Ingredients
Beef
1 piece
Cooking Wine
3 tablespoons
Soy Sauce
1 tablespoon
Rock Sugar
1 small piece
Dark Soy Sauce
1/2 tablespoon
Salt
Moderate
Ginger
1 piece
Mixed Spices
as needed
Fermented Glutinous Rice
1 tablespoon
How to make braised beef
- Crush the chili bean paste and set aside. I suggest that you crush the chili bean paste first, then add appropriate amount of oil and peppercorns to slowly stir-fry until fragrant, then seal it in a box and refrigerate it for use whenever you want. First, I personally think that chili bean paste is more fragrant after being fried with oil. Second, I don’t like the chili bean paste to be in the dish when cooking, it doesn’t look good visually. If you crush it every time you use it, it will increase the workload and make the cutting board red every time.
- Rinse all the spices and set aside. If you don’t have all the spices at home, it is recommended to add star anise, bay leaves, cinnamon, and orange peel.
- Beef brisket, ribs or sirloin are suitable for making braised beef. If the meat is lean, the taste will be dry and not suitable.
- After washing the beef, boil it in cold water, skim off the floating residue, remove the blood, and then remove it and wash it clean for later use. What I want to say here is that if the beef is fresh and of good quality, you don’t need to blanch it, but you need to soak it repeatedly in clean water and rinse it repeatedly to remove the blood, and then cut it into pieces.
- Heat the pan and add cold oil. If you have a little butter, that’s even better. If you don’t have butter, add half of vegetable oil and half of salad oil. Heat it up and add ginger cubes to medium heat and stir-fry until fragrant. Then add bean paste and stir-fry until fragrant. Then add all the ingredients except rock sugar and continue to stir-fry over medium heat until fragrant.
- Stir-fry until fragrant, then add the main ingredient, beef, and stir-fry slowly over medium heat.
- Add cooking wine during the frying process, a little more, cooking wine can enhance the flavor and remove the fishy smell, and can also soften the beef. Add rock sugar, which not only makes the sweetness purer, but also makes the roasted beef brighter. Remember, add a few drops of vinegar. When all the table materials and ingredients are steaming together, add a lot of boiling water. Remember to add boiling water here. Add boiling water.
- After adding the boiling water, add a spoonful of fermented glutinous rice. If there is no fermented glutinous rice, you can also leave it out. If you are in a hurry, put it into the pressure cooker and cook it for about 15 minutes, then select the various seasonings, so that the appearance is more refreshing. If you are not in a hurry, you can pour it into the casserole and simmer it over low heat for about an hour and a half.
- Add salt to taste and you will have a chewy and soft braised beef. By the way, beef and coriander go best together. I didn’t have coriander at home today so I didn’t put it in.
