How to make lean beef delicious

Beef is very popular in my country. Many people like to buy raw beef for cooking. In fact, cooking requires skills. The most difficult thing to cook is lean beef. Common cooking methods include stewing, braising, sauce, and braising. The fat content in lean beef is very low, but the protein content is very high. It is very beneficial to the human body and suitable for many people. So how to make lean beef delicious?

First, how to make lean beef delicious? Braised. Beef brisket refers to a piece of meat with tendons, meat and fat. It is just a general term. If classified by parts, meat from many parts of the cow can be called beef brisket. The part imported from abroad is mainly beef ribs cut into strips (also known as strip meat), which are boneless strips of meat taken from between the ribs. They have more lean meat, less fat and less tendon, and are suitable for braising or stewing. In addition, there is a piece of tenderloin edge on the upper layer with less tendon, less oil, more meat, but irregular shape. It can also be called beef brisket, which is a superior braised part. When making braised beef, don't use too much water, just enough to be parallel to the meat. When stewing, just keep the heat low and don't open the lid, the amount of water will hardly be lost, and the fat inside will also be stewed out in the end. Remember to use low heat. Only low heat can make the meat taste good, and the meat will not be too mushy, but soft and chewy.

Second, how to make stewed beef delicious? Use hot water instead of cold water. Hot water can quickly coagulate the protein on the surface of the beef, prevent the amino acid in the meat from seeping out, and keep the meat delicious; after boiling over high heat, uncover the pot and simmer for 20 minutes to remove the odor, then cover the lid and use low heat to keep the floating oil on the soup surface warm, which plays a role in stewing; during the cooking process, salt should be added late and water should be added in full at one time. If it is found that there is not enough water, boiling water should be added; the day before stewing the meat, rub mustard on the surface of the meat and wash it with cold water before stewing the meat. This will not only make it cooked faster, but also make the meat tender; wrap a little tea leaves in gauze, put them in the pot and stew them with the beef. The meat will cook faster and taste fresh; add some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar for 1 kg of beef) to stew the beef, which can also make the meat soft and rotten; put a few hawthorns or a few slices of radish in the meat pot, which will not only cook it faster but also remove the odor. When stewing beef, salt must be added last (30 minutes before serving), because adding salt first will make the beef hard and tough. Don’t worry that adding salt later won’t allow the beef to absorb the flavor well. In fact, as long as the beef is not too hard or too tough, it only takes about 15 minutes for it to absorb the flavor. Remember this.

How to make lean beef delicious? Braised beef. Beef tendon can also be considered a type of beef brisket. It has more tendons and less oil, or even all lean meat. It is not suitable for stewing soup, let alone braising. Suitable for making braised beef. Before braising, blanch the beef in boiling water. Turn off the heat when the beef is 70% cooked. Do not open the lid of the pot. After it cools down, place it in the refrigerator overnight. Take it out and slice it the next day. It will be soft and tasty.