The key to making stewed beef tender is to control the heat and time, and add an appropriate amount of water and seasonings at the same time, so that the beef can fully absorb the soup and become more tender and juicy.
When making beef stew, you must first select fresh beef and cut it into pieces of suitable size. Then, blanch the beef in cold water to remove blood and impurities. Next, put the beef into the pot, add enough water, and add appropriate seasonings, such as ginger, green onions, cooking wine, etc., to remove the fishy smell and increase the taste.
During the stewing process, pay attention to the heat and time. Bring to a boil over high heat first, then reduce to low heat and simmer to allow the beef to fully absorb the soup. At the same time, turn the beef in time to avoid sticking to the pan. The stewing time should be controlled according to the texture and taste requirements of the beef. It usually takes about 2-3 hours. Finally, some other ingredients can be added during the stewing process, such as potatoes, carrots, etc., to increase the taste and nutritional value.
The most delicious part of beef
1. Beef brisket: Beef brisket is the muscle tissue of the belly of the cow. It is rich in collagen and fat. It tastes tender and juicy after being stewed, and is very delicious.
2. Steak: Steak is the muscle of the back of the beef. The meat is tender and chewy. It is suitable for various cooking methods such as frying, grilling or grilling.
3. Beef ribs: Beef ribs are the bones of the beef breast. The meat is tender and juicy. After cooking, you can taste the meat and marrow on the bones, which is very delicious.
4. Beef tendon: Beef tendon is the muscle of the beef leg. The meat is very tough and has a soft texture after slow cooking or grilling. It is very suitable for making beef noodles or beef stew.
5. Beef tenderloin: Beef tenderloin is the muscle on the inside of the beef spine. The meat is tender and the fat is evenly distributed. It is suitable for cooking methods such as quick frying or frying.