Stewed Beef

Name: Stewed Beef
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: one kilogram Beef Shank; A few star anise; A handful of Fennel; Some pepper; 2 clove; A few pieces Bay leaf; piece ginger; 1 spoon salt; 1 spoon Soy sauce; 1 spoon Cooking Wine

by Yaoyao Original Food Class

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

How to make beef to eat is, of course, it is braised. Braised beef uses beef tendon meat, which has a lot of muscles and brains. The stewed beef has a strong beef flavour and chewy. It is cold now. Save some of the braised and get up early. Boil a bowl of clear noodle soup, add some greens, chives and stock, put a few slices of braised beef, a bowl of rich beef noodle breakfast is ready.

Stewed Beef

1. Cut beef tendon into large pieces and set aside.

2. Pour cold water into the pot, add a few pieces of bay leaves, a spoonful of cooking wine, and turn off the heat when the water is boiled to remove the blood in the beef.

3. It is not recommended to marinate directly, so that the aroma of beef will also be stimulated after a course of water is cooked.

4. Take out the beef and control the water

5. Start another pot of clean water and add spices. There is no grass fruit today. It would be better to add some grass fruit scent.

6. Bring to the boil, add salt and dark soy sauce to mix.

7. Add blanched beef

8. Turn on a low fire and cook for 60 to 120 minutes, depending on the heat preservation performance and heating degree of the pot.

9. Take the beef out, wait for the water temperature to come down, put the beef into the raw water, soak it overnight, the beef will become firm, and then slice it for consumption.