Beef ribs and stewed radish
Overview
First, let’s talk about the origin of this beef rib. It came from a cow that my father-in-law and my third uncle bought together during the Chinese New Year. This cow has a super good taste, which is better than any beef bought on the market, but it is a little fatter. But because of this, beef is particularly fragrant and tender, and lean meat is often mixed with some fat. I once thought that a piece of meat that was slightly marinated and then cooked was a tongue, haha. These ribs were cut into sections and packed in the refrigerator. They were braised twice with radish. It was so fragrant and very satisfying.
Tags
Ingredients
Steps
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Wash the beef ribs and set aside.
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Add some cooking wine to the beef ribs and put it in cold water. After the water boils, take out the ribs and wash them.
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Put some oil in the pot, add ginger and rock sugar.
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Pour in the beef ribs and stir-fry until the water is dry, then pour in the cooking wine.
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Pour in the fresh soy sauce, add a little bean paste and a little vinegar and stir-fry for a few times.
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Heat water to cover the ingredients, transfer to a casserole, add seasoning packets containing peppercorns, star anise, and garlic. Once the water boils, simmer over low heat for 30 minutes.
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Peel the radish and cut into cubes.
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Add the radish and cook until the radish is cooked. Simmer over high heat for a while to reduce the soup. I simmered it for about 30 minutes. When it's almost cooked, add an appropriate amount of salt depending on the situation.
