Method of spiced beef

Spiced beef

Methods and steps:

First, soak beef in water

Soak beef in water for eight hours, preferably with running water. However, from the perspective of economy, you can also change the water every 2 hours. Otherwise, the fishy smell of beef cannot be completely removed.

2. Boil in cold water

Boil the soaked beef in cold water until there is no blood coming out with chopsticks, take it out, and wash the impurities on the beef with clear water for later use.

3. preparation of spiced brine

1. 25g of fennel, 5g of star anise, 125g of prickly ash, 25g of cinnamon, 3 cloves and 1 tsaoko were washed with clean water and put into a spice bag together with 5g of scallion, 25g of galangal and 75g of ginger.

2. A beef tube bone, after being broken and splashed with water, is put into the bottom of the soup bucket, and 7.5 kilograms of clear water is added, then 25 grams of salt and 75 grams of crystal sugar are added. Bring it to a low heat, and put it into the standby beef. When it is cooked on a low heat, the fire can be turned off, and it is not edible. It is necessary to soak the beef in brine for another night.

3. When beef is soaked, a layer of butter will condense on the surface with the decrease of brine temperature. This layer of butter will block the heat emission and cause the brine to turn sour, so it is necessary to clean the condensed butter in time. It is very important that beef can fully absorb the salty taste and aroma of brine during soaking.

Finally, the delicious spiced beef is ready. We can take it out and slice it and mix it with some shredded cucumber.

Precautions

1. Add more ginger to the brine, not to highlight the flavor of ginger, but to help the five flavors get into the beef during the marinating process, so that the five flavors are more sufficient.

2. The dosage of clove should be careful, its main function is to soften fleshy fiber. Make beef taste tender, but don't put too much, otherwise the brine will have a sour taste.

3. The prepared brine can be reused, generally, each package can be used twice. To the third time, you should prepare a new bag with the same weight, put it in brine and cook it with beef for 3 minutes, and then take it out. When you use it for the fourth time, take out the old bag and put the new one in.