Many friends will encounter the same problem when stewing beef at home. The fiber of beef is relatively old. After stewing beef for 2 hours, it is not ripe and rotten, and it can't bite. I don't know which step is wrong and something is wrong. How to stew beef is easy to be cooked and rotten? Today, I will teach you some tips for stewing beef. The stewed beef is cooked and delicious.
How to choose beef: First of all, we should choose the parts suitable for beef stew, such as beef breast, beef brisket, rib meat, tendon meat, and beef brisket, which are fragrant and tender after cooking, fat but not greasy, with more tendons and less meat, transparent and beautiful color after cooking, and rich ribs and muscles, and tender meat after cooking.
How to cut beef: it is also very particular about cutting beef. The fibrous tissue of beef is thicker and the connective tissue is denser, so it should be crosscut, and the long fiber should be cut off, not cut along the fibrous tissue, so that the beef will not be chewed. First, find the texture of beef, and then cut it perpendicular to the texture of meat. It is the top knife cutting, cutting across the grain of beef.
Stew: When stewing beef, you should first boil it with high fire, then simmer it with low fire, and stew it with high fire all the time. It is difficult to stew the beef until it is cooked and rotten. The salt must be put later. Add salt when collecting the juice, and then stew the beef. If the salt is added too early, the beef will be tight, and it will be difficult to stew the beef in the future.
Using rice cookers or pressure cookers can greatly shorten the stewing time of beef, and it will ripen quickly. The disadvantage is that the taste is not as good as that of beef stewed in a pot or casserole.
hawthorn
Add Hawthorn: When stewing beef, add 2-3 hawthorns to the pot, which tastes good and makes the beef more ripe. Hawthorn contains a certain amount of lipase and maslinic acid, and the lipase in Hawthorn can promote fat decomposition. Maslinic acid can improve the activity of proteolytic enzymes, because the main components of beef are protein and fat, so stewed beef is worse and easier to cook.
Cold beer
Add beer: stew beef is added with some beer in the pot to increase the softness and tenderness of the meat, so that the beef is more easily cooked. Beer is rich in yeast, hops, distiller's grains, alcohol, carbon dioxide and other substances, which can keep the moisture of the meat to the greatest extent during cooking. Beer can also remove the fishy smell of beef, release the fresh and tender taste of the meat, and make it mellow.
Tips for cooked beef stew:
First, beef breast, brisket, rib meat, tendon meat, brisket and other parts should be used to stew beef.
Two: cut across the grain of beef.
Third, adding hawthorn and beer can shorten the cooking time of beef and increase the flavor of beef.
Four: When stewing beef, first bring it to a boil, and then simmer it slowly. Put the salt later.