[penguin] Braised Beef

[penguin] Braised Beef

1. Braised beef uses beef tendon, which is the muscle of the leg of the beef, and the beef tendon is divided into money tendon (money 𦟌), front leg tendon and hind leg tendon according to the price.

Like the rich and layered texture of the tendons, we recommend you to choose the front beef tendon.

If you want to eat meat, the beef tendon with more meat and less tendon is better.

The money tendon is wrapped in the front beef tendon, which is similar to the meat core, and the output is small. The tender, sporty lean meat and the chewy tendons make the money tendon as the name suggests, and the price is more expensive.

2. See above for the raw materials of brine~
The sweetness and saltiness of this formula will not be very outstanding, and it is an overall balanced and moist sauce flavor type. Spices are not hard to find, you can buy them on the market. Or take the ingredient list to the Chinese pharmacy, and they can also help you prepare it according to the amount~

3. We recommend Wang Shouyi, the most conventional package of materials that can be bought in the supermarket. The flavor of the marinade is not obvious, but it is also delicious~

4. If you have more time, then we recommend that you spend a few more hours marinating it before starting the marinade.

Spread salt evenly on the surface of the beef, and gently make a group of horses and chickens full of love (and appetite)~

5. Put another heavy object on the marinated meat. If you are at home, just hold a large bowl filled with water.

The longer the marinating time, the better, and it’s okay to put it in the refrigerator overnight. However, I also tried the shortest time for you: as long as two hours, the meat quality will be greatly improved, and the tenderness will be up.

6. During the pickling time, we also use time to pre-cook the brine~

All the spices are put in a gauze bag. Wash the shallots to remove the roots and tie them together~

7. Old ginger does not need to be peeled, washed and cracked.

Just like slapped garlic, cracked ginger can release more flavors than sliced ginger.

8. Put the solid first in the pot, then the liquid, and finally add water. After the high heat is boiled, simmer for 40 minutes on low heat.

What counts as a small fire: The open flame only keeps the inner ring, and the firepower of the induction cooker is kept within 500. It is best to keep the marinade in a slightly bubbling state.

9. In another pot, blanch the marinated beef tendon to remove blood foam.

Generally, beef and mutton have a big taste, so they need to be cooked under cold water. You can also put some pepper, green onions and ginger to remove the smell.

After the water is boiled, skim off the scum, and see that no new scum overflows, it's almost done.

10. Put the blanched beef into the brine, re-boil on high heat, and then turn to low heat to cook. The brine must be at least under the meat, and about 2 cm higher.

The pots and stoves of each family have different tempers, and the time used is different. Generally speaking, it is almost enough to cook until the chopsticks can easily pierce the beef.

(We used a cassette stove and boiled 1000g beef for 1 hour, for reference~)

11. After turning off the heat, don't rush to take out the beef!

Take out the spice packet and continue to soak the beef in hot brine until it is cool.

This step is very important! ! It is one of the decisive steps in this recipe. For beef, it is the dividing line between tasty and not tasty!

Moreover, this step is very lazy: you just turn off the fire and put it there. Don't even set the alarm clock...

What if it is urgent? Soak it for a short time, at least as long as you cook the beef. Cook for one hour, soak for one hour; cook for two hours, soak for at least two hours.

12. It is more suitable for thick cutting when it is warm. Juice biu~ On hand, the meat will be sticky and dense, the meat tendons will melt, with a gluey sticky feeling, very sticky...

The spice flavor is the first among them, the sauce has penetrated everywhere, even the deepest part of the meat. At the end of the line, there is a touch of light sweetness, rich in layers, and a piece of beef with a lot of memory.

13. If you can't finish it, put it in cool brine and keep it in the refrigerator overnight.

14. The next day, the cold-shrinked beef is tightly tamped and can be thinly sliced into light slices.

The texture is denser than that of pound cake, so it is suitable for smacking in the mouth slowly. The meal is just right, and you can drink a few more glasses with wine~

Tips:

1. Soak the beef in brine, refrigerate it and eat it within 3-5 days.
If you want to keep it longer, take it out of the brine and dry it, and seal it with a fresh-keeping bag after cutting. It can be stored for about a month in the frozen layer.

2. If you don't have time to marinate, just cut an apple into small cubes, add it to the cooked brine, and marinate with the beef.​
The protease contained in Rosaceae fruits can degrade protein and make beef tender. It is a natural meat tenderizer!
Of course, the effect that this method can achieve is limited. If you have enough time, we still recommend that you marinate in advance~