Braised beef

Overview

My mother bought home a large piece of beef, which happened to be beef shank, so she thought about making braised beef. After all, my father was already very greedy after eating vegetables with us every day. This dish is not troublesome to make, but there are too many spices and it is a bit time-consuming. However, the taste is not bad, and the remaining soup can be used as soup or noodles. It is very convenient to use and you can cook without having to use your brain for several days, haha (^^)

Tags

• hot dishes
• home cooking
• maternity
• dinner with friends
• winter recipes
• northwest snacks
• dinner
• beef
• chenpi
• cinnamon
• lilac
• onions
• rice wine
• rock sugar
• star anise
• yellow sauce
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 A piece of beef tendon, it must be tender (my piece is a bit old), clean

   

2. 2 Put water in the pot and soak the beef for 5 hours. Change the water every hour. This is very important. The beef will be very clean when cooked later

   

3. 3 Prepare tangerine peel, Sichuan peppercorns, star anise, fennel, cinnamon, cloves, and bay leaves (not too many bay leaves, just about 2 leaves)

   

4. 4 Wrap all the spices with gauze

   

5. 5 Dissolve the yellow sauce with water and let it sit for half an hour

   

6. 6 Add the spices to the pot and bring to a boil over high heat

   

7. 7 Strain the yellow sauce and pour it into the pot

   

8. 8 After boiling over high heat, add beef,

   

9. 9 Skim the foam from the beef

   

10. 10 Add appropriate amount of rice wine, soy sauce and rock sugar

    

11. 11 Add the chopped green onions and chopped ginger, bring to a boil over high heat, then reduce to low heat and simmer for 2-3 hours (depending on the size of the beef), add an appropriate amount of salt

    

12. 12 After cooking, soak it overnight for at least 3 hours to make the beef more flavorful