Braised beef

Overview

I bought a large piece of beef hind shank, and I am particularly greedy for the tempting braised beef noodles. I must try it, no matter what, I have to try it. The beef is simmered over low heat, add a little dried hawthorn, and tomato sauce. The color is bright and attractive.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• pregnant women
• maternity
• autumn recipes
• banquet dishes
• lunch
• beef shank
• cinnamon
• cooking wine
• dried hawthorn slices
• green onions
• oil
• star anise
• zanthoxylum bungeanum
• ginger
• salt
• tomato sauce

Ingredients

Steps

1. 1 Soak the purchased beef in clean water for about 2 hours to soak out the blood;

   

2. 2 Cut the soaked beef into small pieces, not too small, as it will shrink after stewing;

   

3. 3 Put enough water in the pot, add beef blanching water, and add cold water into the pot;

   

4. 4 Bring to a boil over high heat, cook over medium heat for a while until foam comes out; turn off the heat, take out the beef, and pour out the water;

   

5. 5 Prepared spices; cut green onions into large pieces;

   

6. 6 Add oil to the wok and when it is hot, add the green onions until fragrant;

   

7. 7 Add other spices and oil;

   

8. 8 After the spices are fragrant, add beef and stir-fry;

   

9. 9 Pour in appropriate amount of cooking wine;

   

10. 10 Add appropriate amount of light soy sauce;

    

11. 11 Add an appropriate amount of dark soy sauce;

    

12. 12 Add water to cover the beef;

    

13. 13 Bring to a boil over high heat, then simmer over low heat. When simmering for 20 minutes, add an appropriate amount of tomato sauce;

    

14. 14 Add appropriate amount of salt to taste;

    

15. 15 Continue to simmer for 10 minutes. When the beef is bright red in color and tender, turn off the heat. To eat beef noodles, add more soup.

    

16. 16 Enjoy a bowl of beef noodles.