Beef in Brown Sauce(jiang niu rou )

Beef in Brown Sauce

Introduction:

"Living in the south, I seldom eat spiced beef as a child. It's always when the Spring Festival comes that my father will fill a large pot of beef and tripe with sauce, and then stir fry with green peppers and garlic. The delicious memory of that sauce flavor has always been with me... After marriage, he settled down in Beijing with his husband, and his taste also changed. The preference for meat in the north is everywhere. Mutton, beef, big stick bone, elbow, pig's hoof and marinated sauce are eaten in turns. The summer barbecue, no meat, no table! Sauce beef is my husband's favorite. When I was a child, my father made sauce beef for me. When I became a family, I made sauce beef for my husband. I think this is the taste of home that I always miss

Production steps:

Step 1: choose beef tendon! He kept pounding the beef with the back of his knife. (you can stew it with beef tripe and tendon according to your preference)

Step 2: after beating, the meat is loose and the white fascia on the surface of the beef tendon is separated.

Step 3: this layer of white fascia must be removed in order to taste. The stripped fascia can be stewed with beef.

Step 4: cut the processed beef into 10 cm square (fist size) pieces.

Step 5: don't worry! Marinate before marinating. Add the scallion ginger wine Baijiu 'soy sauce' thirteen flavor 'sugar to the beef and grasp it with your hands.

Step 6: then cover it with plastic wrap and marinate it in the refrigerator for seven or eight hours to fully color and taste it.

Step 7: prepare the spices before starting the stew. There are star anise, cinnamon, fragrant leaves, prickly ash, fennel, Angelica dahurica, hawthorn, and a little dry pepper and licorice.

Step 8: finally the stew begins! Put the marinated beef into cold water, pour in the marinated beef with the ingredients, and bring the soup to a boil.

Step 9: after boiling, add the prepared spices, then add soy sauce to make color, cover the pot and simmer for 45 minutes. Remember, salt should be put in when the meat is ready to cook After turning off the fire, don't open the lid in a hurry. Soak in the casserole for 2 hours.

Step 10: take out the stewed beef and let it cool, then cut it into thin slices and enjoy it.

Materials required:

Beef tendon: Large

Laomaotang: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: right amount

Thirteen spices: appropriate amount

Sugar: right amount

Spice bag: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Note: 1. Beef must choose tendon meat, to film. 2. Curing all night in advance can serve beef better. 3. When the beef is on the plate, try to cut it thinly and neatly, so that the dishes are beautiful, full of color and fragrance:) 4. It is suggested that the bottom soup of stewed beef should not be poured out, and be packed in a small box and frozen in the refrigerator. In the future, when you sauce beef again, add the old soup, the taste is particularly delicious!

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Jiang Niu Rou