Beef shank meat is a highly regarded delicacy in cuisine.
Its tender texture can add a lot of color to the dish, whether it is grilled, stewed or stir-fried. However, while enjoying the delicious taste of beef shankin meat, we often overlook the subtle differences within it. Attentive diners may notice that beef tendon meat sold in the market is usually divided into two categories: anterior and hind tendons.
The difference between the two is not just in the name. For people who don't know, it's easy to be deceived when buying. Buying beef tendon meat is not an easy task, and as discerning consumers, we need to understand the difference between "front tendon" and "back tendon", and this difference must not be ignored.
First, let's take a closer look at the "anterior tendon".
One of the most prized and highly prized parts of beef tendon meat, the foreside is rich in collagen and is able to release a rich beef aroma when stewed. The fore tendon is located in the breast and abdomen of the cow, and the cut front tendon is tender and juicy, and you can taste the essence of beef in the mouth.
Whether stewed, grilled or slow-cooked, the foreside brings a unique taste and aroma to a dish that is intoxicating.
In contrast, the "posterior tendon" has very different characteristics from the "anterior tendon". The hind tendon, located in the leg of the cow, is tougher and has a small tendon. Although it has a slightly tougher texture, it is full of flesh and fiber, which is what many cooking enthusiasts love.
The hind tendon is suitable for stewing or grilling because of its toughness and ability to retain its shape at high temperatures. After cooking, the back tendon is firm and has a delicate texture, as if you are tasting a well-cooked steak. However, many people are gullible due to their ignorance of the "anterior tendon" and "posterior tendon".
When buying beef shank meat, you need to ask the seller carefully to make sure that the front and back tendon pieces are clearly distinguished, and only by truly understanding the differences between them can you avoid being deceived by dishonest sellers.
In addition, it is crucial to buy fresh beef. First of all, we should pay attention to the color of the beef tendon meat.
Fresh beef shank meat should have a ruddy and bright color, which is its best sign. Secondly, we also need to pay attention to the texture, the texture is clearly visible on the fresh beef tendon meat. Not only that, but the glossiness of the meat itself is also an important indicator, and the fresh beef shank meat should exude a natural luster.
Finally, we can also judge the freshness of the meat by smell, and fresh beef shank meat should have an attractive aroma rather than a strong and pungent odor.
When it comes to sauced beef, many people like it, but the prices sold in the store are often expensive. Therefore, here is a way to make beef in sauce, and choosing the front tendon meat will make the meat more tender.
The method is as follows: prepare 2 catties of tendon meat, an appropriate amount of green onion and ginger, 2 star anise, 3 bay leaves, 3 dried chilies, 1 handful of Sichuan pepper, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 2 spoons of soybean paste, 2 spoons of sweet noodle sauce, and 1 spoon of salt. First, soak the tendon meat in water for about 3 hours, which helps to remove the odor from the bloody water.
During the soaking process, the water should be changed several times and rinsed at the end. Put the soaked tendon meat in a basin, add all the seasonings, stir well, let the beef coat the seasoning, then marinate for 1 night, put it in the refrigerator to keep the meat from spoiling. After marinating, put the beef and seasonings together in a pressure cooker, add an appropriate amount of water to cover the beef, and then simmer in a pressure cooker for 30 minutes.
After the simmering is completed, refrigerate and soak for 1 night, take out the slices, the taste is firm and persistent, the meat is tender and smooth, and the aftertaste is long.
This is how to appreciate, understand, and cook beef shank meat. When selecting and purchasing, carefully distinguish the front and back tendons, choose fresh beef, and combine it with reasonable cooking methods to enjoy the best flavor of beef tendon meat.
Don't be fooled by the various tantalizing labels on the market, with an in-depth understanding of beef shank meat, you will become a truly savoury foodie.