How to stew beef

1. Method 1

First cut the beef into 3cm pieces and then put it into boiling water, blanch it and remove the blood foam , wash with clean water, dry and set aside. Boil the tomatoes in boiling water for 30 seconds, remove and peel, then cut half into small pieces and half into wedges. Prepare the spices for later use. Cut the green onion into sections, smash the ginger, put the oil in the pan, and add the spices. Stir-fry the beef until fragrant, stir-fry quickly and then add the chopped tomatoes (note: do not add the chopped tomatoes at this time), then stir-fry for 1 minute until the tomatoes are melted, then pour in the stock or water to cover the beef, and add a small amount Add sugar and salt, cover and simmer over high heat. After it boils, turn to low heat and continue to simmer slowly. After simmering for an hour, add the previously cut tomato segments and continue to simmer over low heat for 30-40 minutes. The entire time is preferably more than 2 hours. After 2 hours, the beef will be completely soft and glutinous, and the soup will become thicker. It is now ready to be served.

2. Method 2

Cold water should be used to cook the beef in the pot. After the water boils, when the cold beef comes into contact with hot water, the meat will rot more easily and taste better. Stew with tea. Wrap a small amount of tea leaves in gauze and put them into the pot to stew with the beef. The meat will not only cook quickly, but also taste fragrant. Add wine or vinegar to stew beef. Add some wine or vinegar (2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar per 1 kilogram of beef) to stew beef. Both of these things can soften the meat and make it difficult to stew. Rotten meat generally needs to be added. Add hawthorn or radish Adding some hawthorn or radish can make the beef cook faster and remove the odor.

3. Method 3

Beef used for stew should be made from parts with rich connective tissue, such as the breast of the cow, which is generally called brisket in the industry. The entrance is much softer than other parts. Don't rush to add salt. Adding salt too early will affect the tenderness of the beef. Wait until the beef is almost rotten before adding salt. Some people think that beef is not easy to taste. In fact, when the beef is heated until the tissue starts to become soft, it is easy to taste. On the contrary, adding salt too early causes the protein on the surface of the beef to crystallize prematurely, which hinders the penetration of condiments. After boiling, you can stew it over medium-low heat, so that the stewed beef will be rotten without losing its shape. As the saying goes: "Before boiling porridge over high heat and stewing meat over low heat, use a small amount of oil to fry the beef; when stewing, Add some ginger. Ginger is not only a condiment, but also tenderizes the beef. If you find that the beef is a little tough, you can cut the washed fresh ginger into small pieces, mash it, and put the minced ginger into gauze to squeeze out the ginger juice. , stir the ginger juice into shredded or sliced ??beef, stir evenly so that the surface of the beef slices is evenly coated with ginger juice, leave it at room temperature for about 1 hour, and then you can use this method to tenderize it. The beef is tender and delicious, with a rich flavor and no spicy taste from ginger.