Tender sautéed beef is a great flavor and a must for wine. Even during weight loss, it's a great food for that. After all, high-quality protein is one of the healthiest nutrients people can use to lose weight. Beef in sauce is a great snack that is not difficult to make. So this time we'll answer the question of beef in sauce, and by the way, we'll share a later specific recipe for beef in sauce.

First, let's answer the question: why is the meat especially fatty when everything is crumbled?

Maybe some of you who make a lot of beef in sauce can figure out what the main problem is by looking at the description of the title. The main problem that leads to crumbly beef in sauce and extra firewood in the meat is the word "braise". Whether it's beef in sauce or braised pork, the texture is achieved by "dipping" the meat, rather than simply "braising" it over a fire.

Once the heat is too much, all the beef will break up. When you braise it too hot, you lose a lot of meat juices and the muscle fibers are washed away by the boiling water. The meat will definitely be wood-fired and fragile. Another tip for cutting beef in sauce is that it's best to let it cool before you cut it. If you are really afraid of crumbling, you can even wrap the scalded beef tightly in plastic wrap and refrigerate it. Take it out and cut it when you want to eat it. It's usually hard to chop.

--Home made beef in sauce recipe--(This recipe is all about taste and texture, and is better used with rice than wine)

Ingredients:2 pounds of beef tenderloin.

Seasoning:150ml soy sauce, 40ml cooking wine, 4 slices of ginger, 5 slices of green onion.

Spices:10 dried chili peppers, 4 slices of allspice, 3 slices of star anise, 2 slices of cinnamon, 1 tablespoon of cayenne pepper, 1 tablespoon of fennel.

Sauce:yellow sauce, 20g, sweet noodle sauce 20g, rock sugar 10g.

Let's get started:

First of all, add a big bowl of water to a pot, then pour everything into the [spices] and cook it well. It will take about three to five minutes. When you smell a distinct aroma, turn off the heat and bring the water down to a simmer and set aside;

When the spice water cooled down, we soaked the beef tendons in water for a while to rinse away as much blood as possible. Then removed the beef tendons and drained them, placed them in a pot, poured in all the seasonings, then poured in the cooled spices and spice water, briefly scrunched them evenly, sealed them, and placed them in the refrigerator. Refrigerate overnight (at least 4 to 6 hours);

After the beef tendons have marinated, place them in a large pot, pour in everything for the marinade, then add everything to the sauce, and then add just enough water so that the noodle broth is at least free of beef tendons;

On high heat, turn down to low and "bake" for 3.5 to 4 hours. Must be the smallest fire, that is, the noodle soup does not cook the weak fire state. When the time is up, you can pull it out and cool it in the fridge (we do it this way and the beef is so tender and flavorful that it doesn't need additional soaking). At least an hour before slicing, so it does not break. Finally, let's briefly summarize the causes and solutions that lead to all the ground beef in the sauce:

1. The temperature of the stew is too high, which causes the meat and wood and everything to break.

Solution: either shorten the time or reduce the heat. If you want a soft and tender texture, it is recommended to change to low heat for about 3.5 hours. Note: not stewed beef 3.5 hours, but to maintain the weakest fire "dry" pot, somewhat similar to the Michelin chef likes to use "low temperature slow cooked" technology, taste soft and tender. Beef in sauce many friends mainly rely on stewing to do, stewing for a long time will make the stewed beef in the process of rolling more and more rotten, resulting in the sauce of beef crumbled. The correct way to make beef in sauce is to soak it. Soaking for a longer period of time will make the beef taste better, and the meat will soften slowly, which is better than the "stewing" method.

2. Poor beef quality leads to ground meat or something.

Solution: There really is no good solution. As the saying goes, "the cook can't cook without rice", and the cook is not a magician. Beef frozen too long, there will be a lot of muscle cell shedding, the water in the gravy will be sublimated and all the water loss. The damage caused by time and temperature is almost irreversible. So the only way to solve this problem is to choose the meat. The best choice for beef in sauce is fresh, flexible, high-quality beef tendon meat.

3. Beef in sauce tends to fall apart when cut hot, so no matter how you do it, it's best to wait for the temperature to come down before cutting. If the stew is too thick, you can wrap the beef tightly in plastic wrap and refrigerate it. 2 to 3 hours later, it won't break easily.

So that's all there is to share about this beef in sauce. If it helps, please help to retweet it and like it!

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