Take a look at the ingredients prepared: 3 pieces of oxtail, 30 ml of rice wine, 6 grams of Sichuan peppercorns, 10 grams of mineral salt, 3 thick slices of ginger, and 2 sections of green onions.

The marinade includes 3 slices of galangal, 5 slices of Angelica dahurica, 5 grams of tangerine peel, 4 star anise, 1 grass fruit, and 3 slices of licorice.

I have written the recipe for boiling brine before. In daily life, you need to add a pot of brine.

If you don’t prepare brine, you can also use purified water, which has a slightly inferior taste.

Based on the marinade above, add two tablespoons (30 ml) of cumin and three bay leaves, pour 2 to 3 liters of water and cook for half an hour to release the flavor, then add the blanched beef.

Be sure not to throw away the stewed soup, filter it and boil it, then seal and refrigerate it for use next time.

Buy oxtail fresh and in chunks close to the butt.

The fat content of oxtail meat is higher than that of leg meat. Because it is frequently moved and close to the bone, the meat is delicate and not easy to burn, and it is full of flavor.

The price is slightly expensive, more than three yuan and one hundred.

But after marinating the oxtail, I generally no longer want to marinate the leg meat.

A large amount of Sichuan peppercorns are used for marinating meat and blanching, but are not added when braising.

It was also my old man who reminded me that Sichuan peppercorns can remove the fishy smell of beef and mutton, but it should not be cooked for a long time, and the stewed beef should not be numb.

Let’s talk about the various marinades used.

Angelica dahurica, aromatic seasoning.

It has high affinity, likes beef and chicken, and can also be used in soups.

The taste of Angelica dahurica is easy to disperse, so you don’t need to use it for the first time to boil the brine, and then add the brine ingredients later.

Add five to eight slices to two to three liters of soup, once every two times.

30 ml of rice wine, 10 g of salt, 6 g of Sichuan peppercorns, marinated meat.

A little more salt can tighten the meat and make it more flavorful when marinated.

For example, if the oxtail is a small piece, marinate it for three to five hours.

For large pieces of beef shank, it needs to be marinated for one to two days.

Cover and simmer over low heat for two to two and a half hours.

To prevent the soup from evaporating and leaving some areas uncooked, you can lift the lid once or twice and turn the meat over.

When the time is up, turn off the heat, don't uncover the lid, and let it simmer for an hour.

After an hour, remove the lid, take out the beef and let it cool.