Although beef is good, because its own muscle fiber is relatively thick, it is easy to make firewood when cooking, and it is not easy to taste; Therefore, when eating beef at home, the way to eat the most is generally braised beef; After cooked thoroughly, the color is brownish yellow, and the sauce is rich in flavor. The key delicious braised beef has a bad taste and a mellow taste.
When it comes to braised beef, the traditional practice is to add seasoning directly after blanching, and simmer slowly until the beef can be penetrated; But each family has its own practices and habits; The practice of braised beef is also varied; However, good braised beef, in addition to not being fishy and firewood, has to be shrunk; A catty can produce about 7-8 beef; Then this is very particular; Today we will talk about this braised beef;
Beef tenderloin is the priority of braised beef, because it is chicken in the calf and is rich in fiber, so it tastes very strong; After buying it back, wash it first, and soak it in cold water for 24 hours directly; Remember to change the water twice during the period; Until the blood of beef is completely soaked out; Beef looks a little white;
The purpose of soaking beef is to remove blood and achieve the effect of removing fishy smell; The second is to make the beef fully "draft", so that the marinated beef will not shrink too much, and the taste will be softer!
The soaked beef is cut into large pieces, each piece is about a catty; Find a bigger basin and put it directly; Prepare some condiments: shredded ginger, shredded onion and pepper, and put them in a beef bowl; Prepare a large bowl of soy sauce, pour it directly, and turn it evenly;
During this period, prepare the calf bones to be washed, blanched and rinsed again; Directly put into the casserole, add ginger slices, onion knots and appropriate amount of water; Bring the fire to a boil and turn to a low fire for about 5 hours; Until the bones are crisp and the meat is rotten, a milky white soup is cooked;
Take out the marinated beef, and filter out shredded ginger, onion and pepper through a strainer; Pour the juice directly into the boiled soup; Add beef, add appropriate amount of water, prepare a package, and put all the appropriate amount of salt in it; After the fire boils, turn to low heat and stew for about 1 hour, and turn off the fire until it is pierced thoroughly with chopsticks!
Don't hurry to fish out the beef after turning off the fire; Soak in the soup, wait for natural cooling, then soak for 3-5 hours. After the beef is completely soaked and the soup is full, take out the slices and dip them in some sauce before eating!
After filtering out impurities, the remaining marinade can be boiled again, cooled and directly poured into the prepared container, sealed and preserved, and frozen; When marinating next time, take it out in advance and melt it, then add cold water or broth seasoning appropriately, and then marinate beef directly; And the more food the brine has marinated, the stronger the fragrance of the brine; This is how the old saying "a century-old bittern" comes from!
If you think it is more difficult to make beef bone soup; You can speed up the pork belly when you marinate beef, so that beef with fat and fat is much more delicious than braised beef alone; And after a long period of marinating, the oil in the meat will be dissolved into the brine; The fragrance will be more intense; In addition, remember not to marinate the beef too crisp, too crisp and rotten meat will be firewood, and chopsticks can be pierced thoroughly, not soft or hard, and the taste is stronger!
Finally, let's talk about it, that is, the marinated beef. It is best to cool it and put it in the refrigerator for about 1 hour before cutting it, so that the cut beef is not only stylish, but also not easy to loosen; And when eating, the meat will be more compact, crisp but not rotten, and full of chewiness!