Sauced Beef Tendon
Overview
Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than that of pork. It can improve the body's disease resistance. It can replenish blood loss and repair tissues for growth and development, surgery and post-disease recuperation. Beef can nourish the spleen and stomach, strengthen muscles and bones, resolve phlegm and wind, quenches thirst and saliva. It is suitable for people with middle-Qi, shortness of breath, weak body, weak muscles and bones, anemia, chronic illness, and yellowish and dizzy complexion. I marinated it with Northeastern soybean paste and fermented bean curd juice one day in advance, then simmered it in a casserole with beer. After 4 hours, turn off the heat, soak it in the soup for 4 hours, then turn on the heat again to reduce the sauce until the soup is thick and the meat is tender. The beef tendon at this time can be eaten hot or cold and can be stored for many days.
Tags
Ingredients
Steps
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Soak the purchased beef shank in water for three hours, changing the water twice.
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After soaking, stir evenly with Northeastern miso and fermented bean curd juice.
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Massage it with your hands for a while to fully absorb the flavor, then put it in the refrigerator for 24 hours.
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Put the onion, ginger, all the above spices and rock sugar in a casserole (larger one), then put the marinated beef shank into the casserole, add beer until the beef is covered by about one centimeter. After the fire boils, turn to medium-low heat, simmer for about four hours, turn off the heat, and let it cool naturally. Turn off the heat after 4 hours and reduce the juice again until the soup is thick. The beef at this time can be eaten hot or cold.
