How to make braised beef delicious
Braised beef is a classic Chinese home-cooked dish. It is rich in aroma and soft in texture and is deeply loved by the public. To make delicious braised beef, the key lies in the selection of ingredients, seasonings and heat. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the preparation method of braised beef, and attach structured data to help you easily grasp the essence of this dish.
1. Material selection and preparation
The choice of braised beef materials is very important. It is recommended to choose beef shank or beef brisket. These two parts have firm meat and rich fascia, and have a better taste after braised. The following are the key points for purchasing beef recently recommended by netizens:
| parts | Features | Suitable practice |
|---|---|---|
| beef shank | The muscles are well defined and sliced beautifully after braised. | Braised and cold |
| Sirloin | Fat and thin, with a soft taste | braised, stewed |
| beef ribs | The meat is delicate and rich in oil. | BBQ, braised |
2. Brine preparation
The preparation of brine is the soul of braised beef. The following are recent popular brine recipes for your reference:
| seasoning | Dosage (take 500g beef as an example) | effect |
|---|---|---|
| light soy sauce | 50ml | Enhance freshness and color |
| Old soy sauce | 20ml | Color |
| cooking wine | 30ml | Remove the fishy smell |
| crystal sugar | 15g | Blend the flavor |
| star anise | 2 pieces | Add flavor |
| cinnamon | 1 short paragraph | Add flavor |
| Geranium leaves | 2 pieces | Add flavor |
| Sichuan peppercorn | 10 capsules | Remove fishy smell and increase aroma |
| ginger | 3 slices | Remove the fishy smell |
| onion | 1 stick | Remove fishy smell and increase aroma |
3. Production steps
1.Blanch to remove the smell: Cut the beef into large pieces, put it in a pot under cold water, add cooking wine and ginger slices, bring to a boil over high heat, skim off the foam, remove the beef and drain.
2.Fried sugar color: Put a little oil in a pot, add rock sugar and stir-fry over low heat until it melts and turns amber. Pour in a small amount of hot water quickly (be careful to avoid splashing), stir well and set aside.
3.Braised: Put the blanched beef into the pot, add the fried sugar and all the seasonings, pour in enough hot water (to cover the beef), bring to a boil over high heat, then turn to low heat and simmer for 1.5-2 hours.
4.Soak in flavor: After turning off the heat, let the beef soak in the brine for more than 2 hours, which will make it more delicious.
5.Slice and plate: Take out the marinated beef, let it cool, then slice it against the grain, and pour a little marinade on it.
4. Tips
1. The marinating time is adjusted according to the part and size of the beef. Beef tendon takes longer.
2. The brine can be reused, filtered and stored in the freezer. Just add seasonings the next time you use it. The old brine will be more fragrant.
3. If you like spicy food, you can add dried chili pepper or chili powder.
4. The braised beef can be kept in the refrigerator for 3-4 days. After being sliced, it can be made into cold dishes, beef noodles, etc.
5. Recent popular changes
According to the hot content on the Internet in the past 10 days, there have been some new changes in the way of braised beef:
| Innovation point | Specific practices | advantage |
|---|---|---|
| Electric pressure cooker version | Put all the ingredients into the electric pressure cooker and select the "Meat" function | Save time and make the meat softer |
| Beer Braised Beef | Replace some of the water with beer | The meat is more tender and has a unique flavor |
| Tea brine method | Add black tea bags or tea leaves | Remove greasiness, increase fragrance, make color brighter |
Once you master these techniques, I believe you will be able to make braised beef with excellent flavor and aroma. Come and try it!
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