Cold Braised Beef

Overview

The Mid-Autumn Festival is almost here, have you guys thought about making something delicious? My niece loves beef the most, so I happened to buy some veal tendons (about 2 pounds), make braised beef in sauce, and then slice it into slices and serve it cold. It’s super delicious and simple.

Tags

• cold dishes
• home cooking
• balsamic vinegar
• beef tendon
• braised soup
• cao guo
• cooked sesame seeds
• coriander
• dried chili pepper
• garlic
• kaempfer
• light soy sauce
• millet pepper
• old soy sauce
• rock sugar
• sesame oil
• star anise
• xinhe scallion companion june sweet bean paste
• xinhe scallion companion korean chili sauce
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 A collection of main ingredients.

   

2. 2 Take a calf tendon, remove the excess fascia, and soak it in water for a while. If the water turns red, change the water until the water becomes clear.

   

3. 3 Put the soaked beef tendons into the rice cooker and add water to cover the ingredients. Add ginger, garlic, dried chilies, star anise, peppercorns, bay leaves, kaempferol, grass fruit and rock sugar.

   

4. 4 Add salt.

   

5. 5 Add light soy sauce.

   

6. 6 Add dark soy sauce.

   

7. 7 Add Korean chili sauce.

   

8. 8 Add bean paste. Mix well. Select the rice cooker cooking time.

   

9. 9 When the time is up, remove the beef and let it cool. Let the stewed soup cool and then filter, and put part of it into boxes and freeze it in the refrigerator to be used as old stewed soup. The rest is used for seasoning or cooking.

   

10. 10 Cut the marinated beef into thin slices, add coriander, millet, pepper, ginger, garlic, etc. according to your own taste, add an appropriate amount of marinade, cold balsamic vinegar, sesame oil, etc., mix well, and finally sprinkle a little cooked sesame seeds.