Beef is a very nutritious food, processed into many delicious dishes such as stir-fry, roast, stew, stew… In winter or cold season, beef is often boiled gently, delicious and very nutritious. Young and old alike can eat it. However, there are also those who complain that the more the meat is boiled, the drier it is, not soggy.
The chef shared, the beef has a very tough tissue, when cooked it is very difficult to tenderize, if we are wrong, it often takes a lot of effort, but the meat is still not tasty, the stew is not tender. However, beef should not be simmered for more than 1.5 hours, as the longer it takes the meat will dry out, and the taste will no longer be edible.
So the chef said, when boiling beef there is no need to use a pressure cooker, just add 2 more ingredients for 3 minutes and the meat will be instantly tender but the meat is delicious and interesting, make sure everyone likes it.
So, what are the 2 ingredients, please see the method below:
To make beef stew, do not carelessly choose the portion of beef. If you want to have a good taste, and the meat has a medium tenderness, you should choose the ribs, beef shoulder and beef breast. Especially the breast which has fat to help the beef taste more fragrant. In addition, the breast has a tangle of fat and fat, so the braised beef is tender and tasty, fatty but not greasy.
Fresh ground beef will contain a lot of excess blood, so once it’s cut into cubes for braising, it’s best not to put it in the pot to cook. First, soak the beef in clean water for about 20 minutes to remove excess color, then rinse. Excess blood will cause the beef to become smelly and foamy, so it must be discarded.
Put the beef in a saucepan with cold water, pour in the appropriate amount of cooked wine, add the sliced ginger and scallions, and bring to a boil to remove any remaining blood. When boiled, the blood and dirt on the beef will form a foam, when it reaches the top use a spoon to lift it. Boil the meat for 3-5 minutes, then remove the meat, wash it with warm water, put it on a plate.
After the beef has been simmered for a while, prepare the seasonings (aniseed, cinnamon, coriander…), spring onions, ginger, garlic.
After all the ingredients are prepared, put the pan on the stove, add a little cooking oil, add rock sugar to the island until it turns into sugar water, then add the onion, ginger slices and garlic and saute until fragrant, pour the beef. Saute briefly until the water dries up, then add 1 tablespoon of soy sauce, cook until the beef changes color to become delicious.
At this point, add water, add spices (anise, cinnamon, etc.). You can also use five flavors instead if you like. In particular, you should add tea leaves, the boiled beef will be very tender. Boil the meat for about 30 minutes to get the pot out, the beef is very tender, tasty, not tough. When eating, discard the tea leaves. If you don’t have tea leaves at home, you can put some dry tea on a small towel, cover it, put it in a stew pot with beef, when the meat is cooked, remove the tea wrap. Or you can use black tea bags with filter bags. Many chefs use tea to cook beef quickly and efficiently. 5 minutes before baking, season with salt to taste.
If you don’t have tea at home, you can use a few slices of hawthorn, also wrapped in a towel.
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
