How long to cook braised beef

Beef contains a very high amount of protein and is rich in amino acids. It is a kind of meat that is very suitable for the human body. It can not only meet human needs, but also improve human immunity. It plays a great role in growth and development, postoperative recovery, and tissue repair. But everyone also knows that beef is firm and not easy to stew. It usually takes about 2 hours to stew the beef. What should we do specifically? Let me introduce it to you below.

1. Cut the beef brisket into cubes, put them into a large bowl together with the Sichuan peppercorns, and soak them in clean water for about 20 minutes. After the blood is soaked out, pour out the blood and drain the beef. If there is a lot of blood, change the water once in the middle (cut the belly into slightly larger pieces, because the volume of the beef will become smaller during the blanching and stewing process. I personally think that the taste will be bland if the pieces are too small)

2. Blanch. Chop 2 slices of ginger and put them into a pot of water with the beef. Bring to a boil and continue cooking for five or six minutes. Remove the beef, rinse and drain for later use. After soaking in step 1 and blanching in step 2, the blood will be removed more thoroughly.

3. Wash the pot, add two tablespoons of oil, add the drained beef, ginger slices, and green onion, stir-fry over medium heat

4. Pour 2 spoons of bayberry wine while frying (wine can remove the fishy smell of meat and increase the flavor. If you don’t have it, you can also use cooking wine or white wine, but 1 spoon is enough)

5. Add 1 spoon of dark soy sauce, 1 spoon of light soy sauce, and 1 spoon of sugar, stir fry evenly (you can use white sugar or rock sugar. I happened to be stewing Tremella soup that day, and I had brown sugar on hand, so I just added it)

6. Fry the beef until evenly colored, add water to cover the beef, bring to a boil, transfer to a casserole, cover, and simmer on low heat for more than 2 hours. Save time by using a pressure cooker

7. When the beef is soft, turn to high heat and cook until the sauce thickens. At this time, you can taste the saltiness and add appropriate amount of salt to season. Serving the casserole on the table can better keep the temperature of the food, which is very suitable for the current weather

Cooking Tips

5 keys to delicious braised beef:

1. All the blood in the beef must be removed. Fresh beef contains a lot of blood. If it is not handled properly, the finished dish will have a fishy smell, which is very bad. I usually process it in two steps: first soak it in peppercorns and clean water to remove the fishy smell and some blood; then blanch it in water to further remove the blood foam.

2. While frying the beef, pour in an appropriate amount of bayberry wine. Fruit wine can not only remove fishy smell, but also increase flavor, especially aroma.

3. Use dark soy sauce and light soy sauce together. Dark soy sauce adds color, while light soy sauce enhances flavor. They are very effective when used together when making braised dishes.

4. Be sure to use low heat when stewing beef, and use high heat only in the final stage of reducing the sauce. Simmer over low heat until the meat is tender, and use high heat to reduce the sauce so that the meat is coated with the soup.

5. There is no need to add salt too early. Both dark soy sauce and light soy sauce have saltiness, and adding salt too early will make the meat less likely to cook. Therefore, add appropriate amount of salt for seasoning in the final stage of collecting the juice.