To make delicious stewed beef, you must first choose the right beef. Generally speaking, stewed beef should choose beef with tendons or white fascia, which is fat and thin, such as breast, tendon, tenderloin, bow, breast and tenderloin. This kind of meat is best for stewing. After stewing, the meat is soft and rotten, fresh and delicious.
The lean beef with bright red shredded pork looks beautiful, but it is not suitable for stewing. Only suitable for frying, it will be wood when stewing. Teach you to cook beef stew at home. Step two.
Second, deal with beef in advance.
After choosing the meat to buy home, wash the dirty things on the whole surface first, then cut it into large pieces and soak it in clean water for at least 30 minutes to 1 hour. Remember to change the water several times in the middle to soak the blood in the meat. When cutting, it must be perpendicular to the grain of beef, and never cut along the shredded pork.
If you are not in a hurry to stew beef, you can take out the soaked beef pieces, drain the water, mix well with dried mustard, and put them in the refrigerator for a day before taking them out for stew. Rinse the mustard before stewing, so that the beef is easy to cook and tender. Especially when you have the misfortune to buy old beef, you must do this.
If time is really too late, just put it in the pot. Although the taste will be worse, as long as other steps are done correctly, the stewed beef is quite good. Teach you to cook beef stew at home. Step three.
Third, don't blanch beef.
When many people cook with meat, whether it is willy-nilly or not, boil the pot first. But when stewing beef, don't blanch it. Use a combination of soaking and defoaming to remove blood and other dirty things from the meat. Because blanching or scalding with hot water will lead to the aging of beef meat, which is not easy to stew and tastes dull. If you have to blanch, wait for the beef for firewood. Teach you to cook beef stew at home. Step four.
Four, cold water into the pot and boiling water into the pot. Having said that, it's time to say hot water or cold water. In fact, both hot water and cold water can be used, but there are some differences.
Protein on the surface of beef will quickly denature and solidify when hot water is put into the pot, which can prevent amino acids in the meat from losing to the soup. Meat tastes delicious, but the nutrition in the soup is relatively less and the taste will be worse. Moreover, the hot water in the pot is not conducive to boiling blood and other dirty things, so it must be soaked in water for a long time. Teach you to cook beef stew at home. Step five.
Cooking with cold water can make more nutrients of meat pieces enter the soup, and the soup will taste more delicious, while the process of slow heating is more conducive to blood and other dirty things in cook the meat, but the taste of meat will become worse. Teach you to cook beef stew at home. Step six.
So you can choose whether to cook with hot water or cold water according to your preference. Sixth, the water should be added at one time.
Beef stew must be filled with enough water at one time, and try not to add water in the middle. If the water is really insufficient, you can only heat it, and never add cold water. Because hot meat will shrink and harden immediately after being stimulated by cold water, it is not easy to boil and will send firewood.