Braised Beef with Rice Wine

The method of braised beef in rice wine is to use beef tendon and 1 pound of red rice wine. After washing the beef tendon, blanch it in water for five minutes, then put the beef tendon into a pressure cooker, add seasonings such as light soy sauce, rice wine and dark soy sauce, and then simmer for about 20 minutes, then turn the beef tendon over and pressurize it for another 20 minutes. Finally, take out the beef tendon and soak it in the soup for 4 hours before eating.

Method 1 of braised beef in rice wine: beef tendon

Main ingredients: 2 beef tendons (2 jin)

Ingredients: 1 jin of Nuerhong rice wine, 100ml of light soy sauce, 20ml of dark soy sauce, 10g of salt, and 10g of sugar.

Seasoning: cardamom, star anise, cinnamon, bay leaves, pepper, fennel, angelica, dried chili, onion and ginger in appropriate amounts.

The steps for cooking rice wine braised beef are as follows:

1. Wash the beef tendon, blanch it in boiling water for 5 minutes, remove it and wash it again with cold water.

2. Put the beef tendon into the pressure cooker and add seasonings: light soy sauce, dark soy sauce, red wine, salt and sugar in turn.

3. After boiling for 20 minutes, turn the beef tendon over and boil for another 20 minutes.

4. Soak the braised beef tendon in the soup for more than 4 hours to make it taste better.

5. Slice and place on a plate, then pour chili oil on it.

Tips for braised beef (beef tendon) in rice wine: light soy sauce and dark soy sauce are already salty, so the amount of salt should be reduced by half. Use a pressure cooker without adding water throughout the process, and the meat will have a rich aroma. Because the amount of wine is not enough to cover the beef tendon, turn it over and simmer it in two batches. Soaking will make the beef more flavorful, and the beef tendon should be completely cooled before it can be cut into thin slices, otherwise it will fall apart if cut while hot.

Method 2 of braised beef in rice wine: sirloin

Main ingredients: 1 kg beef (brisket), 2 potatoes, 4 tomatoes, 2 onions, 1 carrot, ginger, and green onions.

Auxiliary ingredients: 1 tablespoon of dark soy sauce, 1 tablespoon of rice wine, 1 teaspoon of vinegar, tomato sauce, and black pepper.

The steps for cooking rice wine braised beef are as follows:

1. Cut the beef into pieces and blanch them in cold water for 2 minutes, then rinse them thoroughly with hot water.

2. Peel the potatoes, wash them, drain them and cut them into pieces for later use.

3. Heat oil in a pan, add beef and stir-fry, add dark soy sauce, rice wine and a small spoonful of vinegar.

4. Then add onions and tomatoes and continue stir-frying.

5. Squeeze in tomato sauce, then grind some black pepper and stir well.

6. Add onion, ginger, and hot water. Cook over high heat for 20 minutes, then simmer over low heat for about 60 minutes.

7. Add carrots and potatoes and cook until done before serving.

8. When the meat is tender and the soup is thick, you can add salt to season and serve.

Tips for braised beef (brisket) in rice wine: Rice wine can also be replaced with cooking wine, which has the same effect but a different flavor.

Can rice wine be added to braised beef? What are the benefits of adding rice wine?

You can add rice wine when stewing beef. Rice wine has similar effects to cooking wine, both of which can remove fishy smell and relieve greasiness; but in terms of taste, rice wine is much better than cooking wine. When cooking meat, poultry, eggs and other dishes, adding rice wine can penetrate into the food tissue, dissolve trace amounts of organic matter, and thus make the dishes tender and fluffy. Meat dishes cooked with rice wine are soft, fragrant and glutinous, with a rich meat flavor; while the flavors of dishes cooked with different cooking wines are far different from those of rice wine.

The "Yellow Wine Braised Beef" that I introduced does not have the slightly bitter taste and spicy taste of yellow wine. It only has the unique mellow aroma of yellow wine and the meaty aroma stimulated by yellow wine. It is delicious on the tip of the tongue, very, very good!