Today I bought more than two kilograms of fresh beef tendon meat, so this time I would like to make a five-spiced marinated beef with a light and fragrant flavor, it is very delicious.
Ingredients: Beef tendon meat
Seasoning: star anise, cinnamon, galangal, ginger slices, white root, fragrant leaves, grass fruit, hawthorn, peppercorns, cumin, Xinjiang line pepper, rock sugar, soy sauce, dark soy sauce
Preparation steps:
1. Beef tendon meat fascia more, soft and hard moderate, especially suitable for brine flavor, before the formal opening of the brine, we first soak the beef tendons in cold water for two hours, soaked in blood water.
2. During the soaking period, we can just prepare the marinade, this time I did not prepare much brine, so as to restore the freshness of the beef itself. This time we pay attention to some, put a brine package, star anise, cinnamon, ginger, ginger slices, white root, fragrant leaves, grass fruits, hawthorn, peppercorns, cumin are all put in, for better taste, I also prepared some Xinjiang line peppers also put in.
3. On the other side, the beef is finally soaked, and you can clearly see a lot of blood soaked out. Soak the beef tendon meat, put cold water into the pot, a little ginger slices or put in the three-piece set of defished, we blanch it with water. At this step, we have to be patient, and when the water is completely boiled, we can see a lot of foam, we will skim it off, and we must skim it clean.
4. Remove the blanched beef tendons, rinse them with clean water and drain.
5. Start the pot again, put enough water in the pot, you can also use beef bone broth, the taste is better. Then put in the beef, before putting it in the brine packet, let's wash it a few times, a few grains of rock sugar, five to eight grains can be. Then add 30g of raw soy sauce and 20g of old soy sauce. Because this time we are going to make a more fragrant type of marinated beef seasoning, not much use, want to taste heavier small partners can add some soybean sauce or boiled sugar color.
6. Bring to a boil over high heat, bring to a boil and reduce heat. If we find the foam again, we leave it off again.
7. Is it a pity that such a large pot of brine soup is just brine beef? I turned over some chicken feet and wings roots at home, and it felt fresh. Blanch them in water and put them together in a pot. Cover the pot and simmer for two hours over low heat.
8. Actually, a chicken foot stew is enough for an hour, but this time I want to eat the feeling of soft rotten bones, so this time it is as long as beef stew.
9. Finally arrived after two hours. Add 5 to 10g of salt, stir well, cover the pot and continue simmering for 30 to 60 minutes.
10. Turn off the heat after an hour, first remove the brine packet, then put it in a clean bowl, press the brine, and soak it well for one to two hours to make it more flavorful.
11. After one to two hours, take out the bowl and we fill it with a variety of marinades.
It was very fragrant to watch, and I couldn't wait to wait. This marinated beef tendon will taste better if soaked overnight. First of all, let's taste the soft and boneless chicken feet, this bite is really melted in the mouth. Because this time the brine is not used much, there is also a faint fragrance. Next, let's take a look at the key marinated beef this time, when the marinated beef is thoroughly cooled, wrapped in plastic wrap, and refrigerated in the refrigerator, it will be easier to cut. This time the meat tendons are also stewed more badly, I picked a piece of meat tendons more, ready to make a plate of spicy and delicious coriander mixed with beef, soy sauce 10g, balsamic vinegar 15g, a little oyster sauce, oil spicy seeds one to two spoons, and then some garlic and coriander, finished. This tendon has been stewed very badly. The delicious taste of the beef and the aroma of the sauce are fully released in the mouth. Don't pour out the brine soup just now, make a bowl of marinated meat noodles, it is quite stomach-warming.
Well, today's sharing is here, like friends remember to help like Oh!