Braised beef is a familiar dish beloved by many. As a common home-style dish frequently seen on dining tables, its relatively simple preparation makes it widely popular. Want to learn comprehensive braised beef recipes and the most authentic method? Let's dive in.
Beef is exceptionally nutritious. Regular consumption provides essential trace elements beneficial for overall health.
Method One
Ingredients
Beef shank, beer, tomatoes, a small amount of shredded scallions, red dates, cloves, bay leaves, cardamom, rock sugar, tomato sauce, salt, shredded chili peppers, light soy sauce.
Method 1
Ingredients
Beef shank, beer, tomatoes, thinly sliced scallions, red dates, cloves, bay leaves, cardamom, rock sugar, tomato sauce, salt, chili strips, light soy sauce.
4. Remove from heat, add rock sugar and scallion strips.
Method Two
Ingredients
600g beef brisket, 2 tbsp cooking wine, 1 tbsp soybean paste, 2 tbsp soy sauce, 1 tbsp sugar, salt to taste, 6 garlic cloves, 4 scallion sections, 4 ginger slices, 1 star anise, 1 cinnamon stick, 4 dried chili peppers.
Method
1. Cut beef into large chunks. Blanch in boiling water for one minute, then immediately remove and rinse thoroughly.
2. Heat 2 tbsp oil in a wok. Stir-fry scallion sections, ginger slices, garlic cloves, and other aromatics until fragrant.
3. Add beef and stir-fry briefly.
4. Add soybean paste and stir-fry until fragrant. Pour in cooking wine and soy sauce, stirring evenly.
5. Add enough boiling water to cover the beef. Bring to a boil over high heat, then reduce to low heat and simmer for about 90 minutes.
6. Finally, add sugar and salt to taste, then increase heat to reduce the sauce until thickened.
Method Three
Ingredients
Beef, dark soy sauce, cooking wine, star anise, dried chili peppers, cinnamon stick, ginger, scallions, sugar, salt, vinegar.
Instructions
1. Rinse beef and cut into small chunks.
2. Place beef in a pot with enough water to cover, bring to a boil.
3. Once beef changes color, remove and set aside.
3. Add water to a pressure cooker (1cm above beef), along with star anise, cinnamon, dried chili peppers, cooking wine, dark soy sauce (adjust amount for desired color), sugar, salt, knotted scallions, and ginger slices.
4. Add the beef chunks, stir to combine, and add half a tablespoon of vinegar.
5. Cover the pot, cook on high heat for 15-20 minutes, then turn off the heat.
6. Do not open the pressure cooker immediately. Let it sit until the pressure has fully released and the pot has cooled down.
Method Four
Main Ingredients
Beef
Seasonings
Potatoes, scallions, carrots, ginger slices, star anise, red chili peppers, cinnamon sticks, cardamom pods, rock sugar, MSG, salt, dark soy sauce, Chinese five-spice powder, light soy sauce, cooking wine.
Method
1. Cut beef into chunks, blanch and drain. Dice potatoes and carrots into irregular chunks.
2. Caramelize sugar until golden brown. Stir-fry beef until reddish-brown; the caramel color determines the final braised hue.
3. Sauté spices until fragrant. Add equal parts light and dark soy sauce (1 tbsp each; dark soy sauce may be reduced), 1 tbsp Chinese five-spice powder, and 1 tbsp cooking wine.Simmer over low heat to coat beef with sauce. 4. Add carrots and potatoes, stir-fry to combine, then pour in warm water. 5. Transfer to a clay pot and simmer for one hour. Adjust saltiness. Continue simmering for another hour. 6. Finally, add MSG to enhance flavor. Method Five Main Ingredients 600g beef.
Supporting Ingredients
Salt, red dates, star anise, cinnamon bark, hawthorn berries, dried tangerine peel, ginger, dark soy sauce, radish, scallions.
Method
1. Cut beef into large chunks and trim off large pieces of fat.
2. Heat a wok, add beef, and stir-fry over low heat until moisture is released.
3. Once all blood residue is rendered out, rinse the meat thoroughly and set aside.
4. Heat another pot, add the rinsed beef and spices.
5. Stir-fry until fragrant, then add dark soy sauce, salt, and water. Bring to a boil.
6. Transfer to a pressure cooker and cook for 10 minutes.
7. Next, render the trimmed fat into oil for later use. Add Sichuan peppercorns just before turning off the heat to eliminate any off-flavors.
8. Cut the radish into large chunks.
9. Stir-fry the radish in the rendered beef fat until tender.
10. Pour in the beef stewed in the pressure cooker.
11. Cover the pot, bring to a boil over high heat, then reduce to medium heat.
12. Add scallions before reducing the sauce.
13. Stir-fry a few times until the scallions soften, then serve.
That concludes the most authentic method for braised beef, as presented by Sanjiu Health Hall. Have you all mastered it? For those who love braised beef, this is truly excellent. After reviewing the comprehensive guide and recipe above, why not give it a try?