3 ways to make beef stew

Beef stew, main ingredient, beef ribs. It is a popular dish made by stewing it, which is very suitable for people who are weak and recovering from illness. The characteristics of this dish are bright red color, soft and fragrant. The following are 3 ways to make beef stew that I have compiled for your reference! Beef stew method 1

Ingredients to prepare

Five pounds of beef ribs; five ounces of soy sauce; 2 taels of table salt; 3 green onions; 1 tael of sweet noodle sauce; 1 head of garlic; 5 slices of ginger; Sichuan peppercorns; p> Production process

Wash the beef ribs, remove the blood, cut into large cubes with a saw, soak in cold water for about thirty minutes, put it in a pot of boiling water, cook thoroughly and take out. Add another pot of water and cook the beef. Skim off the foam after it floats. Add various seasonings and medicinal ingredients (wrap it with a cloth for next use), and simmer slowly over a warm fire until it is mashed.

Production Tips

1. When stewing beef, hot water should be used instead of cold water, because hot water can quickly solidify the protein on the surface of the beef.

Prevent the loss of amino acids in meat and keep the meat delicious.

2. After boiling over high heat, uncover the lid and simmer for 20 minutes to remove the odor, then cover and switch to low heat to keep the oil floating on the soup surface at a certain temperature for simmering.

3. During the cooking process, salt should be added late and water should be added enough at one time. If the water is found to be too little, boiling water should be added.

4. The day before stewing the meat, apply mustard on the meat surface and wash it off with cold water before stewing. This will not only cook the meat faster, but also make the meat fresh and tender.

5. Wrap a small amount of tea leaves in gauze and stew them with the beef in the stove. The meat will not only cook quickly, but also taste fragrant.

6. Add some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar to 1 kilogram of beef) to stew the beef to make the meat softer and more tender.

7. Put a few hawthorns or slices of radish in the meat to make the beef cook faster and get rid of the odor.

8. When cooking beef, in order to make the beef stew quickly and become tender, add a handful of tea leaves (about the amount of making a pot of tea, wrap it with gauze) and cook together. The meat will soon become tender. Rotten and tasty. When cooking beef and other tough meats, as well as game poultry, add a little vinegar to soften them. Some people think that "beef stew is delicious but difficult to cook". In fact, it is not difficult. Some people summarized it as: "Choose the meat and the soup, use less salt in the yellow sauce base; put in as much seasoning as possible, and use the right heat to make the meat fragrant and tender."

Beef Stew Method 2

Ingredients

Most people always like to buy some parts with bright red shredded meat to make beef stew. In fact, this type of food is more suitable for stir-frying. If used for stew, the meat will become tight and woody. There are many parts of beef suitable for stewing, such as tendon, waist plate, bow, chest, outer spine, etc., accounting for about 70 parts of the whole beef. These parts have tendons and skin, and are alternately fat and thin. They look a bit unsightly on the surface and are not popular with customers. However, as long as they are cooked properly, the meat will be puffy when mature, juicy and rotten, and delicious and delicious. After selecting the meat, rinse the whole piece first to remove the dirt floating on the surface; wipe it clean and cut it into walnut pieces, soak it in clean water for about half an hour to remove the dirt, blood and impurities in it, take it out and set aside, but do not use hot water Or boil the water to tighten the meat, otherwise the meat will become old and difficult to stew.

Production process

Adjust the soup:

Add enough warm water to the pot (subject to covering the meat, the type of pot is not limited), put an appropriate amount of yellow sauce, commonly known as "Making the base" (500 grams of meat and 50 grams of sauce is enough), stir it up with chopsticks. At this time, the sauce residue sinks to the bottom and the sauce foam floats. Use a sieve to scoop out the residue and skim off the foam to ensure that the broth is colored and not mixed. . Soy sauce cannot be used when making soup, because soy sauce contains bitter sugar. When added to the soup and cooked, the broth will also have a slightly bitter taste, and the stewed meat will be greatly inferior in flavor. The amount of soup water should be added at one time, and water should not be added midway.

If the soup is not enough, you can only heat or boil water. Do not add cold water in the middle. Otherwise, when the boiled meat encounters cold water, the surface of the meat will easily shrink and become tight, and the heat will not be easily transferred inside. The meat will become hard and skinny, which is not good. Chew and swallow. After the soup is ready, add an appropriate amount of salt.

