Beef has a good texture and is rich in nutrients. Compared to pork, beef has higher nutritional value. Moreover, beef is not as readily available as pork, so many people consider it a premium choice for entertaining guests. However, if beef is not cooked properly, it can ruin the appetite. Therefore, how to cook beef deliciously is a concern for many housewives. There are many ways to cook beef, including braising, stewing, and simmering in soy sauce. So, what is the best way to cook it? Let's take a detailed look below.
1. Braised Beef
"Beef brisket" is a general term for a cut of meat with tendons, muscle, and marbling. It is not a specific cut. If categorized by part, many areas of the cow can be called beef brisket. Imported beef from abroad is mostly in the form of cut strips (also called "strip meat"), which are boneless strips taken from between the ribs. It is leaner with less fat and fewer tendons, making it suitable for braising or stewing. Additionally, there is a cut called the "sirloin edge" located above the sirloin. It has few tendons, little fat, and plenty of meat, though its shape is irregular. It is considered a premium cut for braising. When making braised beef, do not add too much water; the level should just be parallel to the meat. When stewing, keep it on low heat with the lid on, and the water level will not decrease much. Furthermore, the fat will eventually render out. Remember to use low heat only. Only low heat allows the meat to absorb the flavor without becoming too soft, resulting in a texture that is tender yet slightly chewy.
2. Stir-fried Beef
For stir-frying, slice the beef across the grain for tenderness, or cut it with the grain for strips. Marinate the beef with soy sauce, then mix it with starch or egg white. If you have time, you can add some oil to the meat and marinate it for 1-2 hours. This allows the oil to penetrate the meat. When stir-fried, the oil in the meat expands, breaking down the tough muscle fibers and making the meat tender and succulent. When stir-frying beef, use plenty of hot oil and high heat. Cook the beef until it is about 70% done, as overcooking will make it tough.
3. Stewed Beef
Always use hot water, not cold water. Hot water causes the surface proteins of the beef to coagulate quickly, preventing amino acids from leaching out and keeping the meat flavorful. After bringing to a boil over high heat, simmer with the lid off for 20 minutes to remove any unwanted odors. Then, cover the pot and reduce the heat to a low simmer, allowing the layer of oil on the surface to maintain the temperature and act as a braise. During the cooking process, add salt late in the process and make sure to add enough water all at once. If you need to add more water, use hot water. The day before stewing, you can smear the surface of the beef with mustard and wash it off with cold water before cooking. This not only speeds up the cooking process but also results in tender and fresh meat. Wrap a small amount of tea leaves in a gauze bag and place them in the pot with the beef. This will make the meat cook faster and add a delicate aroma. Adding wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar per 1 kg of beef) can also make the meat soft and tender. Placing a few hawthorns or a few slices of radish in the pot can speed up cooking and remove any unpleasant odors.