Homemade Braised Beef Recipe

The weather is getting colder, and being able to have a sip of fortified wine and bite into some braised meat in this season brings immense happiness.

[Braised Beef]Beef Ingredients:

　　Tendon：Beef, garlic, garlic cloves, old ginger, dried red chili peppers,Spices:;

star anise,cinnamon bark, bay leaf, dried Sichuan peppercorns, cardamom, fennel seeds. Steps:1. After buying the beef tendon at home, soak it in clear water for about an hour, changing the water a couple of times; 2. Peel off the white part of the garlic and cut into inch-long pieces; crush the old ginger and garlic cloves;3. Cut the beef tendon into cold water, add cooking wine, and put some garlic, cinnamon bark, bay leaf, etc., into the pot. Boil for about ten minutes, using a skewer to pierce the beef tendon; if no blood seeps out,;

4. Remove the beef tendon from the pot and rinse off the foam;

5. Heat oil in a wok, add the peeled garlic whites, crushed garlic cloves, old ginger, dried red chili peppers, star anise, cinnamon bark, bay leaf, dried Sichuan peppercorns, cardamom, fennel seeds, etc., and stir-fry for a moment before adding the beef. Pour in warm water, ensuring it covers the beef, add

soy sauceand aged soy sauce, and brown sugar. After boiling again and removing any foam, transfer the ingredients and broth to an electric pressure cooker and cook for about an hour;6. Let the beef braise in the pot until the broth cools down, approximately four hours. Remove from the pot, slice, and serve with sauce.

Note:1. When blanching the beef tendon, use a skewer to pierce it; if no blood seeps out, remove the beef and rinse off any foam; 2. A few missing spices are okay, but I think cardamom, cinnamon bark, and bay leaf should not be omitted;

3. Do not stir-fry the spices for too long to avoid a bitter taste;4. Adjust the amount of aged soy sauce based on personal preference; my braised beef was a bit lighter in color this time; 5. Let the braised beef braise in the pot until the broth cools down, approximately four hours. For this dish, I let the braised beef braise overnight.

6. There was no salt added during the braising of the beef; it had a slightly bland taste;

because later it will be cut and served directly with

chili sauce, or stir-fried into strips to eat.

7. You can make more than enough for multiple meals, cool down, and store in bags in the freezer.

8. Besides beef tendons, you can also braise eggs, quail eggs, tofu, and bean curd slices simultaneously.

If you have trouble buying beef, look for less crosshatching on the cross-section of the meat. Simply dip it in chili sauce; it's already very delicious.

6. The beef was not seasoned with salt when braising, making it slightly bland;Because we will later slice and serve it directly with chili sauce,or cut into strips to stir-fry; 7. You can braise more than needed at once, cool it down, and portion it into bags for freezing;

8. When braising the beef, you can also add

eggs ; quail eggs as well. or tofu, such as firm tofu.

I have trouble buying beef because there is too little marbling in the cross-section.

It's already very delicious just dipping it in chili sauce.