smell can be soaked.
2. The soaked beef tendon is directly marinated without flying water, which can maintain the original taste and tenderness of the beef.
3. Stir red bean paste and Pixian bean paste first, then add soy sauce to cook together, soy sauce can fully release its unique umami flavor when meeting with cooked oil
4. Doubanjiang and Pixian Doubanjiang are full of saltiness and umami, so I didn't add salt and MSG in the marinating.