Beef sauce
By VicentaLakin
Living in the South, I barely ate beef from childhood. It's always when spring comes that Dad's sauce is filled with a big pan of beef and oxen, and then with peppers `gry-dry-dry-dry-dick', and the delicious memories of that sauce are always with me. After the marriage, he settled with his husband in Beijing and his tastes followed. The North's preference for meat is everywhere. The hog hoofs, halogens, fertilized with husks. `Summer barbecue, no meat! Beef sauce is husband's favorite. When I was a kid, my dad made me soy beef. I made my husband soy beef. I guess that's the smell of home I've always loved
Recipe Recommendations
- beef tendon meat bulk
- Lao miso soup appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- yellow sauce appropriate amount
- shisanxiang appropriate amount
- sugar appropriate amount
- spice packet appropriate amount
- salt appropriate amount
- pepper appropriate amount
Steps for Beef sauce
1
Choosing oxen! Beating beef with a knife back. "As you wish, you can cook with a cow's belly."
2
After beating, the flesh is loose, and the white band on the face of the cow is separated。
3
The white band must be removed in order to taste, and the skind bands can be cooked with beef。
4
The processed beef is cut into 10 centimetres of square size。
5
Don't rush! Pick it up before it's halogenated. Add onions of `ginger ' , `white ' , `alpha ' , `13 gums ' to the beef, with full hands。
6
It is then covered with a protective film, and the refrigerator is salted for seven or eight hours to make it fully colourful and tasteful。
7
Let's start with the stew before the spices are ready. There's eight horns of guacamole. The fragrance `white ' mountains can also add a small amount of dry pepper and licorice。
8
It's finally starting to boil! Put the salted beef in cold water, pour it with the pickled meat, and open the fire and boil the soup。
9
When the pot is opened, the spices are added to the table, the sauce is changed and the kettle is boiled for 45 minutes. (Remember, salt waits for the meat to be cooked!) After the fire is shut, do not rush to open the cap and suffocate in the sandpot for two hours。
10
When the roasted beef comes out of the pot and it's cold, it's ready for the slices。Beef sauce Make Tips
1. Be sure to select beef shank and remove the membrane.
2. Marinating it overnight in advance helps the beef absorb the flavor better.
3. When plating the beef, try to slice it thinly and neatly to enhance the presentation, making it perfect in color, aroma, and taste :)
4. It is recommended not to discard the soup base used for stewing the beef; pack it in small containers and freeze it in the fridge. When you make soy-braised beef again in the future, add this old soup, and it will taste exceptionally delicious