Stewed Beef

Name: Stewed Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g beef; 100g Yellow sauce; 3g star anise; 2g pepper; 2g Bay leaf; 5g Cinnamon; 4g clove; 2g Fennel; 7g Tangerine peel; 1 stage shallot; 1 piece ginger; 1 teaspoon salt; 2 pieces crystal sugar; 5 tbsp Rice wine; 5 tbsp Soy sauce

by Lin Feng

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

My mother bought a large piece of beef, which happened to be beef tendon, so she thought about making braised beef. After all, my dad would have been greedy for eating vegetables with us every day.
This dish is not troublesome to make, because there are too many spices and a bit of time, but the taste is not bad, and the remaining soup can be used as old soup or noodles. It is very convenient to use and can be used for several days. Use your brain to cook, haha (^ ^)"

Stewed Beef

1. A piece of beef shank, it must be tender (my piece is a bit old), clean it

2. Put water in the pot, soak the beef for 5 hours, change the water every hour, this is very important, the beef will be clean when it is cooked later

3. Tangerine peel, Chinese pepper, star anise, cumin, cinnamon, cloves, bay leaves are ready (not too much bay leaves, about 2 leaves are good)

4. Bandage all the spices with gauze

5. The yellow sauce is boiled in water and let stand for half an hour

6. Bring the spices to a boil over high heat

7. Strain the yellow sauce and pour it into the pot

8. After the fire is boiled, put the beef,

9. Skim the beef foam

10. Add appropriate amount of rice wine, soy sauce and rock sugar

11. Add sliced green onions and smashed ginger, boil on high heat, turn to low heat and cook for 2-3 hours (depending on the size of the beef), add appropriate amount of salt

12. After cooking, soak overnight for at least 3 hours to add more flavor to the beef

Tips:
1. Beef tendon meat is more suitable for braised beef, the meat should not be too old, the beef I used here is a bit old, and the meat is a little loose
2. The old beef can be tied with rope to make the meat firmer, I am lazy here
3. Don’t pour out the boiled soup, save it for the old soup, and pour it in next time the stewed meat will make the stewed meat more delicious.
4. The amount of spices and condiments should be adjusted according to their respective tastes, and the suitable ones are the best