Why does braised beef fall apart easily?

The braised beef sold outside is very chewy, but the meat is very soft and mushy. The beef cooked at home will be a failure, as the meat is particularly easy to fall apart. This is because the method of braising the beef is not used correctly, or the beef is braising for too long, causing it to become loose. In fact, if it is tender, it is very easy to cook through. Therefore, when choosing beef, you can decide the braising time and seasonings based on the age and shape of the beef.

Main raw materials

(1) Basic recipe for marinade: 20 kg water, 4 kg white bean oil, 2.5 kg salt, 100 g sliced ​​ginger, 25 g cloves, 100 g galangal, 100 g star anise, 50 g cinnamon, 100 g Sichuan pepper, 25 g pepper, and 50 g tsaoko.

(2) Seasoning marinade formula: per 100 kg of fresh beef:

①MSG flavor: 3 kg white soybean oil, 5 g white pepper, 5 g cinnamon, 70 g MSG.

②Spicy flavor: 0.3 kg of Sichuan pepper, 0.4 kg of chili, 0.4 kg of sesame, 2 kg of white bean oil, 30 g of MSG, 0.4 kg of sesame oil, 5 g of white pepper, and 5 g of cinnamon.

③ Golden Hook Flavor: 0.5 kg of golden hook (cut into small pieces), 0.3 kg of cooked chicken oil.

Preparation method

Production:

1. Clean the whole piece of beef, remove impurities, and cut it into large pieces that can fit in the pot. 2. Boil a pot of water, put the beef in, boil for a while and then take it out for later use.

3. Heat the pot, add vegetable oil, and when it is 60% cooked, sauté the scallion, ginger, and garlic, pour in cooking wine, add soy sauce, salt and other seasonings, add chicken broth (you can also add water, but it must be hot water, this is the trick), beef, and cook over high heat for 20-30 minutes, then switch to low heat and cook until the beef is cooked through.

4. After the meat and soup have cooled down, put them in the refrigerator to cool thoroughly, then take them out and slice them.

1. Cut the beef shank (must be beef shank) into large pieces (about half a pound, cut into long strips), boil with water, and skim off the foam;

2. Put ginger, onion, pepper, aniseed, cinnamon, bay leaves, a small amount of peppercorns, beef and soup into a casserole, bring to a boil and simmer;

3. After 1 hour, use chopsticks to see if the beef can be poked, then add salt;

4. Add appropriate amount of soup to the wok, put a little sugar and soy sauce and bring to a boil, add the beef, remove from the wok after the sauce is reduced, slice after it cools down and serve.

This is the Northeastern way of cooking it. The Beijing way is to stir-fry it with yellow sauce and then color it and add flavor.

The Sichuan method is to put water and seasonings in a pot first, then add brown sugar and boil for 30-40 minutes (do not add salt). When the seasoning flavor is cooked out, put the washed beef in and cook until it is tender, add salt and simmer for a while. The meat braised in this way has a particularly strong flavor and is suitable for people with strong tastes. Representative dishes include Sichuan-style Liao spare ribs and braised beef.

I will teach you another way to make stewed soup: it can be used to stew chicken, eggs, pig's trotters, etc.

Use 2 tablespoons of oil to sauté scallions, ginger and garlic. When they are browned, add half a bottle of soy sauce (about 2 bowls), 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, 1 tablespoon of salt, 15 cups of water and 1 bag of five-spice bag. Bring to a boil first, then simmer for 20 minutes until the aroma is released. The longer the soup is used, the better it is. As long as it is stored properly, it can be used repeatedly.

1 kg large piece of beef, five-spice powder, cinnamon, brown sugar, light soy sauce, dark soy sauce, salt, garlic powder, ginger, onion, cooking wine, peppercorns, and bay leaves.

practice:

1: Cut the beef into large pieces and wash it clean.

2: Boil a pot of water, add beef, a little cooking wine and garlic powder after boiling, cook for about 5 minutes to remove debris and blood, remove and drain.

3: Wash the pot, put the beef in, then add light soy sauce, dark soy sauce, sugar, salt, cooking wine, five spices, cinnamon, bay leaves, pepper, garlic powder,

Take a whole piece of ginger, crush it and put it in, then add the scallion segments. Mainly, use more cooking wine and light soy sauce, and less salt and sugar. If possible, add a few pieces of orange peel or a slice of lemon.

Add a little more water, the ingredients should completely cover the beef, then bring to a boil over high heat, then simmer on low heat for about 3 hours, remove from heat and let it sit overnight, then bring to a boil over high heat again, then simmer on low heat for 3 to 4 hours to allow the beef to fully absorb the flavors, then remove from heat and wait for the beef to cool, then you can take it out, drain the marinade and put it in the refrigerator, and then take it out and slice it when you want to eat.

Points to note: Be generous with the ingredients, since the marinade can be used to marinate other things later, so I basically don’t add water; the cooking time must be long, otherwise the flavor will not be absorbed; it tastes best if it is left overnight, but don’t soak it in the marinade for too long, otherwise it will become sour and rotten. There are many ways to eat it, you can cut it dry and eat it with wine, or cook it with noodles, or slice it and stir-fry it.