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66 lines
2.7 KiB
Markdown
66 lines
2.7 KiB
Markdown
# Braised Beef Recipe
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Homemade braised beef is nutritious and flavorful, making it an excellent choice for both a main dish or a side. Beginners can typically complete this in about 10 hours.
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Estimated Cooking Difficulty: ★★★☆☆
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## Essential Ingredients and Tools
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- Beef shank
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- Bay leaves
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- Ginger
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- Green onions
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- Dark soy sauce
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- Cinnamon stick
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- Rock sugar
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- Sichuan peppercorns
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- Cooking wine
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- Light soy sauce
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- Salt
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- Star anise
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- Soybean paste
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## Measurements
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Per batch:
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- Beef shank: 2000g
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- Bay leaves: 1 leaf
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- Ginger: 3 slices
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- Green onions: half a stalk
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- Dark soy sauce: 15ml
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- Cinnamon stick: 1 piece
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- Rock sugar: 7-8 pieces
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- Sichuan peppercorns: 15 grains
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- Cooking wine: 30ml
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- Light soy sauce: 15ml
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- Salt: 8g
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- Star anise: 4 pods
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- Soybean paste: 15ml
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## Instructions
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- Clean the beef shank thoroughly and soak it in cold water for 1 hour to remove blood.
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- Pierce the surface of the beef shank with a toothpick or fork. Add cooking wine, Sichuan peppercorns, and ginger slices. Wrap the container tightly with plastic wrap and marinate for 4-6 hours.
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- Cut the beef shank into chunks approximately 8cm in size, no larger than 10cm.
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- Place the beef shank in a pot and add cold water until the meat is submerged. Bring to a boil and start timing. Skim off the foam. After 3 minutes, turn off the heat, remove the beef, and rinse it with warm water.
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- Transfer the cleaned beef shank to a clay pot or stew pot. Add enough water to cover the meat. Bring to a boil over high heat, then add all other ingredients except salt.
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- Once the water boils, reduce the heat to low and simmer for 90 minutes. Then add salt.
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- After adding salt, continue simmering on low heat for another 90 minutes. (Note: Check the water level every 30 minutes to ensure it covers at least 80% of the meat.)
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- After cooking for 180 minutes, remove the beef shank. Wrap it tightly in plastic wrap and refrigerate for several hours.
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- Once chilled, slice the beef against the grain and serve. For the remaining beef shank, it is recommended to store it whole in the refrigerator rather than slicing it.
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## Additional Notes
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- During cooking, monitor the water level. If it drops below 2/3 of the ingredients, add hot water to cover them again (check approximately every 30 minutes).
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- Wrapping the beef tightly in plastic wrap and refrigerating it for several hours helps keep the sliced meat firm and intact.
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- Piercing the surface of the beef with a toothpick or fork helps break down the fascia, allowing the flavors to penetrate better.
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### References
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- [Recipe from Xiachufang App](http://www.xiachufang.com/recipe/106670199/)
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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