When stewing beef, use hot water, not cold water. Hot water can quickly coagulate the protein on the surface of the beef, preventing the amino acids from leaching out and preserving the meat's delicious flavor. After bringing it to a boil over high heat, uncover the pot and simmer for 20 minutes to remove any strange odors. Then, cover the pot and reduce the heat to a low simmer, keeping the oil on the surface of the broth to maintain the temperature and act as a braise.
During the cooking process, add salt late, and add enough water all at once. If you find that the water level is low, you should add more boiling water. The day before stewing, rub the surface of the meat with mustard, then wash it off with cold water before stewing. This not only makes it cook faster but also results in more tender and flavorful meat.
Stewed Beef and Potatoes
Wrap a small amount of tea in gauze and place it in the pot to stew with the beef. This will make the meat cook faster and give it a fragrant aroma.
Adding some wine or vinegar: For every 1 kg of beef, add 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar. This will also make the meat tender and soft.
Place a few hawthorns or a few slices of radish in the pot with the meat. This will not only make it cook faster but also help remove any strange odors.
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