Braised beef
Overview
The nutrition of beef is well known and I won’t repeat it here. I just want to talk about the thousands of stewed tofu and the thousands of stewed beef. This braised beef is a secret recipe that our family has accumulated over decades. After being simmered slowly over low heat, the soup is rich and the meat is fragrant and tender. Whether it is served with rice or steamed buns and flatbreads, you will enjoy it.
Tags
Ingredients
Steps
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Put the milk into the box, pour cold water over the beef and soak it for about two hours, then clean it;
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Take out the denim and cut it into small pieces of about 2 cm;
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Put the beef pieces into a large pot, pour cold water to cover the meat pieces, add a few slices of ginger, and pour in a tablespoon of cooking wine;
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Bring to a boil over high heat and cook for five minutes, remove and drain;
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Pour a little vegetable oil into the pot, add ginger slices, star anise, cinnamon, strawberry and nutmeg, stir-fry over low heat until fragrant;
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Pour in the beef cubes and stir-fry for a few minutes to allow the aroma to melt into the meat better;
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Add 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, a drop of vinegar, and 2 small pieces of rock sugar, and continue to stir-fry for 5 minutes until it changes color;
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Put the peppercorns and fennel into the material box;
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Add boiling water to the pot to cover the meat, add the seasoning box, fragrant leaves, and finally pour in Huadiao wine;
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Cover the pot, bring to a boil over high heat, turn to low heat and simmer for more than 2 hours;
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At this time, half of the water is boiled. Take out a piece of beef and stir it. If the beef piece is cooked, turn on the high heat and reduce the soup to a thick consistency;
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It’s out of the pot!
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Finished product pictures
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Finished product pictures
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Fragrant!
