Braised beef with double sauce

Overview

Beef tendon is the meat from the knee joint to the thigh. It is wrapped in meat membrane, has tendons inside, has less fat and has regular texture. It is most suitable for making braised meat; haha: of course it is not to be missed. The beef tendon imported from Australia has been cut open by the store before shipment: the meat is very tender; but the method today is a little different than usual: the fresh beef is marinated directly in the cooked sauce without boiling water, the sauce and soy sauce will be more fragrant, thicker and easier to eat. Tasty; marinated in one pot, it presents two flavors. Eat it directly after slicing: soft and tender, very suitable for the elderly and children. Pour the marinade on it for another taste: strong sauce flavor, spicy and tender; no matter how you eat it, the more you eat, the more delicious and more flavorful~~~

Tags

• snacks
• beef tendon
• chives
• cinnamon
• cooking wine
• doubanjiang
• edible oil
• ginger
• light soy sauce
• old soy sauce
• pixian doubanjiang
• rock sugar
• star anise
• fragrant leaves

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 I opened the package and found that the beef tendons had been cut open

   

3. 3 Soak the beef shanks in cold water, changing the water halfway, and then wash and drain until there is no excess blood and water

   

4. 4 Heat oil in a pan and sauté onion, star anise and other seasonings until fragrant

   

5. 5 Leave the base oil and add the bean paste and Pixian bean paste

   

6. 6 Stir out the red oil, add light soy sauce and dark soy sauce and cook until thickened

   

7. 7 Add appropriate amount of water and rock sugar and bring to a boil

   

8. 8 Add beef tendons and freshly sauteed ingredients

   

9. 9 Cover and bring to a boil. Add the cooking wine. There won’t be much blood foam in the pot

   

10. 10 Then pour the meat and soup into the electric pressure cooker (PS: You can also use the pressure cooker without a pressure cooker. I think it is easier and faster to braise it this way)

    

11. 11 Stamp and start the beef and mutton program

    

12. 12 At the end, open the top cover and see: the chopsticks poke it down easily. Let it cool after soaking, take it out and put it in the refrigerator overnight

    

13. 13 It is easy to slice after cold shrinking and can be eaten directly if you don’t like too spicy food

    

14. 14 If you like it spicier, you can top it with spicy sauce. Both flavors are delicious