How to make delicious stewed beef shank - How to make stewed beef shank

To stew the beef shank, we can use the method of stewing the beef shank with sauce, or we can stew the beef shank with radish. When we stew the beef shank, we must choose fresh beef shank, and then prepare potatoes, tomatoes, ginger, etc., and then put these ingredients into the pressure cooker and slow cook for 40 minutes before turning off the heat and eating. This is the method of stewing beef shank with tomatoes and potatoes. You can try it.

Tomato and potato stewed beef tendon soup recipe

Ingredients: 1 beef tendon, 150g potato, 2 beef tomatoes, 30g old ginger, 700cc water, 1 tsp salt.

Method: Chop the beef tendon into small pieces, blanch it in boiling water for 1 minute and set aside. Peel and wash the potatoes, cut into dice, blanch in boiling water, remove from the pot, rinse with cold water, drain and set aside. Wash the beef tomatoes and cut into dice; peel and slice the ginger for later use. Put all the ingredients, water and seasonings from steps 1 to 3 into the inner pot of the rice cooker, press the cooking button, cook until the switch pops up, open the lid and take out the ginger slices.

Nutritional value of beef tendon

Beef is rich in protein, and its amino acid composition is closer to the human body's needs than pork. It can improve the body's disease-resistant ability and is especially suitable for people who are growing and developing and recuperating after surgery and illness in terms of supplementing blood loss and repairing tissues. Eating beef in the cold winter can warm the stomach and is a good tonic for this season; beef has the effects of tonifying the middle and replenishing Qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and wind, quenching thirst and salivation, and is suitable for people with hidden Qi in the middle, shortness of breath, weak body, soreness and weakness of muscles and bones, anemia, long-term illness, and sallow face and dizziness; buffalo meat can calm the fetus and nourish the spirit, while yellow beef can calm the middle and replenish Qi, strengthen the spleen and stomach, and strengthen the muscles and bones.

The difference between beef shank and brisket

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 is boneless strips of meat taken from between the ribs. It has more lean meat, less fat and less tendon, and is suitable for braising or stewing. In addition, there is a piece of tenderloin on the upper layer with less tendons, less oil, more meat, but irregular shape. It can also be called sirloin, which is a superior braised part. Beef shank can also be considered a type of beef brisket, with more tendons, less oil, or even all lean meat. Therefore, it is generally used for braising, not suitable for stewing, and even less suitable for braising.