Rice cooker braised beef
Overview
I have never been good at cooking beef. I usually use a pressure cooker to make it crispy and add curry to make curry beef soup, which is still edible. If you cook beef in other ways, you will give me the same evaluation! One day when we were chatting about cooking in the office, Xiao Li said that he braises beef, so he quickly asked for advice on how to do it. In fact, it is not difficult, spices + stock + time, the important thing is that there must be old soup. I have longed for the method of stewing, but the recipe is very complicated, with many spices, many of which are uncommon. In addition, starting from boiling stock makes my head feel heavy. But Xiao Li said that I could use whatever spices I wanted, so I decided to make it once. I bought beef tendon a long time ago and stored it in the refrigerator, but I have never dared to make it. I also bought whatever spices I could find from the supermarket, a large pork bone, and two chicken racks to make soup stock. Okay, you have all the materials, let’s get started!
Tags
Ingredients
Steps
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Make soup stock: Wash the chicken racks and pork bones, put them into a pot with cold water, add 2 green onions, three slices of ginger, and 1 tablespoon of cooking wine and blanch them in water, remove and rinse with warm water to remove any floating foam, add enough water to bring to a boil over high heat, and simmer over low heat for 2 to 3 hours. Strain out the soup. Do not use the chicken racks and pork bones (they can be eaten with sauce).
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Cut the beef into large pieces and soak in cold water to remove the blood for at least half an hour, changing the water occasionally.
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Pour cold water into the pot, add onions and ginger, bring to a boil and cook for 1 to 2 minutes.
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Remove and rinse with cold water to remove any scum.
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Wash the floating dust of the spices with water, put them into a gauze bag, and tie the bag tightly. Fill the rice cooker with half a pot of water, add the spice bag and boil for 10 minutes.
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Put the boiled stock and blanched beef tendons into the spice soup, add seasonings except salt, and taste the soup after boiling. If it feels bland, add more salt (or other seasonings) until it feels a little salty. Cook for 1 to 1.5 hours. After cooking, turn off the heat (cut off the power) and soak for 1 to 2 hours.
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Remove the soaked beef tendons, cover with plastic wrap and refrigerate for more than 1 hour. Take out slices and serve on a plate when eating.
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It’s served! It’s my first time making it, so I don’t have much experience, so the taste is a bit bland, but that’s okay, you can dip it in the sauce and eat it. The beef is crispy but not rotten, the meat is firm but not hard, and it’s full of aroma and very delicious.
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Use gauze to filter the remaining stewed soup to remove impurities, put it in a glass container sterilized with boiling water, let it cool, then seal and freeze it for storage. The next time you stew something, it will be the same stewed soup!
