Secret Braised Beef

Overview

Braised beef is a food that looks awesome. It’s done well and tastes really good. I tried it and found it difficult to fail...just three steps.

Tags

• hot dishes
• home cooking
• beef tendon
• braised buns
• light soy sauce
• old soy sauce
• onions
• rock sugar
• ginger

Ingredients

Steps

1. 1 For dark soy sauce and light soy sauce, I bought Lee Kum Kee in the supermarket; for cooking wine, I often use Wang Zhihe brand. Remember to put it in the refrigerator after opening, otherwise it will become sour; 3 green onions, 3 slices of ginger; 1 or 2 pieces of rock sugar, about 50 grams, large traditional ones, don’t just Crystal rock sugar; a bag of Taiwan Xinpai marinade package, bought on Taobao, it is very useful, you can stock up on a package, it is used for making tea eggs; a bag of black tea, just use it at home, either Chinese or English style, just don't add any spices.

   

2. 2 If the beef is to be fragrant and free of any odor, the blood must be blanched. 5 liters of cold water, put the whole beef tendon into the pot, wash and tie 3 spring onions, 3 slices of ginger, 30ML cooking wine (that is, 2 spoons of Chinese single-person porcelain spoons). Bring to a boil over high heat, then turn to medium heat and keep boiling with the lid open until no more blood comes out when a thin chopstick is inserted into the beef.

   

3. 3 Clean the blanching soup pot, pour the filtered beef soup back into the pot, add beef, black tea bags, brine bags and rock sugar. First pour in 100ML dark soy sauce, then add 100ML light soy sauce, and stir well. Bring to a boil over high heat, cover the pot, turn to low heat, and simmer for about 1 hour. Open the lid and poke the beef with chopsticks. If there is no obstruction, turn off the heat.

   

4. 4 Let the beef cool naturally. . Refrigerating the beef overnight will help distribute the aroma more evenly. You can always use the brine. Next time you use it to brine tea eggs, you can add another brine packet. Continue to add light soy sauce and dark soy sauce to the soup. The amount you add should be just right for the salty taste

   

5. 5 For whole braised beef, find a long plate, which will look better than a round plate.