Northeastern Braised Beef

The preparation of Northeastern braised beef is relatively simple, but when choosing beef, try to choose beef tendon. The meat of this kind of beef will become more tender and taste very delicious. However, you must pay more attention to the heat when cooking. Usually, there is no need to use a pressure cooker. In fact, the meat will taste better if it is slow-cooked over low heat.

Method 1

Ingredients: beef (beef shank), cooking wine, soy sauce, bay leaves, braised pork seasoning, and ginger.

Preparation method:

1. Cut the whole fresh beef shank into large pieces of about 10 cm, soak them in cold water, change the water several times to fully soak out the blood;

2. Then add 6-8 liang of cooking wine, 6-8 liang of soy sauce (depending on personal taste, if you like strong taste, add more soy sauce), a few bay leaves, a pack of braised pork seasoning bought from the supermarket, and a few slices of ginger. No water is needed, and soak for more than an hour;

3. Finally, bring to a boil over high heat, then simmer over low heat without using a pressure cooker. The taste will be more fragrant if it is slowly stewed.

4. After stewing, let it cool naturally and then put it in the refrigerator. Each time, take out a piece, cut it into slices and eat it directly. The taste is so good.

Method 2

Ingredients: 1 piece of beef shank (about 1000g), 100g yellow bean paste, 3 tablespoons (45ml) cooking wine, 1 teaspoon (5g) peppercorns, 1 small piece of cinnamon, 1 tablespoon (15ml) soy sauce, 2 teaspoons (10g) salt, 1 tablespoon (15g) white sugar, 1 small piece of old ginger, 2 star anise, 1 scallion

practice:

1. Wash the dirt on the surface of the beef tendon with running water, put the whole piece into a pot of cold water and boil it over high heat. After boiling, skim off the blood foam on the water surface. Cook while skimming for about 15 minutes, and the blood inside will be cleared. Remove the meat and drain.

2. Put the beef shank into the soup pot, add hot water until the meat is completely covered, put in soy sauce, yellow bean paste, salt, sugar, cooking wine, scallion segments, ginger slices, and the pepper, aniseed, and cinnamon in a gauze bag, cover and cook over high heat for half an hour, then reduce heat and simmer for more than 2 hours, finally remove the lid and simmer over high heat for 15 minutes to allow the meat to be evenly flavored.

3. Take out the beef shank, place a pair of chopsticks on a large bowl, and place the meat on top to drain and cool.

4. After the beef has cooled completely and its surface becomes firm, you can slice it. When cutting, go against the direction of the meat fibers and serve in thin slices.

Method 3

Ingredients: 1000g beef (shank) Seasoning: 2 tablespoons salt, 1 piece of ginger, a little star anise, a little pepper, a little cinnamon, 1 tablespoon soy sauce, a little fennel, a little licorice, 3 sections of green onion, 2 tablespoons white sugar, a little bay leaf, a little clove, a little tangerine peel, 1/2 teaspoon five-spice powder

Taste: Sauce flavor

Prep Time: 10 minutes

Number of people: 2 people

Cooking time: 60 minutes

practice:

1. Wash the front leg beef tendons and cut into 10cm square pieces. Pour clean water into the pot, heat it over high heat, put the beef in, cook it briefly in the boiling water, take it out, and soak it in cold water to allow the beef to shrink.

2. Put cloves, peppercorns, star anise, tangerine peel, fennel, and licorice into a seasoning box (or a homemade gauze bag; cinnamon and bay leaves can also be put directly into the pot as they are easy to pick up). Wash the green onions and cut into three sections. Wash the ginger and smash it with a knife. 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon white sugar, 2 tablespoons salt, 1/2 teaspoon five-spice powder.

3. Pour appropriate amount of water into the casserole, heat it over high heat, and add spices, onion, ginger, light soy sauce, dark soy sauce, sugar, and five-spice powder in turn. After boiling, add beef and continue cooking over high heat for about 15 minutes, then switch to low heat until the meat is cooked. Poke it with chopsticks and make sure it goes through smoothly. Take out the beef chunks and place them in a ventilated, cool place for about 2 hours.

4. Pour the cooled beef into the boiling soup and simmer over low heat for half an hour.

5. After stewing, serve and cut into thin slices after cooling.

Cooking tips:

1. The cold water soaking method in the second step is very important. Try not to omit it, otherwise the cooked meat will be loose and the taste will be slightly worse.

2. If you think the cooling time in the third step is too long, just let it cool completely, but this step is also very important.