Beef is one of the foods that many people love because it can be cooked into many delicious dishes. Besides, beef is extremely nutritious and good for health. Beef can be grilled, fried, braised, stewed, boiled… each dish has its own attractive flavor.
Among them, stewed beef is also very popular. However, many people who stew beef are tough, forever not soft. According to the chef, it could be because the cook chose the wrong type of meat to stew. In addition, need to add 2 more ingredients, the more tender the beef stew is. So what are the 2 ingredients, let’s refer to the chef’s recipe for stewing beef below.
Choose the right kind of meat
There are many different parts of beef on the body, but not all of the stewed meat is delicious. According to the chef, the beef has the best 3 pieces of meat for stewing.
– Beef shoulder meat
Beef shoulder meat is located on the upper part of the front leg of the cow. This meat is very rich in fat, moreover it belongs to the front part of the cow, so it is much softer than the back meat of the cow.
Because it is shoulder meat, it will exercise regularly, develop muscles, and distribute muscles relatively evenly. Especially, this meat after stewing is soft, the flavor is very rich, delicious, slightly chewy because of the muscle, very attractive.
This part of the meat is the connection point between the ribs. There are 13 ribs in total, roughly the same position as a pork rib.
The meat from the 1st to 5th ribs is very lean, suitable for making dishes for people who lose weight and gain muscle.
The meat from the 6th to 8th ribs belongs to the “golden position” of beef belly, they are very tasty and tender. Once stewed, they have a tighter texture than tenderloin. This is also the most suitable meat for stewing, also the best beef stew.
The meat on the 9th to 13th ribs is usually high in fat, more suitable for those who want to eat fatty foods.
The beef brisket has thicker muscle fibers, the texture is firm, and the surface is covered with a certain layer of fat. But this part of meat is stewed, the fat is not as fat as imagined, it highlights the flavor of the beef. The meat is crispy and a bit chewy, very tasty.
Add seasoning when stewing to make the meat tender
After choosing a good portion of beef to use for stewing, you should soak the beef with water to reduce excess blood, help reduce the smell and cause a lot of foam when cooking.
Meat for stewing will usually be cut into large squares and across the grain. After slicing, put the beef in a pot of cold water, add a few slices of ginger and 1 tablespoon of cooking wine, boil for a few minutes to make the beef all foam. Remove the foam and remove the meat, rinse with warm water and prepare to stew. This step is also very important, making the beef more delicious.
Put the meat in the pot with the spices to stew, add water. Then you add some fresh tea leaves to the same. Stew the meat for about 30 minutes to be able to remove the pot, the beef is very soft, delicious, not tough. When eating, remove the tea leaves.
If you don’t have tea leaves at home, you can put a little dry tea in a small towel, cover it, put it in a stew pot with beef, when the meat is cooked, take out the tea wrapper. Many chefs use tea to cook beef both quickly and efficiently.
at Blogtuan.info – Source: Eva.vn – Read the original article here