What are the production steps of braised beef?
First, soak the beef in clear water. After about two hours, put it in cold water and boil it. Remember to turn it over. After the water is boiled, boil it for two or three minutes to boil the blood in the beef.
Then prepare the seasoning, put it in a professional bag, boil it in water, and continue to cook for about ten minutes after the water boils. Then put the previously cooked beef in cold water, put the beef in the marinated soup, and add rock sugar, soy sauce, old cooking wine and other materials. Then simmer slowly, wait for about an hour, and add the right amount of salt in the last ten minutes.
Finally, you can take out the beef, wait until the soup is cold, then put it in, wait for four or five hours, or stay overnight. Soak the beef before taking it out. When it is dry, you can slice it and save it. You can put the cooked beef in the refrigerator so that you can eat it when you want. However, although beef is delicious, we should pay attention to the taboos of eating beef. Beef should not be eaten with brown sugar, snails and catfish. If these are eaten together, some adverse reactions may occur.
Which part of braised beef is better for eating beef?
Braised beef usually uses beef tendon meat, which is more elastic and tastes good when marinated. In fact, different parts of beef can have different uses, such as beef brisket or dog meat, which can be used to roast beef or make soup. The so-called tile ditch is the beef breast after removing the ribs. Because the groove with ribs on it is similar to the tile groove, it is called tile groove meat. This part of the meat is very loose, with butter in it. The stew is quite good.
Beef tenderloin is delicious when fried. You can slice it first, then add seasoning and stir-fry it with hot oil. It tastes good. Stewed oxtail or braised in brown sauce is good.