Hello everyone, this is Fei, yesterday I went to the market to buy some soy beef. A look at the price is still not as affordable as their own brine at home. Turned around and went to buy a few pounds of raw beef to bring back.
Make sauce beef, beef tendon meat is the best choice, that is, the muscle on the thigh of the cow, the hardness is moderate inside the hidden tendons very chewy, delicious.
[Beef in sauce]
A piece of delicious sauce beef, must do a good job "3 bubble 3 sauce", flavorful enough, thick sauce, firm taste, beef is not loose.
Let's take care of the tendon meat, first knocking off the outer layer of tendons to break the beef into large pieces.
1. the first bubble: soak to remove the blood, the beef into the water to soak for more than five hours, midway must be diligent water changes, the beef in the blood soaked out. This is the first bubble.
2. soak this time, the marinade with spices ready: cinnamon, ginger, allspice, pepper, star anise, cloves, dahurica.
Put them all in a basin and drizzle in some high white wine to bring out the flavor. Then pour in about 70 degrees of hot water to soak for 10 minutes. Remove the bitterness of the spices.
After the spices are ready, let's look at the three sauces used, put the three sauces, sauce beef to sauce rich, full of flavor.
Put four tablespoons of soy sauce, two tablespoons of soy sauce and four tablespoons of sweet noodle sauce into a bowl.
After the spices are soaked and rinsed with water, make a bag with the spices.
3. Beef soaked for six hours, has been white blood basically all out of the bubble, and then cleaned a few times, squeeze hard to squeeze the water. Brine out to not fishy.
4. Cut a handful of parsley segments, half a carrot into slices, cut half a shredded onion, cut some celery segments, onion segments, ginger slices all put together.
Prepare a small bowl, put cumin, pepper, cloves, ginger, allspice, star anise, together with warm water to soak out the flavor.
5. Slightly reshape the beef tendon, cut into large pieces, and then chop some slashes to facilitate the taste.
After the treatment into the basin into the soaked spices, add soy sauce, soy sauce, soy sauce color, oyster sauce to brighten the white wine to fishy salt, pepper, five spice powder and then pour just cut vegetables.
These vegetables must be selected with a strong pungent flavor, scratched and massaged to let the sauce flavor pungent flavor seep into the beef.
Just mix the sauce also add in two spoons and continue to massage. Sprinkle in some more sugar to increase the fresh sweetness.
Mix well and cover with plastic wrap, preferably in the refrigerator to marinate overnight in an airtight container.
6. The next day, the marinated beef has a nice red color. Pick the beef out.
Add two tablespoons of lard to the pot, pour in the leftover vegetables from the corned beef and the sauce and fry together to get the aroma, then pour in a can of beer and add more water to the pot, turn up the heat and simmer for 5 minutes to get the aroma of the sauce out.
After 5 minutes, beat the drippings from the pot and we will use this pot of soup to marinate the beef.
Prepare a deeper barrel pot, which is ideal for making marinated meat as it has better heat retention.
Put the marinade inside the barrel pot, put in the package, pour in the prepared sauce, pour in the sugar, put in a few gardenias, easy to color, and then put the marinated beef in.
Beef must be boiling water under the pot and the amount of brine soup to more, all cover the beef brine out of the taste is balanced, will not be Chai hair dry.
Add a handful of rock sugar to increase the aftertaste, a moderate amount of salt to adjust the bottom taste. Turn up the heat and simmer for a while to get the flavor out of the ingredients. Turn the heat to low and simmer for 40 minutes.
Be sure to simmer on low heat. The beef will easily fall apart if the fire is high. 40 minutes later, drizzle in a high level of white wine.
The third bubble: after the marinade, do not rush out of the pot and continue to stew until the soup cools naturally, the beef can not from inside to outside are permeated with fresh aroma all rely on stewing to this step.
After simmering, the beef in the sauce has a bright red color, and is soft and tender with a rich flavor.
How to cut are not scattered, chewing firm, a look is a serious good beef. Everyone look at this pot, to go outside to buy, without a few hundred money to buy such a good color, so large pieces of soy sauce beef?
This is a purely commercial recipe, like to eat beef sauce young and old, quickly collect, until the New Year sauce on a large pot, hospitality dishes have.