Lo-mei Made at Home [home-made Braised Beef]

Name: Lo-mei Made at Home [home-made Braised Beef]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 catties Tendons meat; 1 package Braised meat; 5g Red yeast powder; 1 piece ginger; 1 box Old bittern; 5g Dried red chili; 5g pepper; 15ml Soy sauce; Some salt

by Pig who loves to cook

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I have always liked to marinate some beef and put it in the refrigerator to freeze. When you want to eat it, you can defrost it and serve it as a cold dish. It is delicious with dipping sauce or cold salad, or braised with potatoes. The marinated beef will cook very quickly. You don’t have to wait 2 hours for a plate of potato beef.

Actually, the most important thing is that my home stew is relatively clean. Whenever I muster up the courage to buy some beef or something from the stew shop, I see the dark greasy table on the wall and the flying flies. I have no appetite. So I would rather spend some time on my own than eat cooked food from a lo-mei shop.

The degree of difficulty of braised beef is actually not great. I think it is very suitable for novices in the kitchen. The key is to have a pot of braised beef. My box of old marinade has been used for almost a year. After every marinade, I will boil the marinade on high heat until it is concentrated. After filtering, let it cool and freeze in the refrigerator for reuse. My husband often jokes and asks me. Are you planning to leave this box of halogen to Zhang Yiyi as the dowry? Haha~~"

Ingredients

5 catties Tendons Meat
1 package Braised Meat
5g Red Yeast Powder
1 piece Ginger
1 box Old Bittern
5g Dried Red Chili
5g Pepper
15ml Soy Sauce
Some Salt

Lo-mei Made at Home [home-made Braised Beef]

1. Prepare the required materials.

Lo-mei Made at Home [home-made Braised Beef] recipe

2. Rinse the braised pork and pepper and chili with water and then wrap it with gauze.

3. Wash the ginger and slice it.

4. Cut beef tendon into large pieces, rinse with running water, soak in clean water for one hour, and change the water twice halfway.

5. Blanch the washed beef and wash off the blood foam for later use.

6. Put all the seasonings mentioned in the seasonings into the pot and add an appropriate amount of water.

7. Put the beef into the pot, turn to a low heat and cook for 40 minutes, turn off the heat and let it cool naturally, then turn on the high heat again to boil, change to a low heat for 30 minutes, and turn off the heat for 30 minutes.

8. Take out the marinated beef and place it in a plate to cool.

Tips:
Pig tips

1 Make a few cuts in the beef before blanching, so that the blood inside is easy to come out, and it is easy to taste when marinated.

2 The amount of salt and soy sauce is increased or decreased according to the saltiness and color of the old brine.

3 The best choice for braised beef is beef tendon, and some tendon tastes better in it.

4 Beef must be completely cooled before cutting. This will look better. I think it’s best to cut it in the refrigerator overnight. I cut it after letting it cool. The surface is not smooth.