A friend who engaged in catering asked for it many times and didn't tell him. Frankly speaking, it is more than fun to give something that you have spent a lot of energy on to the public. Especially in the current Internet environment, knowledge is getting cheaper and cheaper. I can hide it myself, and I only have two meals a week. I hesitated for a long time and decided to write.
Most people talk about beef and ham, and I used to. Once I went to an old man who brought a plate of beef to drink with me. It is soft and juicy, chewy and has a long aftertaste. It has been confirmed that it is the flesh and blood of the ox leg. The old man asked me to guess again. After a while, I realized that it was taken from the oxtail. Asked about marinade, but refused to elaborate.
Later, I pickled myself many times, and then visited the elderly to gradually find out the dosage of each medicine. Constantly adjust the brine and finally stabilize the taste. Day after day, braised beef has become a beauty in my heart and a dream of friends from all walks of life. Buy me a drink and repeatedly ask me to pack a catty of braised beef.
Look at the prepared ingredients, including 3 oxtails, 30ml of yellow wine, 6g of pepper, 0/0g of mineral salt/kloc-,3 thick slices of ginger and 2 green onions. Pickling materials include 3 pieces of Alpinia officinarum, 5 pieces of Angelica dahurica, 5 grams of dried tangerine peel, 4 pieces of star anise, 3 pieces of Amomum tsaoko 1 piece and licorice.
In addition, take 2 liters of salt water.
I have written a recipe for boiling brine before, and I need to add a pot of brine to my life.
You can also use pure water, which tastes bad. On the basis of the above marinade, add two tablespoons (30ml) of fennel and three fragrant leaves, pour 2 to 3 liters of water for half an hour to taste, and add blanched beef. Never pour out the cooked brine soup, filter and boil it, and then seal and refrigerate it for later use.
Buy fresh oxtail, a big piece near the ass. The fat content of oxtail meat is higher than that of leg meat. Because of frequent activities, sticky bones, delicate meat and full taste. The price is a bit expensive, more than three yuan. But after the oxtail is salted, I usually don't want to marinate the leg meat.
Zanthoxylum bungeanum is used for curing meat and blanching, but not for marinating. It was also the old man who reminded me that pepper can deodorize cattle and sheep, but it should not be cooked for a long time, and pickled beef should not be numb.
Tell me about the marinade used.
Angelica dahurica, aromatic seasoning. High affinity, like beef and chicken, but also like stew. Angelica dahurica is easy to disperse, so it is not necessary to boil brine for the first time, and then add brine ingredients. Two to three liters of Tonga, five to eight tablets, once for each salt water.
Alpine, beef partner. It tastes spicy, but it can remove the fishy smell. After cooking, the taste is thick, which makes the beef more chewy and delicious.
As mentioned above, dried tangerine peel is slightly sweet, which can neutralize too strong meat flavor. The beef cooked by licorice is sweet but not greasy, and it is also the old man who told me that I need to add a lot of blind seasoning.
Star anise, heavy taste, pork and beef fixed collocation.
Amomum tsaoko, spicy, perfect with beef and mutton. Mutton soup is especially delicious. If you pickle beef, add tsaoko at least once every three times.
Licorice, sweetening and refreshing.
Rice wine 30ml salt 10g pepper 6g, bacon. Adding a little more salt can make the meat firmer and easier to taste when marinated. Small pieces such as oxtail can be marinated for three to five hours. If it is a large piece of beef ham, it needs to be marinated for a day or two.
Fully knead, add yellow wine and salt into the meat, and evenly distribute pepper on the surface.
Seal with plastic wrap and refrigerate for more than three hours.
After three hours, pour the salt water into the saucepan and boil.
Put the marinade in a stainless steel ball or gauze bag, soak it in warm water for three minutes, then take it out and put it in a stew pot.
Then add about one liter of purified water to the brine, bring it to a boil, and add salt several times to adjust the salinity.
After boiling, turn to low heat, cover and continue cooking for more than fifteen minutes.
Take out the pickled oxtail, put the one with pepper on it into the soup pot, add ginger slices and onion segments, and add a lot of cold water.
Turn on medium heat and turn off the heat after boiling for three minutes.
Remove oxtail and wash it with warm water.
Boil the brine in a saucepan 15 to 20 minutes for seasoning, and put the oxtail into the water.
Cover and stew for two to two and a half hours. In order to avoid the evaporation of soup, some places can't be cooked. You can lift the lid once or twice and turn the meat over.
Turn off the fire then, don't uncover it, and keep it stuffy for an hour.
After an hour, remove the lid, take out the beef and let it cool.
The meat is soft enough, tear it off by hand and put it on a plate.
Slightly hot beef, with a charming sauce flavor. The entrance is soft, the gravy is overflowing, it is not firewood at all, it is chewy, and it has a long aftertaste when swallowed.
You can drink wine or bibimbap. When summer comes, the amount of rice milled on the grain list is reduced to 500 Jin per month. Readers who receive rice must be sealed and refrigerated, and don't put it in a humid and stuffy place. The fresh Wuchang Daohuaxiang No.2 has outstanding fragrance and is slightly delicate. Again, don't buy too much, test it once a month.
Filter brine, boiling for three minute, cooling, packing, sealing, refrigerate, and boiling at least once every five days.
I hope that after many years, braised beef is also your specialty, with a wonderful taste and taste, which will make me miss others.