Family Braised Beef

Overview

Braised beef, although this dish is common, there are many ways to make it. I have loved braised beef in my family since I was a child. I combined these methods inherited from my family and have always kept the old method. Although it takes time, it is a delicious dish that is indispensable! The photos were all taken with mobile phones, so please be patient!

Tags

• hot dishes
• home cooking
• beef
• cao guo
• cinnamon
• cooking wine
• coriander
• douban
• fennel
• garlic
• green onions
• lilac
• nutmeg
• sanna
• star anise
• thirteen incense
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Beef must be chosen with tendons and a little fat, and it must be cut into large chunks so that you can feel like eating meat in a big bite. Cutting the lumps has another use, but we’ll talk about it later!

   

2. 2 After cutting the beef, put it in a pot under cold water and add cooking wine to remove the water. Then heat the oil in the pot. Be sure to use old vegetable oil. Add a little butter. You can have a little more oil. Fry the beef. Don't fry it dry. Just fry it properly and then fish it out. Forgot to take pictures here, sorry.

   

3. 3 Continue to use the oil in the pot just now to make scallion oil. I added some onions. Fry the scallions dry and then remove them and throw them away

   

4. 4 Slice the ginger, clove the garlic, put it into the pot, then add the peppercorns and watercress and stir-fry until fragrant. Add the prepared spices and stir-fry ingredients

   

5. 5 Then put the beef in and stir-fry. At this time, add thirteen spices, sugar, light soy sauce, dark soy sauce, cooking wine, and stir-fry for ten minutes over medium heat

   

6. 6 Add water. There are two methods at this time. One is to use a pressure cooker and put the steam on for 30 minutes. The other is to simmer slowly, which takes more than three hours. It is recommended to use a pressure cooker to save time. The taste of the current pressure cooker will not be much worse than that of simmering.

   

7. 7 Finally, add the coriander to the pot and that's it.

   

8. 8 Beef must be paired with coriander, as beef with tendons has more texture.

   

9. 9 As mentioned earlier, why do we need more oil? Because there is still a next step, use the unfinished beef to make beef noodles, which is a perfect match for late night canteens! ! !