Cold Stewed Beef

Name: Cold Stewed Beef
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g tendon of cow; Cucumber; 3 pcs star anise; 1 large piece Cinnamon; 4 pcs Amomum; 1 large piece ginger; A paragraph Green onions; 1 small handful pepper; 1 piece Tangerine peel; 1 Dried grapefruit; a little Soy sauce; Some salt; a little Cooking Wine; a little Shallots

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

It’s getting hot, I have no appetite to eat, and the cooks can’t lift the energy, so simple, quick and easy, but delicious and nutritious foods are very popular. People are often inspired by "runs" at this time, just like the cold braised beef that I want to introduce to you today, which is made with a very homely rice cooker.
The rice cooker has the function of boiling soup. I processed the beef tendon meat the night before, threw it in the pot, set the time, and then I should read, read, and go to bed. The marinated beef was soaked in the soup overnight, and then opened and taken out the next morning. The beef sucked up the soup and was full and tasty. The best condition is to put it in a fresh-keeping bag and refrigerate for several hours. The cut beef slices are thin and neat without leaving any residue. It can be dipped in garlic vinegar spicy sauce, or mixed with cucumber strips, chili shreds, coriander, etc., whether it is served with rice or wine, it is an excellent nutritious side dish.

Cold Stewed Beef

1. Wash the beef tendons and divide them into 4 large pieces along the lines;

2. Put it in a pot of warm water and boil for two minutes, remove it from the boil, to avoid sticking to the foam, directly into the inner pot of the rice cooker;

3. The seasoning is ready, it’s common, or you can buy ready-made marinade packets, where the seasoning is more complete, so I don’t like the strong Chinese herbal flavor, just mix these by yourself; be sure to put some tangerine peels when stewing the meat, It has the effect of promoting qi, preventing the meat from being too much to be digested;

4. Put the seasonings into the inner pot of the rice cooker, add appropriate amount of hot water, the dark soy sauce has a heavy color, so you can put less; light soy sauce to adjust the flavor, you can put more appropriately; because it is lazy braised beef, so add salt and cooking wine together;

5. Put the inner pot into the rice cooker; power on, I choose the "soup" function, the time is one and a half hours; each brand of rice cooker programs and functions are different, please choose according to your own;

6. Don't fish out the marinated beef, soak it in the soup for a few hours without opening the lid and turning over in the middle; I marinated it the night before, and opened it almost noon the next day.

7. The marinated beef can be frozen in the refrigerator and then sliced. It is neat and does not leave any residue, or it can be directly cut into thick slices and eaten with garlic vinegar sauce or mixed with vegetables; the soup is not wasted, remove the seasoning, and you can cook noodles or vegetables. Fragrant.

Tips:
1. The beef is blanched first and then marinated to make the soup more refreshing;
2. The marinated beef is great for cold cuts, cold dressing or beef noodles.