Homemade Braised Beef

Homemade Braised Beef

1. Prepare two small beef tendons

2. After the middle is cut open, wash and soak in clean water for about 3 hours, changing the water several times during the period

3. Drain the soaked beef tendon and set aside

4. Put the beef tendon in a pot of cold water, add appropriate amount of ginger and a small amount of white wine to boil over high heat, and remove the blood foam

5. At the same time, pour the old marinade into the pressure cooker. After the high heat is boiled, put the blanched beef tendon into the pressure cooker, bring the high heat to a boil, wait for 15-20 minutes after SAIC to turn off the heat

6. After soaking overnight, continue to bring the pressure cooker to a high heat in the morning, and turn off the heat after 5 minutes of low heat (remove the SAIC valve)

7. After soaking for one day, continue to boil on high heat and cook on low heat for 5 minutes (remove the SAIC valve). The above steps are operated continuously for 3 times

8. After the beef tendon is boiled in the pressure cooker for the last time, take out the beef tendon and drain the soup for use.

9. Drain the beef tendon and put it in a plate to cool for later use

10. Let the beef tendon let cool, slice it and put it on a plate, and start eating

Tips:

1. Try to choose beef tendon for braised beef. There are more tendons in the meat, which makes chewing vigorously

2. The first time of marinating is a little longer, at other times it can be boiled and simmered on a small fire, which can ensure the beef's chewy texture.

3. Continuous boiling and soaking can make beef more flavorful