Beef in family sauce (easiest)

Thank you for your love and collection Screenshot to my dad to show everyone's follow-up and evaluation The old foodie is so happy that he can't close his mouth! Sauced beef is made by my family every year, sometimes a family goes out to eat in a restaurant with sauced beef in cold dishes, basically based on the taste of my home as a judgment benchmark, "Eh, this is good, like our own marinated." "It's the highest rating. Before New Year's Day, I ordered two kilograms of beef tendon meat from a fruit wholesaler in Tokyo, and this was the first time I had bought beef shank meat in Japan. I have also seen a lot of ways to sauce beef on the Internet, and I want to add soybean sauce and various sauces, and my family's only light soy sauce and cooking wine are enough. Spices are also minimalist, my old foodies often say that beef is not so much seasoning, eating beef is the taste of beef not spices, just to remove the fishy fragrance, spices set off the meat aroma instead of suppressing the meat aroma. I think so. Reserve time, soak for half a day and then marinate for a day, and finally simmer for three hours. The chef also asked the chef's father why everyone has to add all kinds of sauce, and the father said that the soy sauce and the sauce are the same sauce flavor. I don't know if it's right, it's super simple anyway, and it's really delicious to make, "Eh, that's the taste!" "If you don't believe it, you can try it too.

Ingredients

Step1Soakbeef

Beeftendonmeat 4 catties

Coldwater Soakthebloodwaterandchangethewater

Step2Cornedbeef

Lightsoysauce 1 catty

Cookingwineorricewine Halfacatty

Step3Beefstew

Ginger 1 piece

Sichuanpepper 20 pieces

staranise 2

Fennel Apinch

Cloves(ifyoudon'tlikeit), afewpieces

Cooking Instructions

1. Soak
the whole beef tendon meat by strands, cut it from the fascia, and process it into strands of meat. There is no need to cut from the middle of the meat, and there is no need to cut into pieces. A piece of meat looks quite large and long, but when it is cooked, it shrinks to about half of it.
Prepare a large enough basin, put the meat in it, add water to it, soak it for half a day, change the water frequently during the period, and rinse the meat by the way until there is not much blood coming out. I didn't take pictures of this step, the picture above is the second step, and the water bubble must not be saved.

2. Take out the marinated
meat and rinse it, put it back in a clean basin, pour in light soy sauce, cooking wine or rice wine, and marinate it for another day.

Meat: Light soy sauce: cooking wine = 4:1:0.5

I marinated it for a day and two nights, and it was very delicious. I made it in the winter and put it at room temperature when it was cold in the kitchen, and I must put it in the refrigerator when the weather is hot.

Dad said that beef is the most salty, so this ratio will not be salty, just right, it is a little cheap soy sauce (cover my face
light soy sauce because I use the 10,000-character brand brewing in Japan, I like June fresh in China, but my dad likes Lee Kum Kee, personal preference, in short, the soy sauce will not taste bad if it is delicious.
3. Prepare a large piece of ginger slices for stewing
, about 20 peppercorns, two star anise, a pinch of cumin, and put a few cloves if you like cloves.
Dad often says that eating beef is the flavor of beef, not the flavor of the ingredients, so don't put too many spices, just to remove the fishy fragrance and set off the flavor of the meat.
The marinated meat does not need to be washed, it is taken out directly and put in the pot, with spices, and the water that has not passed the meat, and boiled over high heat.
(If you don't feel distressed about the marinated soy sauce cooking wine, you can throw it away, or you can boil it to remove a little blood and water left in it, and use it to make other dishes.) ï¼‰
Skim off the floating dust as soon as it boils, because it has been soaked long enough and the blood foam is rarely handled well.
After boiling for ten minutes, turn to low heat, the kind that hardly bubbles, and simmer for 2-4 hours (depending on the state of the beef, different cattle take different times to stew soft), if you use a rice cooker directly on the holding setting. Do not boil on high heat for too long, you will know firewood, and simmer slowly over low heat. Look at the color of this soup, it's all the raw soy sauce that was eaten in the corned beef before.
The freshly stewed beef is not easy to cut, so refrigerate it for half a day or overnight, and then cut it the next day to cut it evenly.
The refrigerated broth is also condensed into a jelly shape, and this soup is the essence, which is used to make beef noodles, spicy soup, and stewed shiitake mushrooms.
Another classic beef shank pattern.
Cut the beef, boil the broth in an open bowl, add a tablespoon of boiling water and mix well to make the beef noodle soup base. After boiling the noodles, blanch the greens, put them in a bowl, stack the beef, and then cut some coriander and shallots and sprinkle them, it is a great beef noodle!
If you put some shiitake mushrooms in the broth and cook it, it will be a classic shiitake mushroom beef noodle!