Name: Family Secret Braised Beef
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g tendon of cow; 10g ginger; 2 pcs star anise; 40 capsules pepper; 50 capsules Fennel; 4g Cinnamon; 4 pcs clove; 2g Angelica dahurica; 1g Shanna; 30ml Soy sauce; 3 tablespoons salt

Family Secret Braised Beef

by mature11

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Beef has the highest protein content in animal meat. It is high in protein, low in fat, and nutritionally second only to seafood such as fish and shrimp. In addition to stewing, stir-frying, stir-frying, and stuffing at home, one of the common ways to eat is stewed. We all commonly call it beef with sauce. The actual sauce is different from stewed. The difference between marinating and sauce: First, the selection of materials is different. For marinating, animal raw materials can be used: beef, chicken, duck, offal, etc., and plant raw materials: such as dried tofu, winter bamboo shoots, etc., while the sauce system mainly uses animals Sexual raw materials, specifically animal meat, internal organs, bones, heads and hoofs, tails, etc.; Second, the marinade should be preserved, and the more marinated (repeatedly used), the better the taste, so The more valuable the sauce is, and the sauce used in the sauce is made fresh. After the sauce is finished, the sauce should be concentrated and poured on the marinated dishes. The cooking method of sauce is popular in the north, and the cooking method of marinated is popular in the south, so there is the term "Southern Lubei Sauce". Sauce products: the spices used are high, the sauce has a strong flavor, and the seasoning has a strong flavor. Marinated products: salt water is mainly used, the quantity of seasonings and spices is low, and the color is lighter. The marinating method in the north is generally darker in color and uses a little more spices. This is also my family tradition. Braised beef can be served with staple food and porridge for breakfast, or as a cold dish with wine during dinner. Every family loves to do something during the Spring Festival.
The key to braised beef is to choose the right part. Be sure to buy beef tendon. Good beef tendon is commonly called "money tendon". It is the meat of the front leg of the beef. The meat is firmer and has more tendons. It tastes better.
This is a secret recipe handed down from the family. Generally, I don’t pass it on. My stewed pork usually uses this package. Use this for braised beef and braised pork knuckle, and then store different old stews (commonly known as old soup) separately. The ones sold outside really don't have this taste, because a few key ingredients are added inside, and the stewed products made are really distinctive, just so fragrant, and friends say they are delicious. I used this method to make braised beef. If I want to braise other things, I also use this method and ingredients.

Family Secret Braised Beef

1. Preparation materials: take out beef tendon and old brine from the refrigerator to thaw

2. My beef tendon is a flower tendon, which has lines and tendons. It is especially suitable for braising. Cut out slices to look good and delicious. Cut the beef tendon into large pieces, basically one piece per catty. , The meat will shrink after it is cooked, and it will be too small to cut into pieces. When thawing beef tendon, add 1 tablespoon of salt to the water to speed up the thawing. Soak in water for about half an hour after thawing, soak the blood and pour it out

3. Prepare the marinade, slice ginger or pat the whole piece

4. Wrap the halogen material in a gauze bag or a halogen material box,

5. Put the beef tendon in a pot under cold water, boil it and cook for 10 minutes to fully boil the bleeding water

6. Rinse it out with hot water, put it in the pressure cooker, add hot water and brine bag

7. Add old brine (do not add if you don't have one), dark soy sauce, salt (if you have old brine, pay attention to the amount of salt, don't be too salty)

8. I put it in the pressure cooker for 30 minutes just to be quick. If you are not in a hurry, it is best to use an ordinary pot.

9. Cook until the meat can be easily pierced through with chopsticks, turn off the heat, and let it taste for two or three hours. If you have the conditions, it's best to get bored overnight. Finally, heat up the sauce until a small bowl of soup is left. Take out the marinade and ginger. Leave the marinade and put it in the refrigerator to store as an old soup. When you use it next time, add it directly to the pot. The beef will taste thicker. Remove the meat and put it in the refrigerator overnight for better slices.

10. Slice it on a plate, or dipped in a sauce to eat.

Tips:
Tips
1. Be sure to choose beef tendon, which is most suitable for marinating
2. Boil the beef in a pot under cold water, so as to fully remove the blood foam and peculiar smell;
3. The cooking time and heat should be controlled well. The heat is not enough, the meat will not be rotten, hard to chew, and tasteless; if the heat is too high, it will not be chewy, and it is easy to chop. The chopsticks can be easily inserted as the standard;
4. After the marinated beef is refrigerated, it is easier to cut into thin slices.
5. The remaining marinade needs to be fully cooled, put in a clean glass container, and kept in a sealed refrigerator in the refrigerator. It can be used repeatedly. You only need to add water and spices when you use it next time; if it is not used for a long time, it needs to be frozen and stored .
6. When there is old bittern, add the old bittern, pay attention to the amount of salt and soy sauce, the old bittern is very thick, relatively salty, and darker in color.