How to make homemade braised beef

If you come home from get off work every day and there is a hot, sweet and delicious meal waiting for you, you will definitely feel happy. Of course, few people can obtain such happiness. However, you can give yourself this happiness, you can make something delicious for yourself. Of course, if you don't know how to do it, you need to learn first. Well, now I will teach you how to make this dish, homemade braised beef.

1.1 Heat the salt in a pan without adding oil, then add 10g of Sichuan peppercorns and fry until fragrant. Let cool and set aside

2.2 Wash the beef shank

3.12 Massage the beef shank with your hands and marinate it with the fried pepper salt for 1-2 days.

4.21 Prepare the marinade seasoning and various spices: 2 star anise, 2 grass fruits, 1 piece of cold ginger, 3 bay leaves, 2 nutmegs, 2 angelica, 10g fennel, 20g pepper, 50g light soy sauce, 50g dark soy sauce, 30g dry yellow sauce, 15g sweet noodle sauce, 30g rock sugar, 750g old marinade

5. Wash the beef that has been marinated for at least one day, remove the peppercorns, cut into large pieces, add cold water to the pot, add onion, ginger and cooking wine, and bring to a boil.

6. After the pot is boiled, remove the floating foam

7. Put the spice bag, drained dry yellow bean paste and sweet bean paste (in a ratio of 2:1), 50g light soy sauce, 50g dark soy sauce, and 30g rock sugar into the pot.

8. Add the old brine (private old brine, which has been made dozens of times in a year and a half)

9. Bring to a boil over high heat and cook for 10 minutes to see the color. If the color is not dark enough, add some dark soy sauce.

10. Add appropriate amount of salt. Since the previous seasonings and broth are salty, you can taste it when adding it. Only taste the broth. It can be slightly stronger. If it is not enough, you can add more later. Remember not to overdose.

11. Now cook on low heat for 1 hour, then simmer for 1 hour after turning off the heat. Turn on the fire again and boil, then simmer for 30 minutes. Turn off the heat again and simmer until it cools naturally. If you can easily pierce it with chopsticks after turning off the heat for the second time, it means it is cooked. Soak the beef in the braising soup overnight to allow it to absorb the flavor. (The process is two boils and two stews)

12.This is the braised meat. The color is just right, neither too dark nor too light, and it is delicious when eaten alone. If you like, you can add some soy sauce and chili sauce to dip it in, which is also a good choice.

Well, after reading the editor’s introduction, I think housewives should quickly throw away the homemade braised beef in your hands, and learn how to make this nutritious, healthy and delicious dish that the editor will introduce to you today. Come on and make it.