How to make beer braised beef? Done in 8 simple steps!

Beef is a food that contains a lot of nutrients. Although it is expensive, there are many ways to cook it, so it is easy to satisfy people's appetite. Did you know? Beer and beef can be combined! Although beer is an alcoholic beverage, people don’t just drink it. There are many delicious foods made from it, such as beer duck, beer chicken wings, etc. So how is beer braised beef made?

How to Make Beer Braised Beef

1. Soak the black fungus in advance, wash it, rub it several times, and cut it slightly. Cut the green onion into sections, dice the red pepper, peel the garlic cloves, slice the ginger and garlic into small sections, cut the beef into small pieces, blanch the beef in water, remove the foam, and take it out;

2 Put a proper amount of oil in the pot, put the black fungus in the pot, cover the pot, and fry the black fungus. This way, the black fungus is easy to cook. Pay attention to cover the lid. Move the black fungus aside, add garlic cloves and ginger slices to fry, add beef, light soy sauce, dark soy sauce, and a little cooking wine (optional);

3 Add beer and scallions. If you don’t want to use too much beer, just add some water. Use a pressure cooker to cook it down. If you don’t have a pressure cooker, just simmer it slowly. Open the lid and add an appropriate amount of salt and a little bit of seafood sauce. Since the seafood sauce is relatively sweet, no sugar is added.

4 Pour it back into the wok and simmer for a while until it absorbs the flavor. Add red pepper and cook briefly, then sprinkle with chopped garlic before serving. Pour half a cup of beer into a glass, turn it upside down on a plate, and then serve with the beef.

5 tips: 1. You can use a casserole, a pressure cooker or a frying pan, it’s up to you. 2. Fry the black fungus in oil until it is easily cooked. Remember to cover the pot when frying. 3. Seafood sauce is not necessary, you can use white sugar, just add a little white sugar to enhance the flavor. 4. It is recommended to sprinkle garlic chopped, which looks better than chopped green onions.

6 Why do we need to add cooking wine, vinegar, etc. when stewing meat? On the one hand, beer contains a lot of enzymes, which can soften the activity of beef and make it delicious and tender. On the other hand, it can break down protein and reduce fat absorption.

7 Add a little wine during cooking. The amine substances that cause the fishy smell in fish, shrimp and crab will dissolve in the alcohol in the wine and evaporate along with the alcohol when heated, achieving the purpose of removing the fishy smell. In addition, cattle, sheep, pigs, chickens, ducks, etc. also have different degrees of mutton smell. Adding a little wine during cooking can also remove the mutton smell.

8. Beef is rich in protein, and its amino acid composition is closer to the human body's needs than pork. It can improve the body's disease-resistant ability and is beneficial to growth and development, as well as recuperation after surgery or illness.

It is particularly suitable for people in terms of replenishing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter.