Tendon meat is the most suitable part for making braised beef. Tendon meat belongs to the muscle of cattle, which has a meat film on the outside and tendons on the inside, and the tendons are the same in flower-shaped distribution. This kind of beef tastes very good after being marinated and is the most suitable beef for making braised dishes. In addition, the marinated beef tendon is also very beautiful. Beef tendon meat is full of tenacity, and the meat is connected with tendons, which is most suitable for marinating.

The upper brain meat is located in the front shoulder of cattle. It is fresh and tender and suitable for stewing, boiling and marinating. The meat on the upper brain of cattle is fat and thin, with marble deposits. The outer layer is red and white, and the inner layer is bright red, which looks very beautiful and layered. The taste is fresh and tender, and the flavor is rich.

Braised beef tips

1, Choose fresh beef: Choose beef tenderloin or brisket with good texture. The higher the freshness, the better the taste.

2. Boil the water to remove the blood: In order to remove the blood from the beef, you can first put the beef in a pot and boil it. After boiling, remove the beef and rinse it with water.

3. Pretreatment of beef: Cut the beef into pieces or cut into suitable sizes to help the seasoning penetrate into the meat. You can use some fermented seasonings to marinate it slightly, such as ginger, cooking wine or soy sauce, which can enhance the fresh and tender taste of beef.

4. Control the heat and time: put the beef in the marinade and simmer it with medium and small fire to make it taste evenly and keep the meat tender. It usually takes more than one hour, and the time can be adjusted according to personal taste.