Braised beef for 2-3 hours is enough. The following is the specific method of braised beef.

Ingredients: 700 grams of beef shank, 2 packages of marinated ingredients.

Accessories: appropriate amount of brine, appropriate amount of ginger, appropriate amount of rock sugar, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of white wine.

Steps:

1. To process the beef tendon, rub the surface with salt and then clean the lower surface with water, as shown in the picture below.

2. Put the cleaned beef into the pot under cold water and cook until it changes color, as shown in the picture below.

3. Soak the beef in cold water after taking it out of the pot, as shown in the picture below.

4. Add oil and rock sugar in the pot and fry until caramel color appears, as shown in the picture below.

5. Add beef and stir-fry, as shown in the picture below.

6. After the beef is colored, add white wine and stir-fry, as shown in the picture below.

7. Pour in light soy sauce to taste, as shown in the picture below.

8. Fry until the beef is colored, as shown in the picture below.

9. Take another pot and add ginger and marinade packets, as shown in the picture below.

10. Add beef and brine. After the fire boils, turn to medium-low heat and continue to simmer, as shown in the picture below.

11. Stew until the beef can be inserted with chopsticks and it is cooked, as shown in the picture below.

12. Continue to simmer the stewed beef in the soup for 2-3 hours, as shown in the picture below.

13. Prepare a sauce the way you like, as shown in the picture below.

14. The braised beef slices are ready to enjoy, as shown in the picture below.

Extended information:

1. Precautions for braised beef

1. Selection and arrangement of raw materials. Choose beef leg and spine meat that meet health standards. First cut the beef into large pieces weighing 0.4 to 0.8 kilograms, rinse with water and put it into a pot. For every 50 kilograms of fresh beef, add 25 kilograms of water, 0.3 kilograms of ginger, and 25 grams of sodium nitrate. Boil until red and remove. (After the meat is cut, the cut surface will appear pink), the purpose is to remove the blood.

2. Make marinade? Weigh various auxiliary materials according to the basic recipe of marinade, wrap the spices in gauze, and boil them to make marinade.

3. Marinate According to the flavor requirements of the product, add the ingredients in the seasoned marinade into the marinade (the MSG should be added before the beef is cooked), then add the cooked red beef and cook over high heat. After boiling, simmer over low heat for 30 to 60 minutes (depending on the tenderness of the beef), then remove from the pot to prepare braised beef with different flavors.

2. Tips for braised beef

1. Choose the right part of the meat. Beef tendon is the most suitable for braised beef;

2. After selecting the meat, First rinse the whole piece to remove the dirt on the surface; then cut into pieces and soak in clean water for about half an hour to remove dirt and blood impurities;

3. Use cold water to blanch the beef so that the blood can be fully removed. foam and odor;

4. The spices do not need to be too many, you can freely adjust them according to your own preferences;

5. The salt should be put in later;

6 , water should be added enough at one time. If you find that there is less water, you should add boiling water;

7. Put a few hawthorn slices in the meat pot, which will cook quickly and remove the odor;

8. The marinating time is not suitable If it is too long, it will not be chewy and will be easy to chop. The chopsticks can be easily inserted; 9. After the braised beef is refrigerated, it will be easier to slice and shape.

Baidu Encyclopedia-Braised Beef