Name: Dad’s Specialty: [family Brine Beef Tendon]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g tendon of cow; A large piece ginger; A paragraph Green onions; 1/2 head Garlic cloves; 2 small pieces Bay leaf; 1 piece star anise; A small piece of thumb Cinnamon; 3~4 small roots Tangerine peel; 3 pieces Dried chili; A handful of Fennel; A Tsaoko; 2 pieces Shanna; 20grains pepper; 2~3 slices Licorice; 2~3 slices Dried hawthorn; 20ml Soy sauce; 15ml (or cooking wine) Flower carving; 5g salt; 7~8g Sugar; 2 pieces parsley; 1~2 cloves garlic; a little Red pepper; a little pepper powder; A little (sesame oil) Cooking oil; a little Rice vinegar

Dad’s Specialty: [family Brine Beef Tendon]

1. Prepare beef, scallion, ginger and garlic (I don’t have enough scallions, so I added some onions). For beef, I use beef tendon imported from Australia, which has a good texture;

Dad’s Specialty: [family Brine Beef Tendon] recipe

2. After washing the beef tendon, soak it in clean water for 1-2 hours, soak a part of the blood water, and change the water 1-2 times in the middle;

3. The soaked meat was taken out and cut into large pieces. I cut the 600g piece into two pieces;

4. Make a pot of water, boil the beef in a pot under cold water;

5. While blanching the water, prepare a basin of cold water, which can be iced in the refrigerator first. After the beef is blanched in water, remove it and wash the foam with cold water, and then quickly soak it in cold water for about half an hour (key step 1);

6. Prepare the green onion, ginger and garlic in raw material A (I don’t have enough green onions, so I added some onions);

7. Prepare the spices in B, and clean the spices with a filter;

8. Various seasonings in C (because my dad has diabetes, I used xylitol instead of sugar);

9. It is better to have a larger pot. Add enough water, loosely sliced ginger, green onion and prepared spices to the pot. I filled the spices with brine balls;

10. After the high heat has boiled, add all the seasonings, close the lid, continue to cook for 10-15 minutes, then turn the heat to a low heat and cook slowly;

11. When cooking the stew, let's make a secret weapon. Take a piece of greased paper, the kind used for baking, cut a circle according to the size of the lid, and then fold it into a right-angled fan;

12. Fold again

13. Cut some cuts along the side with the most overlap (Picture 13)

14. The cut out plan (key step 2);

15. Remove the soaked beef and drain the water, then put it in a pot, boil on high heat and continue to cook for 10-15 minutes. In order to prevent the pot from flapping, you can put the lid on the chopsticks;

16. Cover the prepared secret weapon, turn to a low heat, and simmer for 1-2 hours until a rich aroma comes out;

17. Try it with chopsticks, if it can be easily inserted into the beef, it is good. When it cooks for an hour in the middle, open the lid and add salt;

18. Turn off the heat, filter out the spices, soak the beef in brine without removing the beef (key step 3);

19. After natural cooling (or after refrigerating overnight), take it out and slice;

20. Prepare the coriander, red pepper and garlic in ingredient D. Peel and mince garlic, and mince coriander and red pepper. Put the minced garlic, part of the ground coriander and the ground red pepper in a small bowl, and sprinkle the other ground coriander and the ground red pepper on the sliced beef;

21. Add a little light soy sauce to a small bowl;

22. Add a little rice vinegar. Use better vinegar, the taste will be more positive;

23. Put a little pepper powder and cooking oil in the container, heat it until bubbling, and pour the oil on the vegetable powder in the container while it is still hot;

24. Leave some spice oil and pour it over the coriander on the plate. Be careful of oil splashing on your hands.

Tips:
1. To make braised beef, it is best to choose beef tendon meat. This part of the meat contains beef tendon and has a rich taste;
2. Don't cut the beef too small. Because after blanching, the volume will shrink partly. My 600g piece is divided into two pieces;
3. You don't have to have so many choices of spices, and the basic star anise cinnamon gerbera fruit is also acceptable. I use these when I have it at home;
4. The time of beef marinating should be adjusted according to the actual situation. If the meat is big, cook it longer, as long as the chopsticks can be inserted easily. In addition, add some hawthorn to boiled beef, the beef will be more easily cooked and rotten;
5. After the beef is cooked, continue to soak it in brine to help it taste. If soaked overnight, it will taste better. It can be stored in the refrigerator in hot weather;
6. With this amount of light soy sauce and dark soy sauce, the final boiled beef will not be very darkly colored. After cutting, you can see the texture of the meat and the distribution of beef tendon. If you like darker colors, you can increase the amount of dark soy sauces;
7. For the last remaining marinade, filter out the spices, and after skimming the oil on the surface, you can put it in a fresh-keeping box (bag) for refrigerating storage, and take it out and heat it every few days. If you want to keep it for a long time, put it in the refrigerator. The next time you cook food, you can use it as old brine;
8. The baking grease paper in this method can be replaced by a plate. My dad always uses plates. I didn't find the right size, so I cut this one.