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1. For braised beef, you must buy the whole beef shank. I ordered one at the beef stall in the vegetable market one day in advance. The fascia must be intact and the beef must be dry. Soggy... don't buy it. This beef tendon weighs one and a half catties and I think the weight is just right.
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2. The beef must be fragrant and free of odors, and the blood must be blanched. It takes an hour and a half to blanch the water to reach the standard. 5 liters of cold water, put the whole beef tendon into the pot, 3 sprigs of shallots washed and knotted, 4 slices of ginger, 30ML cooking wine (that is, 2 spoons of Chinese single porcelain spoon). After the high heat is boiled, turn to medium heat, open the lid and keep it boiling until the beef is inserted with fine chopsticks and no more blood is boiled out. (Open the lid all the way, and the pot of water will be used later, so add enough water at a time.)
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3. Turn off the heat, remove the beef and rinse with cold water. Take out the green onion knot and sliced ginger, and strain the pot of beef broth. (Can be filtered by gauze)
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4. Wash the blanched soup pot, pour the filtered beef broth back into the pot, put the beef, black tea bag, brine bag and rock sugar, first pour in 100ML dark soy sauce, then add 100ML light soy sauce, and stir well.
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5. I don't have a measuring cup in my kitchen, because a full Chinese single porcelain spoon is about 15ML, regardless of the brand.
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6. The amount of water should be just below the beef. If there is less soup left during the first blanching, please add boiling water.
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7. The amount of water is about this. After the high heat is boiled, cover the pot and turn to low heat, and cook for about 1 hour. Open the lid and poke into the beef with chopsticks. If there is no obstacle, you can turn off the heat.
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8. This is marinated beef, please let it cool naturally.
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9. Then wrap the beef and soup separately and put them in the refrigerator overnight.
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10. Refrigerating beef overnight will be more conducive to the evenness of the aroma. You can always use the brine. Next time you use it to marinate the tea and eggs, you can add another marinade bag. The soup will continue to add light soy sauce and dark soy sauce. The amount you add depends on how salty it tastes.
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11. With this kind of braising method, the beef will smell...unbearable!
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12. When you have the deepest feelings for this beef, it's probably when you cut it
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13. Full sense of accomplishment
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14. The finished product is out
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15. The kangle vinegar is so delicious that you can't stop it.
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Tips:50 grams of rock sugar, you need a large piece of traditional, not single crystal rock sugar; a bag of Taiwanese brand halogen material, bought on Taobao, it is very easy to use, you can stock up a bag, make tea eggs, you can use it; a bag of black tea, Just use what is made at home, either Chinese or English, but don’t add spices. Black tea is used to soften the beef.
Thank you Iger for teaching me this recipe. 🤗
