Braised beef is a traditional food in China, which is deeply loved by the public. The stewed beef is not only ruddy and attractive in color, but also soft, waxy and mellow in taste. The seasoning formula is very important to make tender and tasty braised beef.
Selection of halogen material
Marinade is the key to the flavor of braised beef, and selecting high-quality marinade is the first condition to make delicious braised beef. Commonly used marinades include fragrant leaves, cinnamon, star anise, pepper, fruit, fennel, fragrant sand, licorice, dried tangerine peel and other spices. You also need to add seasonings such as soy sauce, soy sauce, yellow wine and rock sugar.
Flavor ratio
The proportion of spices directly affects the taste of braised beef, and a reasonable proportion can bring rich layering. Generally speaking, 5-8 fragrant leaves, cinnamon bark, star anise and pepper can be used, while the spices such as * fruit, fennel, fragrant sand, licorice and dried tangerine peel need to be added in moderation to avoid usurping the host's role.
Sauce proportion
The ratio of soy sauce to soy sauce depends on personal taste, usually the ratio of soy sauce to soy sauce is 2: 1. The addition of yellow rice wine should not be too much, so as not to cover up the umami taste of beef. The addition of rock sugar can give braised beef a slight sweetness and enhance the umami flavor.
Marinating time
The marinating time directly affects the softness of beef, which usually takes 2-3 hours. In the process of marinating, it is necessary to pay close attention to the state of beef to prevent the beef from being too soft and rotten and losing its taste because of long marinating.
Halogenation step
Blanching: Blanch beef in cold water, remove blood foam, boil, remove and drain.
Brine preparation: put the spices, sauces and water into a pot to boil according to the above ratio, and turn to low fire to boil for 15 minutes, so that the spices can fully release their flavor.
Marinating: put the cooked beef into the brine to ensure that the beef is completely soaked in the marinade. After the fire boils, turn to low heat and simmer for 2-3 hours.
Braised: after turning off the fire, stew the beef with the gravy until it cools naturally. The longer the stewing time, the more delicious the beef is.
Out of the pot: take out the cooled beef and slice it.
Cooking skills of braised beef
Selection of beef: beef tendon or beef brisket is selected, which is fat and thin, and has a good taste.
Blanching treatment: Blanching can remove blood foam and impurities, so that marinade can better penetrate into beef.
Spice collocation: according to personal taste and preference, adjust the type and proportion of spices.
Heat control: In the process of marinating, after the fire boils, turn to low heat and stew slowly, so that the beef can taste slowly.
Stewing time: The longer the stewing time, the crisper the beef and the better the flavor.
By following the above formula and skills, braised beef with rich aroma, rosy color and soft, waxy and mellow taste can be made. Marinated beef can be eaten with rice, noodles or steamed buns, and it is a delicious food for family banquets or daily enjoyment.