Place ingredients:

Put the cut and washed beef into the pot, and then add the seasonings. Common ingredients include cloves, cinnamon, sweet licorice, Sichuan peppercorns, aniseed, and fennel; or Sichuan peppercorns, aniseed, and cinnamon. No matter what seasonings are used, onions, ginger, and garlic are essential. You can also add some orange peel. If 2.5 kilograms of meat is used as the standard, the amount of condiments can be 20 peppercorns, 4 to 5 aniseeds, 3 to 4 pieces of cinnamon, 3 to 4 inch-long onions, 1 cut ginger (do not cut it), and 4 to 4 pieces of garlic. 5 petals. Put these ingredients into the pot together, and put the peppercorns, aniseed, and cinnamon into a gauze bag, which can be used 2 to 3 times.

Heat:

Cover the pot as soon as the ingredients are put into the pot. When it is wide open, lift off the lid and stew in the open pot to evaporate the smell of blood. After 20 minutes, cover it again and reduce the heat to a simmer. It will be stewed in about 3 hours. The beef will be juicy in texture, the soup will be delicious in color, and the aroma will be fragrant. Using a pressure cooker to stew beef is also very effective, as long as you control the heat. That is, after boiling the pot over high heat, deflate it for 5 minutes, close the safety valve, change to medium heat after 20 minutes, and wait for another 20 minutes.

PS:

1. Cook old beef. If you buy a lot of beef, you can apply a layer of dry mustard on the beef the day before it is cooked. Rinse well before adding to the pot. The beef treated in this way is not only easy to cook, but also tender. Adding more wine or vinegar when cooking will cook it faster.

2. When cooking beef, first sew a gauze bag, put in a small amount of tea leaves, tie the bag, and put it into the pot to stew with the beef, so that the beef cooks quickly and tastes fragrant.

3. When cooking beef (mutton) meat, put two or three shelled walnuts and or a few hawthorns, which will not only cook it faster, but also remove the smell. 4. When braised beef, add a small amount of potherb mustard to make the meat taste delicious.

Preparation Tips

Ginger is not only a condiment, but also tenderizes beef. If you find that the beef is a little tough, you can cut the washed fresh ginger into small pieces, mash it, then put the minced ginger in gauze to squeeze out the ginger juice, mix the ginger juice into the shredded or sliced ??beef, and stir evenly , evenly coat the surface of the beef slices with ginger juice, leave it at room temperature for about 1 hour, and then cook as needed. The beef tenderized using this method is tender and delicious, with a rich aroma and no spicy taste from ginger.

To stew the beef, add a few hawthorn slices to the pot while stewing the meat, and then simmer slowly over a slow fire. This will make the beef crispy and delicious. In addition, when cooking beef, you should boil the water first and then put the beef in the pot. This not only preserves the nutrients in the meat, but also makes it taste particularly fragrant. Method three of beef stew

How to make beef stew in red wine

Production materials

Cuisine: French, method: stew, taste: other flavors,

Main ingredients: beef, (butt);

Accessories: 1 carrot, 1 onion, celery, 1 root;

Seasoning: 1 bottle of red wine, stock Appropriate amount, 1 green onion, 10 white peppercorns, 1 pinch of thyme, 1 piece of cinnamon, 2 tablespoons of olive oil, a little salt, appropriate amount of sugar, 200 grams of tomato paste, 2 meatballs;

Red wine How to make beef stew:

1. Cut the beef into large pieces, cut the carrots into hob cubes, cut the celery into small sections, and cut the onion into square slices;

2. Pour in red wine and olive oil Add the above ingredients and marinate them with spices for 24 hours;

3. After marinating, remove the beef and vegetables and drain them. Drain the beef and saute it with a small amount of oil;

4 After the beef is fried, take it out and control the oil. Stir-fry the vegetables in another pot. After the vegetables are hot, add tomato sauce and a little butter and stir-fry together;

5. Stir-fry the vegetables until they are tender, add the beef, stir-fry together and sprinkle in Add two spoons of flour, stir-fry until the flour is cooked, add stock and red wine and bring to a boil;

6. After boiling, reduce the heat to medium-low and continue to simmer for 1.5 hours.

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