And braised beef, beef in sauce generally with brisket, beef tendon meat to make, this meat meat is harder, need to stew a little longer, beef before chewing, stewed beef time according to different situations, generally if you use a pressure cooker to stew, you can save a lot of time, if you use an ordinary pot to stew, then stewed for 40 minutes to 1 hour time is enough for different beef, beef of different sizes, the time required is also Different beef, different sizes of beef, the time required is also different, generally do not need 2 hours, braised beef is generally cut into smaller pieces, time 40 minutes can be, if it is soy sauce beef, 1 hour is also enough, if the stew is too long, the beef is easy to break.
The amount of water required for beef stew:
The amount of water required for beef stew is actually related to the size of the fire, generally in the opening of a large fire after the boil, turn the fire to stew the best, so that the water is not easy to burn dry, small fire and slow stewing, beef is easy to taste.
According to the above method, add the amount of water did not exceed the beef, the first large fire boil, and then turn the small fire stew 1 hour up and down, without 2 hours so long, 1 hour, the water will not generally burn dry, 2 hours, it is not certain, if the individual feels the need to stew 2 hours, it is best to add the water did not exceed the beef more water, and halfway through the observation of one or two times, if you find that the water burned dry, do not! If you find that the water is dry, do not add cold water (to prevent the beef from tightening in the cold), you can add some hot water to continue to stew.
What are the tips for braising beef?
Beef wants to be soft and flavorful, eat flavor, there are skills, these skills are both stewed brisket or beef sauce are applicable:
(1) cold water soaking: beef is best to soak in cold water for about an hour beforehand, soak the blood, on the one hand, can be deodorized, on the other hand, soaked in blood, after the taste of the beef is better.
(2) beef blanching: beef is best to do blanching, and it is best to blanch with cold water, which allows the beef to further cook out the blood in the beef by heating, while if you blanch with hot water, the beef is tightened, and the blood will not come out.
(3) rinse off the foam: beef blanching, there will be a lot of blood in the pot to heat the formation of foam, which will also be attached to the surface of the beef, it is best to rinse with water, so that the beef will not be cloudy, and rinse with water, cold water and hot water can be, because at this time the blood is boiled out of the cold water rinse instead of letting the beef stereotypes, even if the beef stewed for a long time, the meat will not become soft, and there is no beef with cold water, but also with cold water, the beef can not become soft. There is no question that beef will not be stewed after being rinsed with cold water.
(4) the amount of water stewed beef: generally no more than beef can be, depending on the circumstances of the stew 40 minutes to 1 hour, if the time is up, the confiscation of the juice, and finally turned to a small fire for the medium heat juice.
(5) how to judge whether the beef can be out of the pot: do small pieces of beef, you can taste yourself halfway, to achieve the degree of softness you want on it, to do soy sauce beef such a relatively large piece of chopsticks with a chopstick can easily penetrate the beef can be, and then stewed, soy sauce beef cut up easy to break.
(6) add Chenpi: want beef easier to soft, shorten the time of beef stew, you can add a piece of Chenpi into the stew, so not only the beef is soft, and the flavor is more fragrant.
The following specific examples to share a carrot potato beef stew practice, with this method of stew, beef soft rotten flavor potatoes and carrots soft, taste very good, take a look:
Carrot potato beef stew practice:
Required ingredients:
300 grams of beef brisket, half of the potatoes, half of the carrots, wine, ginger, scallions, Cooking oil, 5 rock sugar, 2 star anise, a piece of cinnamon, 2 slices of coriander, 4 dried red chili peppers, soy sauce, old soy sauce, hot water, salt, coriander.
Methods:
The first step is to soak the brisket in water for 1 hour, soak the blood and rinse it well, and cut it into small cubes of about 3 centimeters for spare parts, and peel the carrots and potatoes, and cut them into slightly larger hobnailed pieces for spare parts.
The second step is to put cold water in a pot, put the brisket into it, add wine and ginger, and then bring the water to a boil to cook out the blood in the brisket, and then boil the water for a minute or two.
The third step, the brisket fishing out rinse clean spare, another pot, add cooking oil, and then into the brisket pieces stir fry a few times, if the brisket on the fat on the more fried will be.
Step 4: Add the scallions and ginger, then add the star anise, cinnamon, allspice, and dried red chili peppers and stir-fry.
The fifth step is to add the carrots and potatoes, put the soy sauce and old soy sauce coloring, then add hot water that does not exceed the ingredients, throw 5 rock candy on high heat, turn to medium-low heat and simmer for about 40 minutes, add salt to taste when the juice is almost closed.
The finished product: add some parsley decoration, potatoes and carrots are very soft and sticky, beef flavorful flavor, not firewood does not leave residue.