Braised Beef with Beef Tendons: A Rich and Flavorful Stew
Beef is a relatively common ingredient in our lives, and it is also a very nutritious delicacy. Most of its recipes are mainly braised and stewed, and the resulting flavors are quite good. However, beef itself has several types, including beef tendons, beef shanks, beef tripe, etc. Especially beef tendons combined with beef, when cooked together, is a favorite of customers, with a chewy texture and full of beef flavor, making people's mouths water just by smelling it.
At this time, it's inevitable that people will be curious, so how to make beef braised with beef tendons? In fact, beef braised with beef tendons belongs to the category of braised dishes. The most important thing during the whole process is to stew, to stew out the nutrients in the beef, and to stew the beef until it is cooked through, so that the beef will be fragrant when it is out of the pot. Some people might try to speed up the process by using a pressure cooker, but it is not recommended, because the aroma will be lost when using a pressure cooker.
Let's not say more, today I will share the recipe and steps for beef braised with beef tendons. I will express it in the simplest and most understandable language so that everyone can understand and understand. Let's follow me to take a look.
Ingredients
Main ingredients: 300g beef tendon, 1 kg beef
Accessories: a little scallion, ginger, 10 quail eggs, 10g spicy sauce, 20g bean paste, 5g chili oil, 3g chicken broth powder, 3g flavor enhancer, 15g light soy sauce, 3g dark soy sauce, 2g black pepper, 10g oyster sauce
Spices: 2 star anise, 15g cinnamon, 3 slices of ginger, 3 grams of cardamom, 2 sheets of white bark, 10 grains of nutmeg
Beef Tendon and Beef Braising Steps
Step 2, first wash the beef tendon and beef, blanch them, then cut them into long and uniform strips (make sure they are about the same size so that they can be cooked evenly), blanch again for more than 3 minutes (the blanching time should be a little longer so that the ingredients coming out later won't be smelly), remove the scum and pour it out
Step 2, clean the pot, dry the water, put in oil, heat the oil to 50% hot, put in ginger and garlic slices, stir-fry over medium heat until fragrant, then add bean paste and spicy sauce, stir-fry until red oil appears, add the blanched beef, let the red oil evenly coat the beef surface
Step 3, then add water to adjust the taste (the water should be a little more, the water will be reduced a lot when stewing), add chicken broth powder, flavor enhancer, light soy sauce, oyster sauce and various spices (this dish doesn't need to add salt because all the seasonings contain salt)
Step 4, first boil with a large fire, then change to a small fire to simmer for 1.5 hours (the fire cannot be too large, otherwise the beef will not be cooked through and the soup will dry up when it is out of the pot, which is a bit embarrassing), during the simmering process, put the cooked quail eggs into a hot oil pan to fry until the surface is wrinkled, then remove them
Step 5, finally when the beef is cooked (a chewy texture is more fragrant), put in the quail eggs to continue simmering for 5 minutes, so that the quail eggs are thoroughly infused with flavor, change to a large fire to tighten the soup, the soup becomes viscous (during this process, don't break the quail eggs, otherwise it will affect the appearance), out of the pot, plate, if you have enough wealth, add some chopped green onion to decorate, that's perfect.
Beef Tendon and Beef Braising Summary
Summary 1, through the above steps, I believe that many people have a deeper understanding of how to braise beef tendons with beef. In fact, this dish and other braised dishes are the same, the biggest difference is the stewing time is longer. And this dish's beef tendons if you buy fresh beef tendons, if you buy dry beef tendons, then you need to soften them before cooking
Summary 2, generally softening beef tendons can be used with water, alkali, and oil, among which alkali softening is the most convenient (just add a little alkali during the softening process, don't add too much alkali, until the beef tendon is soft, you can use your finger to gently pinch it), then the beef tendons are soft.
This delicious beef tendon and beef dish is ready, do you think the sharing this time is good? Welcome to follow, like, and comment.
