Dad’s specialty dish: [Family Braised Beef Tendon]

Overview

Dad has a few specialties, braised pork, braised chicken with edamame, and beef. These dishes, as long as my father cooks them, will definitely be eaten cleanly, and there will be more leftovers! Among my dad’s special dishes, my favorite is braised beef. Thinking about it now, it may have something to do with the environment at that time. At that time, my family was not very wealthy, and we could not buy beef whenever we wanted like now. Only during the holidays would my family buy some beef and stew or braise it. Maybe because I don’t have many opportunities to eat it, and because it tastes so good, my memory is particularly deep. The braised beef made by my father is not only tender and not greasy, but also very tasty. I think it’s even more delicious than what’s sold in many delicatessens outside now! Pay attention to the key points in the method, and you can easily make perfect braised beef tendon~

Tags

• cold dishes
• home cooking
• dinner with friends
• lunch
• dinner
• banquet
• beef tendon
• cao guo
• chenpi
• cinnamon
• coriander
• dried chili pepper
• dried hawthorn
• edible oil
• garlic
• garlic cloves
• green onions
• huadiao
• licorice
• light soy sauce
• old ginger
• old soy sauce
• rice vinegar
• shannai
• sichuan pepper powder
• star anise
• sugar
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare the beef, onions, ginger and garlic (I didn’t have enough green onions, so I added some onions). For the beef, I use beef shank imported from Australia, which has a good texture;

   

2. 2 After washing the beef shank, soak it in water for 1-2 hours to remove part of the blood. You can change the water 1-2 times in the middle;

   

3. 3 Take out the soaked meat and cut it into large pieces. I cut the 600g meat into two pieces;

   

4. 4 Make a pot of water, put the beef in cold water and blanch it;

   

5. 5 While blanching, prepare a basin of cold water. You can put it in the refrigerator to chill first. After the beef is blanched, take it out and wash it with cold water to remove any foam, then quickly soak it in cold water for about half an hour (key step 1);

   

6. 6 Prepare the onions, ginger and garlic in ingredient A (I didn’t have enough green onions, so I added some onions);

   

7. 7 Prepare the spices in B and clean the spices with a strainer;

   

8. 8 Various seasonings in C (because my dad has diabetes, I used xylitol instead of sugar);

   

9. 9 A larger pot is better. Add enough water, fluffed ginger, scallions and prepared spices to the pot. I used marinated balls to pack the spices;

   

10. 10 After the fire boils, add all the seasonings, cover, continue to cook for 10-15 minutes, then turn to low heat and simmer slowly;

    

11. 11 When cooking stew, let’s make a secret weapon. Take a piece of oil paper, the kind used for baking will do, cut a circle according to the size of the pot lid, and then fold it into a right-angled fan shape;

    

12. 12 Fold again;

    

13. 13 Cut some slits along the side with the most overlap (Picture 13)

    

14. 14 The unfolded picture after cutting (key step 2);

    

15. 15 Remove the soaked beef and drain the water, then put it in the pot, bring to a boil over high heat and continue to cook for 10-15 minutes. In order to prevent the pot from splashing, you can put the pot lid on the chopsticks;

    

16. 16 Cover the prepared secret weapon, turn to low heat, and simmer for 1-2 hours until a rich aroma comes out;

    

17. 17 Try it with chopsticks. If it can be easily inserted into the beef, it is ready. When cooking for an hour, open the lid and add salt;

    

18. 18 Turn off the heat, filter out the spices, and let the beef soak in the brine without removing it (key step 3);

    

19. 19 After cooling naturally (or refrigeration overnight), take out and slice;

    

20. 20 Prepare the coriander, red pepper and garlic in ingredient D. Peel and mince garlic, mince coriander and red pepper. Place the minced garlic, part of the minced coriander and minced red pepper in a small bowl, and sprinkle the remaining minced coriander and minced red pepper on the sliced beef;

    

21. 21 Add a little light soy sauce to a small bowl;

    

22. 22 Add a little more rice vinegar. Use better vinegar and the taste will be more positive;

    

23. 23 Put a little pepper powder and cooking oil in the container, heat it until it bubbles, then pour the oil on the minced vegetables in the container while it is hot;

    

24. 24 Leave some spice oil and pour it over the minced coriander on the plate. Be careful of oil splashing on your hands.