Brine Beef Tendon

Name: Brine Beef Tendon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some beef; Some Cooking Wine; Some star anise; Some Cinnamon; Some Tsaoko; Some nutmeg; Some Angelica dahurica; Some clove; Some Fennel; Some crystal sugar; Some chili; Some ginger; Some salt; Some Old braised soup

by Zerry's mother

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Nutritional analysis of beef tendon:
1. 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. Beef can be eaten in cold winter. Warm the stomach, it is a good tonic for this season;
2. Beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, and quenching thirst and salivation. It is suitable for people with low qi, shortness of breath, weak muscles and bones, chronic anemia, and yellow and dizzy faces. edible.
(The above content comes from Baidu)"

Brine Beef Tendon

1. Material: beef tendon

2. Cut the beef tendon into large pieces and put it in boiling water to boil the blood to force the bleeding, then remove and control it to dry.

3. Main seasonings: brine soup, star anise, cinnamon, grass fruit, nutmeg, angelica, bay leaf, clove, cumin, rock sugar, chili, salt, ginger, cooking wine. (There is no old braised soup, the seasoning can be increased appropriately, and the soy sauce and light soy sauce should be added to taste)

4. Put the smaller ones (nutmeg, cumin, angelica, cloves) in the seasoning bag.

5. Put the soup pot on the fire, add all the seasonings except the old brine soup and table salt.

6. Put the boiled beef tendon to a boil over high heat, then turn to low heat to marinate.

7. Brine in a small fire for about 1.5 hours (it can be pierced through with chopsticks) and put in an appropriate amount of salt. Put the salt in the sauce and cook for 10 minutes, turn off the heat and soak.

8. Let it cool naturally, remove the slices and serve on a plate when you eat.

Tips:
Regarding Laolutang: the older the marinade, the more fragrant it is, because the marinade has been cooked for many times and the spices are changed, and the soluble protein and flavor components in the marinade become more and more, thus turning into a strong flavor of Laozhu.

Preservation of the old stewed soup: Use a filter to filter out the solid matter after every time the stewed stuff is finished, and then boil it again to cool and store it in the freezer compartment of the refrigerator. When you want to stew, add some soy sauce, ginger, garlic, spices and rock sugar. Of course, there is water! After doing this a few times, you will be pleasantly surprised to find that your old marinade is getting more and more mellow and fragrant, and marinating things will become super simple for you!