Traditional Slow Braised Beef

Overview

This beef stew is a good dish to treat yourself to when you have nothing to do at home on the weekend. If you have a lot of thoughts, or are willing to devote the whole afternoon to this dish like me, you can do something you like while the meat is slowly simmering. When the meat is fragrant, get up and try it to see how soft and hard it is. Add more salt or add some sugar. Finally, don’t forget to cook the rice. I often forget it. It would be a pity to look at a pot of meat without rice~

Tags

• hot dishes
• chinese banquet
• old man
• dinner with friends
• lunch
• beef tendon
• freshly ground black pepper
• garlic
• li pai lin xie zhi
• old soy sauce
• olive oil
• potatoes
• red chili powder
• stock
• sugar
• zanthoxylum bungeanum
• carrot
• dry red wine
• fragrant leaves
• red onion
• salt

Ingredients

Steps

1. 1 Ingredients list: • Beef tendon • Potatoes • Carrots • Red onions • Freshly ground black pepper • Dry red wine • Bay leaves • Stock • Red pepper powder • Garlic • Sichuan pepper • Olive oil • Li Pailin Worcestershiresauce • Dark soy sauce • Salt • Sugar

   

2. 2 Add olive oil to the pot and fry the peppercorns and garlic cloves until fragrant. Remove the peppercorns and set aside the garlic cloves.

   

3. 3 Sauté the onion pieces until they caramelize at the edges.

   

4. 4 Add beef cubes and stir-fry until slightly caramelized.

   

5. 5 Then add dry red wine for deglazing, then add stock and various seasonings, add 1/4 of carrots and potatoes. You can choose to roast it slowly in the oven at 120 degrees, or simmer it on the stove over low heat until the meat tendons are elastic, about 2.5-3 hours.

   

6. 6 When the meat is almost tender, open the lid and add the remaining vegetables, then simmer for about 30-40 minutes. (Control the time well, the potatoes and carrots will be delicious when they are soft and tender but not rotten)

   

7. 7 Finally, sprinkle some green onions, parsley or cilantro, whichever you like, enjoy!