Health effects
Star anise: regulates qi, relieves pain, and dispels cold
Zanthoxylum bungeanum: maintains healthy skin and mucous membranes
Cinnamon: warms the body
Ingredients
Beef tendon ( 1500g ) | Water ( appropriate amount ) |
Ginger ( 10g ) | Star anise ( 2 pieces ) |
Zanthoxylum bungeanum ( 40 capsules ) | Cumin ( 50 capsules ) |
Cinnamon ( 4g ) | Dahurian ( 2g ) |
Shannai ( 1g ) | Lilac ( 4 capsules ) |
Dark soy sauce ( 30ml ) | Salt ( 3 tablespoons ) |
Family secret braised beef recipe
1.Buy beef tendon and cut it into several large pieces.I got three kilograms, basically one piece per kilogram.You can’t cut it any further, as the meat will shrink when cooked, and if it’s too small, it will easily break into pieces.
Soak in cold water for about half an hour, soak away the blood, and pour away the water
2.Put cold water in the pot, bring to a boil and cook for 15 minutes to fully boil the blood.
3.Take it out, rinse it with cold water, and soak it in cold water for 10 minutes to make the meat firm and not fall apart after cooking
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4.Prepare seasonings
5.Put the seasonings into the bag and wrap it up, and pat the ginger
6.In the pot Pour the water that has covered the beef, bring it to a boil, and add the beef tendon
7.Add Old soy sauce
8.Put ginger and seasoning bag, add Laolu (commonly known as Lao Tang, If not, add more dark soy sauce and salt.)
9. Add salt, bring to a boil over high heat and then simmer over medium to low heat until the meat can be pierced with chopsticks.Turn off the heat and simmer for two to three hours until the meat is fragrant.If possible, it is best to spend the night alone.For the sake of speed, I put it in the pressure cooker for 30 minutes.If you are not in a hurry, an ordinary pot is better
10. Reduce the juice over high heat until there is only a small bowl of soup left.Take out the ingredients and ginger, keep the marinade and cool it in the refrigerator to store as an old soup.Add it directly to the pot when you use it next time.The beef will taste better.thick.
Drain the meat and let it cool, then refrigerate it overnight for better slicing.
11.Slice and plate
12.It can also be eaten with dipping sauce.
Tips
1.Be sure to choose beef tendons, which are most suitable for marinating;
2.Use cold water to blanch the beef, so that the blood foam and odor can be fully removed;
3.After blanching, rinse and soak in cold water.It can make the meat firmer;
4.The spices can be adjusted according to your own preferences;
5.The marinating time and heat should be controlled well.If the heat is not enough, the meat will not become chewy and tasteless; if the heat is too high, It is not chewy and is easy to shred, as long as chopsticks can be inserted easily;
6.After the braised beef is refrigerated, it is easier to cut into thin slices.
7.The remaining marinade needs to be fully cooled, stored in a clean glass container, and stored in a sealed container in the refrigerator.It can be used repeatedly.Just add water and spices the next time you use it; if it is not used for a long time, , need to be frozen and stored.
8.When adding old stewed stew, pay attention to the amount of salt and dark soy sauce.The stewed stew is very thick, salty, and darker in color.
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