Family secret braised beef
Overview
Beef has the highest protein content among animal meats. It is high in protein and low in fat. Its nutrition is second only to seafood such as fish and shrimp. In addition to stewing, stir-frying, stir-frying, stuffing, etc., one of the most common ways to eat at home is braising. We all commonly call it sauced beef. In fact, there is a difference between sauce and braising. The difference between marinating and sauce-making: First, the selection of materials is different. For marinating, animal raw materials can be used: such as beef, chicken, duck, offal, etc., or plant-based raw materials can be used: such as dried tofu, winter bamboo shoots, etc., while for sauce-making, animal raw materials are mainly used, specifically animal meat and offal. , bones, heads, hoofs, tails, etc.; secondly, the marinade must be retained during marinating, and the older the marinade (used repeatedly), the better the taste of the marinated food, so the more valuable it is. The sauce used for sauce making is freshly made. After the raw materials are finished, the sauce should be thickened and poured on the braised dishes. The cooking method of sauce is popular in the north, while the cooking method of marinating is popular in the south, so there is a saying of southern marinade and northern sauce. Sauce products: the spices used are relatively high, the sauce is rich, and the seasoning is heavy. Braised products: Mainly use salt water, low in seasonings and spices, and light in color. The braised method in the north is generally darker in color and uses slightly more spices. This is also the method passed down in my family. Braised beef can be served with staple food and porridge for breakfast, or as a cold dish with wine during dinner. During the Spring Festival, every family likes to make some. The key to braised beef is to choose the right part. Be sure to buy beef tendon meat. Good beef tendon meat is commonly known as money tendon. It is the meat from the front leg of the beef. The meat is firmer, has more tendons, and tastes better.
Tags
Ingredients
Steps
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I bought the beef tendon and cut it into several large pieces. I got three kilograms of it, basically one piece per kilogram. You can’t cut it any further, as the meat will shrink when cooked, and if it’s too small, it will easily break into pieces. Soak in cold water for about half an hour to remove the blood and pour away the water
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Put cold water in the pot, boil it and cook for 15 minutes to fully boil the bleeding water
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Take it out, rinse it with cold water, and soak it in cold water for 10 minutes to make the meat firm and not fall apart after cooking
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Prepare seasoning
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Put the seasoning spices into the bag and wrap it up, pat the ginger
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Put enough water to cover the beef in a pot, bring to a boil, and add beef tendon
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Add dark soy sauce
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Add the ginger and seasoning packets, and add the old stew (commonly known as the old soup, if it is not available, do not add it, the amount of soy sauce and salt will be increased)
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Add salt, bring to a boil over high heat and then simmer over medium to low heat until the meat can be pierced with chopsticks. Turn off the heat and simmer for two to three hours until the meat is fragrant. If possible, it is best to stay alone for a night. For the sake of speed, I put it in the pressure cooker for 30 minutes. If you are not in a hurry, an ordinary pot is best
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Reduce the juice over high heat until a small bowl of soup is left. Remove the ingredients and ginger. Leave the marinade to cool and store it in the refrigerator as an old soup. Add it directly to the pot when you use it next time. The beef in the sauce will have a thicker flavor. Remove the meat and let it cool, then refrigerate it overnight for better slicing.
