Stewed beef-You Are Foodie

By Tiffany
36

Stewed beef

Do it according to your own taste, not only delicious, but also more comfortable to eat 😊~

Main Ingredients

Beef tendon 1000g

Auxiliary Ingredients

Millet sauce 2
coriander 3
Scallion, ginger and garlic appropriate amount

Seasonings

Brine bag 1 Pack
Old smoke 1 / 2 tsp
Raw 1 tsp
soybean paste 1 tabletsp
Rock sugar appropriate amount
White granulated sugar 100g
Cooking wine 1 tsp

This method can be used for stewed beef, stewed elbow, stewed pig's feet, stewed chicken legs, stewed chicken wings and other meat dishes, as well as stewed bean curd, stewed lotus and other vegetable dishes... You can stew whatever you like 😊~

Step 1 . Blanch beef: soak the beef tendon with water and wash it. Put it into the pot in cold water, add scallion and ginger slices, add a proper amount of cooking wine, blanch it in water for about five minutes, remove it, rinse it with warm water and drain it.

Step 2 . Stir fry sugar color: add a proper amount of white sugar (or rock sugar) in the pot, turn on low heat, stir and stir until small bubbles appear, add a bowl of boiling water, stir evenly, and put out for standby.

Step 3 . Ingredients: scallion, ginger slices, coriander root, tangerine peel, grass fruit (without seeds), star anise, cinnamon, pepper, fragrant leaves, fennel, and brine bag.

Step 4 . This ready-made brine bag is used here (it may not be added, and the materials and dosage can be adjusted according to personal taste).

Step 5 . Heat the oil in another pot, stir fry the shallot, ginger slices and coriander root, then pour in the ingredients and stir fry until fragrant.

Step 6 . Add an appropriate amount of soybean paste (or sweet flour paste) to stir fry the sauce flavor, and then add an appropriate amount of raw soy sauce and a little old soy sauce.

Step 7 . Add proper amount of water (it is better to be able to pass the beef tendon meat), fried sugar, rock sugar and seasoning bag, and bring to a boil.

Step 8 . Pour the boiled brine into the casserole, put the boiled beef tendon into the casserole, bring it to a boil over high heat, cover the lid and turn it to low heat for 2 hours (you can taste the saltiness and spicy degree during the period, and adjust it according to your taste).

Step 9 . When it's time, it's good if you can easily poke it through with bamboo chopsticks. Turn off the fire and soak it for more than 2 hours.

Step 10 . After the beef tendon is cooled, wrap it with plastic wrap and put it in the refrigerator for cold storage (it can be frozen for a long time).

Step 11 . The stewed beef tendon dipped in the soul sauce is extremely fragrant 😊 (dipping juice: garlic powder, millet spicy ring, coriander section, add spicy seeds, flaxseed sesame oil, balsamic vinegar, and taste delicious).

Step 12 . The brine is filtered, sealed and stored in the refrigerator for reuse.

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!