Beef has become a beloved delicacy for many, prized not only for its rich nutrition but also for being less likely to cause weight gain. Many people prepare braised beef at home for daily use in stir-fries and other dishes. So how does one make braised beef? Below, we share a simple home recipe for braised beef.
Braised beef, as a dish, offers benefits such as tonifying the middle energizer, nourishing the spleen and stomach, strengthening tendons and bones, resolving phlegm, calming wind, and quenching thirst. It is suitable for those with sinking middle qi, shortness of breath, weakness, sore tendons and bones, anemia, chronic illness, or jaundice and dizziness.Beef is rich in protein, with an amino acid profile closer to human needs than pork. It enhances the body's disease resistance and is particularly suitable for growth and development, as well as for post-surgery and convalescent care in replenishing blood loss and repairing tissues. Eating beef in cold winter warms the stomach, making it an excellent tonic.
Home-Style Braised Beef Ingredients and Method
Main Ingredient: Beef
Supporting Ingredients: Scallions, ginger, spice packet
Seasonings: Salt, chicken bouillon, sugar, light soy sauce, dark soy sauce, cooking wine, soybean paste.
Cuts: Preferably front or rear shank; alternatively, front or rear round; any other cut is acceptable.
Cut Size: Optimal pieces measure 10cm long and 4cm thick. Whole shanks are difficult to cut and should be braised intact.
Soaking: Regardless of cut, soak in cold water for 8-12 hours, changing the water several times. This is Day 1.
Marinating: Rinse beef thoroughly.
Blood Water: Regardless of the cut, soak the beef in cold water for 8-12 hours on the first day, changing the water several times as needed.appropriate amounts of scallions and ginger. Refrigerate for 48 hours (some recommend 24 hours), turning occasionally for best results. Dark soy sauce yields a more appealing color. Testing shows 48 hours yields optimal results. This covers Days 2 and 3.
Blanching: Fill a pot with cold water. Add the marinated beef along with the marinade's scallions, ginger, and seasonings. Blanch together.
Thorough Cooking: Bring to a vigorous boil and blanch for 15 minutes to ensure complete cooking through. This step aims to cook the meat thoroughly from the inside out. Remove immediately without turning off the heat to minimize blood residue.
Solidification: Boil vigorously for 15 minutes to ensure thorough cooking. This penetrates the meat from core to surface. Remove immediately without turning off the heat to minimize blood residue. Plunge into cold water to shock and solidify the meat, facilitating slicing after cooling.