Beef brisket and beef brisket can't judge who is better. It can only be said that beef is suitable for all kinds of practices, while beef brisket stew is more delicious.
Beef brisket refers to a piece of meat with tendons, meat and oil flowers, that is, the soft muscles near the abdomen and ribs of cattle. In fact, this is just a general statement. If the meat of many parts of cattle is divided according to the parts, it can be called beef brisket. The imported part is mainly beef ribs cut into strips, and the deboned strip meat taken from the ribs has more lean meat, less fat and less tendons, which is suitable for stew or stew. In addition, there is a tenderloin with less muscle, less oil and more meat on the upper layer of tenderloin, but its shape is irregular, which can also be called brisket. At the same time, beef tendon can also be regarded as a kind of beef brisket, with full muscles, less oil and even lean meat. Generally used for halogen, not suitable for stewing, and not suitable for stewing.
Stewing beef is a good skill.
If you want to cook delicious cooked beef, add some of this stuff. Beef is more delicious than restaurant cooking!
▼ Don't burn, use tea.
Beef doesn't need to be scalded to make it smell like wood. Just simmer it in cold water. You can only add boiling water when you add water halfway. Adding tea to the pot can increase the meat flavor and make the beef more ripe, soft and delicious ~
▼ Red wine and honey are softer.
When cooking beef, add a little red wine or honey to make the meat softer and easier to cook. (ps: honey should be added when the temperature in the pot is not high, and the effect is better ~)
▼ Hawthorn makes meat more delicious
When cooking beef, you can add a few slices of dried hawthorn to cook together, which will help improve the activity of proteolytic enzymes, make beef softer and more delicious!
▼ Soybeans and tomatoes as accessories
When cooking beef, adding soy sauce or a tomato as an auxiliary material can speed up the ripening and softening of beef, and tomatoes can also enhance the flavor of beef and make the soup more delicious ~
▼ Just add some beer.
Beer is the best way to stew beef. When adding water, use beer instead. Even the meat that is difficult to stew can be cooked and softened, and the effect is excellent!
▼ Fast stewed beef.
If you want to stew beef quickly, besides working hard on beef, props are also very important! It is best to stew beef in a pressure cooker and casserole. Press it with a pressure cooker, it will be cooked and soft immediately, and the casserole is more fragrant and delicious than the pressure cooker ~
How to choose beef
Take a look and see if there are any red spots on the skin. Those without red spots are good meat, and those with red spots are bad meat. Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.
Second, fresh meat has a normal smell, while inferior meat has an ammonia smell or a sour taste.
Three touches: First, it should be elastic, fresh meat should be elastic, the depression will recover immediately after finger pressing, the elasticity of inferior meat is poor, the depression will recover slowly or even cannot recover after finger pressing, and the deteriorated meat is inelastic; Second, feel the viscosity. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. Deteriorated meat sticks to hands seriously and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and unstable.
The practice of sauce beef
It is best to use beef tendon to make sauce beef, so that sauce beef is strong and chewy.
material
3 kg of beef tendon, 5 tablespoons of soy sauce, 2 tablespoons of soy sauce 10, 2 star anise, 2 pieces of cinnamon 1 piece, 2 pieces of fragrant leaves, 20 pieces of pepper, 2 pieces of dried pepper, 5 pieces of clove, 4 pieces of ginger, 3 pieces of onion, nutmeg and tsaoko 1 piece.
working methods
1. Cut the meat into palm-sized pieces, put them in a pot filled with cold water, and bring the water to a boil with high fire. Be careful not to cover the pot when cooking beef. )
2. When the blood of beef is basically boiling, remove the beef and let it cool.
3. Take another soup pot, add 3 bowls of water and bring to a boil. Add dried Chili, ginger slices, star anise, cinnamon, geranium, pepper, clove, nutmeg and tsaoko and cook for 5 minutes.
4. Put the beef, soy sauce, soy sauce and cooking wine into the pot, boil and simmer for 40 minutes.
5. Take out the beef and let it cool, then put it back in the pot and cook for 15 minutes, then turn off the fire and let the beef marinate for two hours.