Name: Family Secret Braised Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g tendon of cow; Some water; 10g ginger; 2 pcs star anise; 40 capsules pepper; 50 capsules Fennel; 4g Cinnamon; 2g Angelica dahurica; 1g Shanna; 4 capsules clove; 30ml Soy sauce; 3 tablespoons salt

Family Secret Braised Beef

by mature11

4.7 (1)

Favorite

Difficulty

Normal

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.

Family Secret Braised Beef

1. I bought the beef tendon and cut it into several large pieces. Mine is three kilograms, basically one piece per catty. It can’t be cut anymore. The meat will shrink when cooked. If it is too small, it will break and cut into pieces.
Soak in cold water for about half an hour, soak the blood water, pour out the water

2. Put cold water in the pot and boil it for another 15 minutes to fully boil the bleeding water

3. Remove and rinse with cold water and soak in cold water for 10 minutes to make the meat firm and not loose after being cooked

4. Prepare the seasoning

5. Put the seasonings and spices in the bag and pat the ginger

6. Put the beef-free water in the pot, bring to a boil, add the beef tendons

7. Add soy sauce

8. Put ginger and seasoning bag, add old brine (commonly known as old soup, don’t add it if you don’t have it, so the amount of soy sauce and salt will be increased)

9. Add salt, boil over high heat and simmer on medium-low heat. Cook until the meat can be 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. I put it in the pressure cooker for 30 minutes for the sake of quickness. If you are not in a hurry, it is best to use a regular pan

10. Collect the juice over high heat until there is a small bowl of soup left. Take out the marinade and ginger. Leave the marinade and cool 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.

11. Slice and plate

12. It can also be eaten with a sauce.

Tips:
1. Be sure to choose beef tendon, which is most suitable for braising;
2. Boil the beef in a pot under cold water, so as to fully remove the blood foam and peculiar smell;
3. After blanching, rinse and soak in cold water to make the meat firmer;
4. Spices can be adjusted according to your own preferences;
5. The cooking time and heat should be controlled well. The heat is not enough, the meat will not be rotten, chewy, 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.
6. After the marinated beef is refrigerated, it is easier to cut into thin slices.
7. The remaining marinade needs to be fully cooled, stored in a clean glass container, and kept in a sealed refrigerator in the refrigerator. It can be used repeatedly. The next time you use it, you only need to add water and spices; if it is not used for a long time, it needs to be frozen and stored .
8. When there is old bittern, add old bittern. Pay attention to the amount of salt and soy sauce. The old bittern is very thick, salty and darker in color.