What sauce is good for braised beef?

Braised beef in soy sauce is a common way of cooking beef. It has a mellow taste and high nutritional value. There are many ways to cook braised beef in soy sauce. First of all, you need to choose beef shank, which tastes very good. In addition, you need to choose some sauces. The most important things in this regard are light soy sauce, dark soy sauce, yellow sauce and other ingredients. Braised beef in soy sauce must have yellow sauce. Let's learn about the specific method of cooking braised beef in soy sauce.

How to cook beef in soy sauce

Ingredients: 1500g beef shank

Seasoning: 1 teaspoon salt, 1 scallion, 3 slices of ginger, 3 cloves of garlic, 2 star anise, 2 tablespoons cooking wine, 3 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons yellow sauce, 1 teaspoon thirteen spices

practice:

1. Wash the beef tendon, remove the excess membrane on the surface, and cut into large pieces 10 cm wide

2. Use a bamboo or metal stick to poke holes in the cut beef, then mix in shredded ginger, scallion, garlic, cooking wine, yellow bean paste/sweet bean paste, a little dark soy sauce, light soy sauce, and thirteen spices.

3. Wear disposable gloves and mix the seasoning and beef together, use the temperature of your hands to make it taste good, then cover with plastic wrap and marinate for 7-8 hours (refrigerate in summer)

4. Add appropriate amount of cold water to the pressure cooker (add more water if you need soup), put the marinated beef and marinade into the pot, add scallion, ginger, and star anise, boil over high heat and skim off the foam

5. Seal the pressure cooker, boil it, and simmer it over medium-low heat for about 45 minutes (adjust the time according to the size of the meat). Add appropriate amount of salt to the cooked beef soup and soak the beef in the soup for a while.

6. Put the beef into a bowl and slice it after it cools down completely.

Operation points

(1) Raw material selection and finishing. Choose high-quality beef that has passed veterinary health inspection, remove blood, lymph, etc., then cut into pieces of about 750 grams, rinse with clean water, drain the blood and set aside. (2) Cooking. Put a small amount of water in the cooking pot, add the yellow sauce to dilute it, then add enough water, bring to a boil over high heat, remove the sauce foam, and put the beef into the pot. Place the tougher parts of the meat, such as the neck, front and back legs, chest, and ribs at the bottom of the pot, and the tenderer parts, such as the tenderloin, sirloin, and top of the pot. Boil the soup over high heat until the beef is reduced. Add the auxiliary ingredients over the pot and cook for 1 hour before pressing the pot.