Summer beef stew recipes

Summer is a relatively hot season. We should eat more cool foods and eat less hot foods such as beef. There are many ways to cook beef, and we should choose the method according to our taste. If you want to stew beef, it is best to choose beef brisket and beef tendon. These beefs taste better after stewing and will not become old. For the method of stewing beef, you can learn the following method.

1. First of all, pay attention to the choice of beef. Generally, sirloin or shank is better;

2. Rinse with boiling water first to remove dirt;

3. Before stewing, fry the beef with a small amount of oil;

4. Add some ginger when stewing, and you can stew it with potatoes

Beef stew tips

When stewing beef, you should use hot water instead of cold water, because hot water can quickly coagulate the protein on the surface of the beef, prevent the loss of amino acids in the meat, and keep the meat delicious.

After boiling over high heat, remove the lid and simmer for 20 minutes to remove odor, then cover and use low heat to keep the floating oil on the soup at a certain temperature to achieve the braising effect.

During the cooking process, salt should be added later and enough water should be added at one time. If you find that there is too little water, you should add boiling water.

The day before stewing the meat, rub mustard on the meat and wash it off with cold water before stewing. This will not only make the meat cook faster, but also make it tender.

Wrap a small amount of tea leaves in gauze and put it into the stove to stew with the beef. The meat will not only cook quickly but also have a fragrant taste.

Adding some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar for 1 kg of beef) to stew the beef can make the meat more tender.

Putting a few hawthorns or a few slices of radish in the meat can make the beef cook faster and remove the odor.

Tomato and Mushroom Beef Stew Recipe

Ingredients: 2-3 pounds of beef brisket, 1 piece of ginger, some bay leaves, 2 star anise, 2 pieces of cinnamon, 1 handful of peppercorns, 2 tomatoes, 1 onion, 1 carrot, 2 king oyster mushrooms, 1 green pepper, salt

Pepper to taste

1. Cut the beef into large pieces, wash it and soak it in clean water for 20 minutes, pour out the blood, and then wash it repeatedly for 2 more times. Put it in a pot of cold water. After the water boils, take it out and wash off the floating foam on the surface for later use.

2. Bring another pot of water to a boil, add the blanched beef, ginger, bay leaves, cinnamon, star anise, peppercorns and other spices, bring to a boil over high heat, then simmer over low heat for more than 1 hour until the beef is tender.

3. Take out the beef needed for one meal, cut it into thick slices for later use; wash the tomatoes, king oyster mushrooms, carrots, onions and green peppers separately, cut them into dice for later use.

4. Heat the wok, add 2 tablespoons of oil, add bay leaves and cinnamon and stir-fry until fragrant, then add onions and sauté until fragrant. Add carrots, tomatoes and king oyster mushrooms in turn and stir-fry.

5. Add the cooked beef and 1 bowl of beef broth, bring to a boil, then reduce heat and simmer for 20 minutes. Finally, add the green peppers and season with salt and pepper, and cook until the peppers are cooked.

6. Delicious food served

Tips

When it comes to beef for stewing, it is best to choose beef brisket with alternating fat and lean parts, as it tastes better after being stewed for a long time.

When stewing beef, you must use low heat and simmer it slowly so that the meat will be tender and tender. If you continue to use high heat, the meat will become hard and affect the taste. Salt should be used to season the stewed beef at the last stage. If salt is added before the beef is cooked through, the beef will not be easily stewed and the taste will be affected.

When cooking beef, you can cook more at a time so that the beef will have a full flavor and it will also save energy. If you can’t finish it in one meal, you can cook it according to steps 1-2 above and divide it into several packets. Take one packet each time you eat. This way, except for the initial cooking time, the next few meals will be very convenient.