How long does it take to stew beef?

When it comes to beef, I believe many people have a say, because beef is a food that many people love to eat. More importantly, everyone can choose different ways to eat beef according to their own taste. Braised beef is a special cooked food, and the preparation method of braised beef is relatively simple, and you can make it at home. In the process of braising beef, how long does it take for the beef to be fully flavored?

How long to cook braised beef

The best time to braise beef is two hours. The beef braised in this time will be crispy and delicious, melt in your mouth, and easy to digest. First of all, when stewing beef, you should choose parts such as beef brisket that have tendons, meat, and oil. If the beef is too lean, it will be dry. After buying the beef, wash it, cut it into large pieces and soak it in clean water. This step is critical. The soaking time should be at least 30 minutes. I usually soak it for more than an hour. It is best to change the water two or three times in the middle and pour out the blood in time. Although some of the blood in the meat will float out during stewing, most of it will coagulate in the meat due to the increase in temperature, which will not only affect the flavor of the beef, but also its texture.

Several key points to pay attention to when stewing

① When braising chicken, duck, goose and other meats, do not cover the pot. This will prevent the whole chicken or duck from becoming boneless or deformed. After the meat and soy products are cooked, cover the pot with a lid and simmer for another 5-10 minutes. Then look at the types of ingredients and determine the length of time for stewing, so that the flavor will be more absorbed and taste better.

② When braising various meats, do not stew the meat too much, otherwise the meat will be cooked through and broken, and the stewed flavor will be too scattered, affecting the taste.

③ If you are braising pork, chicken, duck, goose, rabbit and other ingredients with strong freshness and flavor, they should be braised separately from beef, mutton and various animal "offal" which have strong odors. You can take out some of the soup for the braising process separately to avoid "spoiling" the whole pot of soup. This way the different meats don't taste like each other. The taste is also delicious.

Method of stewing beef

1. Put the beef shank into a pot with cold water.

2. 7 or 8 minutes after boiling, remove impurities and blood foam on the surface.

3. Take out and rinse with clean water.

4. Wrap the spices into small bags with gauze or put them into a spice box.

5. Change to a new pot of water and put in the onion, ginger, garlic and spice bag.

6. Add 200ml cooking wine, 100ml light soy sauce, 50ml dark soy sauce and rock sugar, and add the beef shank.

7.Boil over high heat for 30 minutes.

8. Then transfer the beef to the electric stew pot. Simmer for 1 hour. When the beef is 80% cooked, add appropriate amount of salt. (You can also put a few slices of dried hawthorn in the stewing process to remove the fishy smell and make the beef cook faster.

9. Soak the braised beef in the braising liquid for more than 1 hour to make it more flavorful.