If you want to cook beef quickly and still melt, add this

Beef can be said to be the most popular type of meat, its nutritional value is very high, the taste is delicious. With this food, people can process it in many ways such as: Grilled, fried, braised, steamed… all attractive and suitable for all audiences.

In particular, stewed beef is a family favorite dish. However, although this dish is delicious, it is not easy to make.

Many people stew for a few hours but the beef is still tough, not soft at all, even has an unpleasant smell. Why is that?

The longtime chef pointed out, when stewing beef, if we want it to be tender and delicious, we must add this.

First, you should choose the beef brisket for processing to create the best flavor. Use a knife to cut the beef into pieces, soak in clean water for about 1 hour to remove all the blood and remove the fishy smell.

Next, put a little clean water in the pot, put the beef in, add the red onion, sliced ​​ginger and cooking wine and boil over high heat for 2-3 minutes.

After boiling, use a spoon to skim off all the foam, this is where many odors and fishy odors are stored. Remove the beef and wash it with clean water.

You prepare a new pot of water, put the beef in, bring to a boil. Add the seasonings of soy sauce/fish sauce, ginger, and onions, then add fresh tea leaves or black tea.

The most special stitch is located here. Fresh tea leaves will make the beef tender and fragrant, and the color of the meat is also beautiful and the flavor is stronger.

After boiling on high heat, switch to low heat and cook for 30 minutes. You can add potatoes, stewed carrots and then take out the bowl and enjoy.

After the beef stew is cooked, you can eat it hot with vermicelli, bread or white rice.

In addition to fresh tea leaves/black tea, you can use tapioca starch right at the marinating stage to make the dish more flavorful and tender. This is the secret of professional chefs for all beef stews or wine sauces.

Ying Ying
According to Vietnamnet