Stewed Beef

Name: Stewed Beef
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 kg Tendons meat; 30g crystal sugar; 15g salt; 30g Soy sauce; 1500g Shimizu; 1 serving Commercially available braised pork bag

by goodsnake

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

When I was a teenager, I read that when I read that there were gangs meeting together, I always called my junior to cut two catties of beef and sift a few bowls of good wine. Then talk about Shenghuan. Braised beef is best to choose beef tendon. The toughness of beef and the chewing texture of the beef tendon that has been boiled to the gelatinization in the middle of the meat are the best.

Ingredients

1 kg Tendons Meat
30g Crystal Sugar
15g Salt
30g Soy Sauce
1500g Shimizu
1 serving Commercially Available Braised Pork Bag

Stewed Beef

1. Clean the beef

2. Blanch the buffalo beef with cold water, skim off the foam on the surface, boil the water, pour the water off, and wash the beef

3. Put the stewed meat into a non-woven bag and seal the mouth of the bag

4. Put cold water in the pot again, put all the ingredients in the pot

5. After the high heat is boiled, turn to low heat and simmer for two hours.

6. Take out the beef and let it cool and slice it for consumption

Tips:
You can buy the braised meat ingredients that are generally sold in supermarkets, and they are all well-matched, saving yourself the trouble of buying a bunch of spices and returning it with just a little bit.