Beef with soy sauce
Overview
Living in the south, I rarely ate soy beef since I was a child. Always when the Spring Festival comes, my father will fill a large pot of beef and tripe with sauce, and stir-fry it with green peppers and green garlic. The delicious memory of the sauce is always with me. . . After getting married, I settled in Beijing with my husband, and my taste also followed that of Beijing. The preference for meat in the north is really ubiquitous. Lamb, beef, big bone, elbow, pig's trotters and braised sauce are all eaten in different ways. Shabu-shabu in winter and barbecue in summer are complete without meat! Sauced beef is my husband's favorite. When I was a child, my father made soy sauce beef for me. When I got married, I made soy sauce beef for my husband. I think this is the taste of home that I have always missed!
Tags
Ingredients
Steps
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Choose beef tendon! Keep pounding the beef with the back of the knife. (According to your own preference, you can also stew it with tripe and tendon)
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After beating, the meat is loosened and the white fascia on the surface of the beef tendon is separated.
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This layer of white fascia must be removed before it can taste delicious. The peeled off fascia can be stewed with the beef later.
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Cut the processed beef into ten centimeter square (fist-sized) pieces.
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Don't worry! Marinate before marinating. Add scallions, ginger, white wine, dark soy sauce, yellow sauce, thirteen spices and sugar to the beef, and mix well with your hands.
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Then cover it with plastic wrap and marinate it in the refrigerator for seven or eight hours to fully develop the color and flavor.
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Before you start simmering, prepare your spices. There are star anise, cinnamon, bay leaf, pepper, fennel, angelica and hawthorn, and you can also add a little dried chili pepper and licorice.
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Finally the stew begins! Put the marinated beef into cold water, pour in the marinating ingredients together, turn up the heat and bring the soup to a boil.
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After boiling the pot, add the prepared spices, then add soy sauce to adjust the color, cover the pot and simmer over low heat for forty-five minutes. (Remember, salt should be added when the meat is almost cooked!) After turning off the heat, do not open the lid in a hurry and soak it in the casserole for 2 hours.
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Take the stewed beef out of the pot and let it cool, then cut it into thin slices and enjoy.
