Beef in Brown Sauce(jiang niu rou )

Beef in Brown Sauce

Introduction:

"In the blink of an eye, on the 27th of December, although I don't need to prepare big dishes, cold dishes and cold dishes still need to be prepared, and stewed meat platters need to be prepared in advance. In previous years, I bought ready-made sauces, cut them and put them on the table directly. I also decided to have a try. If there was no old brine, I would start from scratch."

Production steps:

Step 1: soak the beef tendon in water after thawing, and change the water in the middle to clean the beef tendon;

Step 2: prepare all the spices, put the fragmentary spices into the tea bag, and crack the nutmeg with the back of the knife;

Step 3: put the beef in the pot with cold water and bring to a boil over medium heat;

Step 4: after boiling, there will be a lot of floating foam on the surface, skim it out with a spoon;

Step 5: after skimming the foam, add onion and ginger;

Step 6: add all the spices;

Step 7: add 200 grams of sweet flour paste, stir well, cover the pot and bring to a boil. Turn the heat down and simmer until the beef can be inserted with chopsticks. It takes about an hour. Finally, add some salt;

Step 8: don't take out the stewed beef. Keep it in the pot until it's completely cool. Take out the beef and filter the soup;

Step 9: keep the beef in the soup and refrigerate for one night;

Step 10: take out the slices the next day

Materials required:

Beef tendon: 1500g

Sweet flour sauce: 200g

Salt: right amount

Segment: 2

Ginger: 3 tablets

Cinnamon: 2 small pieces

Star anise: 2

Chinese prickly ash: a large spoon

Fennel seeds: 1 tablespoon

Cloves: a scoop

Nutmeg: 2

Amomum villosum: 2

Fragrant leaves: 4 pieces

Angelica dahurica: 4 tablets

Note: beef stew to use chopsticks on a thorough OK, turn off the fire cover continue to stuffy, completely cool and then take out. Beef slices better when refrigerated.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: other

Chinese PinYin : Jiang Niu Rou