How to cut braised beef

Beef is delicious whether it is fried, stewed in soup, or eaten directly after being cooked. Beef has its own fragrance, so there is no need to worry about indigestion or bad taste if you eat too much. Moreover, there is not much fat in beef itself, most of it is lean meat. Even the fat of the beef is used to make hot pot and spicy hot pot. It is also very delicious. Here is the best way to cut braised beef.

The fiber tissue of beef is coarse and the connective tissue is dense, so you need to cut it horizontally to cut the long fibers; do not cut along the fibrous tissue, otherwise the beef will lose its flavor and will be difficult to chew.

When slicing, cut along the grain of the meat. The advantage is that the shreds will not break when cooking. When slicing, cut in the opposite direction, that is, cut on the side of the shreds, against the grain. The good thing is that it won’t be chewy. And the meat will have flavor. The bigger the fire is, the smaller the meat and vegetables should be cut.

A dish that is cooked slowly over low heat. The meat should be cut into larger pieces. This way the meat can withstand long-term stewing and will not become minced.

Tips for cooking beef: Generally, when cooking beef, it always feels tasteless and very hard. Here’s a little method. Marinate the sliced ​​beef (cut against the grain) with seasonings such as soy sauce and cooking wine. Then use a hot pan with cold oil to fry it, it will taste delicious.

Tips for cutting meat: Generally, everyone feels that cutting meat is a very strenuous task. My arms and hands will feel sore after the cut. It is very easy to slice and shred meat when it is frozen. Sharpen the knife and then you can cut. Be careful.

Spiced Braised Beef

Ingredients: 1000 grams of beef shank, 50 grams of celery.

Seasoning: 50 grams of fine salt, 100 grams of soy sauce, 50 grams of white sugar, a little fennel, cinnamon, star anise, cloves, pepper and star anise, and 30 grams of ginger.

How to make five-spice braised beef

(1) Take a rectangular piece of beef, rub it repeatedly with fine salt, and marinate it in a small bowl for 1-2 days.

(2) Soak the marinated beef in clean water, blanch it in boiling water for a few minutes to remove any blood stains, and cut it into large pieces.

(3) Place the beef in a pot of cold water and add soy sauce, sugar, bunches of celery, a seasoning bag wrapped in cloth, ginger, etc. Bring to a boil over high heat, skim off the foam, blend the soup into a maroon color, move to low heat, simmer for about half an hour, remove the celery, and simmer for another 2 hours. When the meat is tender, thicken the soup and spread it on the surface of the beef. The dish is sweet in flavor, bright red in color, crispy and tender, with a strong five-spice flavor and a neat appearance.