Rice Cooker Braised Beef

Name: Rice Cooker Braised Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Beef tendon; 2 pcs Chicken rack; 1 Pig bone; Some Green onion ginger; 2 whole star anise; 1 piece Cinnamon; About 20 tablets pepper; 3~5 slices Bay leaf; About 5g Tangerine peel; About 5g Dried hawthorn; 1 piece Tsaoko; 1 large piece Ginger (sliced); 1 small handful crystal sugar; 1 tablespoon Cooking Wine; 3 tablespoons Soy sauce; 2 tablespoons Oyster sauce; Some salt

by Eyebrow

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I have never been good at making beef. I usually use a pressure cooker to make it crispy and add curry to make curry beef soup, which is also edible. If you use other methods to cook beef, the evaluation given to me is always the word "old!"
One day when I was talking about cooking in the office, Xiao Li said that he "brined" beef, so he quickly asked how to do it. In fact, it is not difficult, spices + broth + time, the important thing is to have old soup.
I have long been longing for the method of "lu", but the recipe is very complicated, there are many spices, and there are many uncommon ones, plus starting from the boiled broth, it feels big. But when Xiao Li said what to put in the spices, I decided to do it once.
I bought the beef tendon long ago and kept it in the refrigerator, and I have never dared to make it. I bought the spices I could find from the supermarket. I also bought a large pork bone and 2 chicken racks to make a broth.
Alright, the materials are ready, let's do it!

Rice Cooker Braised Beef

1. Boil the broth: wash the chicken racks and large pork bones, put in cold water, add 2 scallions, 3 slices of ginger, 1 tablespoon of cooking wine to blanch water, remove the foam, rinse with warm water, add enough water to boil on high heat, small Simmer for 2~3 hours, strain out the soup, do not use chicken racks and pork bones (you can eat it with the sauce).

2. Cut the beef into large pieces, soak in cold water to remove blood, soak for at least half an hour, changing the water from time to time.

3. Put cold water into the pot, add green onion and ginger and boil for another 1 to 2 minutes.

4. Remove the scum and rinse with cold water.

5. Wash the ash with the spices, put them into a gauze bag, and tie the bag tightly. Put half a pot of water in the rice cooker, put it in the spice bag and boil for another 10 minutes.

6. Put the boiled stock and blanched beef tendon into the spice soup, add seasonings other than salt, and taste the soup after boiling. If it feels light, add salt (or other seasonings) and add to the So far it feels a bit salty. Cook for 1 to 1.5 hours, turn off the heat (power off) and soak for 1 to 2 hours after cooking.

7. Take out the soaked beef tendon, cover with plastic wrap and refrigerate for more than 1 hour. Take out the slices and put on a plate when eating.

8. It's on the table! The first time I made it, I didn’t have enough experience and the taste was a little weak. It’s okay. It can be eaten with sauce. This beef is crispy but not rotten, and the meat is firm but not hard. It is also very delicious and full of aroma.

9. Use gauze to filter out the remaining braised soup and put it in a glass container sterilized with boiling water. After cooling, it will be sealed and frozen for storage. The next time you braise something, it will be old braised!

Tips:
1 You can buy ready-made sachets if there are few spices at home or are too troublesome. If you don’t want to boil the broth, please ignore the first step and just add water when marinating.
2 The dosage is estimated by Mao, and not weighed. The principle is that it is less than more. If it is too much, it will have a bitter taste, and if the aroma is too strong, it will be uncomfortable.
3 The seasoning should be less than too much, and salt can be added if it is light, it is not easy to adjust if it is salty. Some like to add hot peppers and other ingredients, please add them according to your preference.
4 I have read a recipe for braised beef, saying that the beef should not be washed after buying it. It should be marinated for 2 days. I always find it weird if the beef is not washed, so I should wash it and rest assured. As for the corned beef, I think I can try it, but after reading the reviews, many people say that the beef is stinky after marinating for 2 days, so you have to marinate it first, so don't marinate it for too long.
5 How long can the old brine be stored? Actually, I don’t know. My experience with cooking friends says that it’s cooked once a week in refrigeration. If it’s frozen, it shouldn’t matter if it’s cooked once in half a month, right?
6 The next time you marinate something, you can add spices and seasonings according to the amount of old soup and the amount of food to be marinated.