The seasoning formula and techniques of braised beef

Braised beef is a traditional Chinese delicacy and is deeply loved by the public. The braised beef is not only attractive in color but also soft and mellow in taste. If you want to make tender and flavorful braised beef, the seasoning recipe is crucial.

Brine selection

Brine is the key to the flavor of braised beef. Selecting high-quality marinades is the first prerequisite for making delicious braised beef. Commonly used marinades include bay leaves, cinnamon, star anise, pepper, berries, cumin, fragrant sand, sweet potato, tangerine peel and other spices. Condiments such as soy sauce, dark soy sauce, rice wine, and rock sugar also need to be added.

Spice ratio

The spice ratio directly affects the taste of braised beef, and a reasonable ratio can bring a rich layering. Generally speaking, 5-8 pieces each of bay leaves, cinnamon, star anise, and peppercorns are enough, while spices such as cinnamon, cumin, fragrant sand, sweet potato, and tangerine peel need to be added in appropriate amounts to avoid overpowering the guests.

Sauce ratio

The ratio of soy sauce to dark soy sauce depends on personal taste. Usually the ratio of soy sauce to dark soy sauce is 2:1. The amount of rice wine should not be added too much, so as not to cover up the flavor of the beef. The addition of rock sugar can give the braised beef a slight sweetness and enhance the umami taste.

Braised time

The marinated time directly affects the tenderness of the beef, which generally takes 2-3 hours. During the marinating process, you need to pay close attention to the state of the beef to prevent it from being too soft and losing its taste if it is marinated for too long.

Brine Steps

Blanching: Blanch the beef in cold water in a pot to remove blood foam, boil, remove and drain.

Prepare the brine: Put the spices, sauces and water into a pot and bring to a boil according to the above proportions, then turn to low heat and simmer for 15 minutes to allow the spices to fully release their flavor.

Brine: Put the blanched beef into the brine, making sure that the beef is completely soaked in the brine. After boiling over high heat, turn to low heat and simmer for 2-3 hours.

Stew: After turning off the heat, stew the beef and marinade until it cools down naturally. The longer it is simmered, the more flavorful the beef will be.

Remove from the pan: Take out the cooled beef and slice it into pieces before serving.

Cooking techniques for braised beef

Choice of beef: Choose beef tendons or beef brisket, which are fat and lean in alternate parts and have a better taste.

Blanching treatment: Blanching can remove blood foam and impurities, allowing the marinade to better penetrate into the beef.

Spice matching: Adjust the type and ratio of spices according to personal taste and preferences.

Heat control: During the marinating process, bring to a boil over high heat and then simmer over low heat to allow the beef to slowly absorb the flavor.

Stewing time: The longer the stewing time, the crispier the beef will be and the better the flavor will be.

By following the above recipes and techniques, you can make braised beef with rich aroma, ruddy color, soft and mellow taste. Braised beef can be eaten with rice, noodles or steamed buns. It is a delicious dish for home banquets or daily enjoyment.