Stewed Beef

Name: Stewed Beef
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g tendon of cow; 3g salt; 3g shallot; 3g ginger; 1 piece star anise; 3g pepper; 1 stage Cinnamon; 3g Dried chili; 3ml Soy sauce; 3g Angelica dahurica; 3g Sugar; Some Huadiao Wine; Some Marinade; Some Fennel Seed

by Tiger Mom Shangcai

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Braised beef is not the longer the cooking time, the more rotten the meat, the better, it will be too woody and inflexible, and even the old ones will not chew. Now there are many new types of pots, which are used to stew beef quickly and well. They are evenly heated to lock in nutrients and not sticky, etc.

Stewed Beef

1. Soak the beef tendon in clean water for 3-4 times to remove the blood until the color turns white. Then put the beef tendon into the electromagnetic purple clay pot, put in the clear water without it, and add the onion, ginger, dried chili, pepper, star anise, cinnamon, angelica, cumin together

2. Add seasonings: light soy sauce, dark soy sauce, salt, sugar, Huadiao wine, old marinade

3. Turn the electromagnetic purple clay pot to Wuhuo, cover and start cooking

4. After about 2-3 hours, when you can smell the scent of beef floating in the house, you must observe it at any time. If you can easily pass the beef with a chopstick, you can turn off the fire. Then don’t take out the beef that is not in a hurry, and continue to soak it in the soup. It will look better and taste better if it is colored overnight.

5. After the beef is thoroughly cooled and soaked to add more flavor, take it out and let it dry for a few hours to make the surface dry, so that it is easier to cut good-looking slices.