Speaking of marinated beef, I believe that many friends like to eat, the meat is soft and chewy, fragrant and flavorful, especially for wine, is the favorite of many wine friends. This year's pork prices have not been cheap, and beef has become a regular on people's tables, because the price is not much more expensive than pork, higher nutrition, and better taste.
To make marinated beef, the beef tendon part is used, which is full of toughness and the meat and tendons are connected, which is most suitable for brine. There are many recipes for marinated beef on the market now, but most of the recipes have to add more spices and seasonings, and the sauce beef tastes good, but it masks the aroma of the beef itself.
The following Xiaobian will share a brine beef recipe commonly used by the older generation, use this recipe to make brine beef, only need to add four spices, a seasoning, remember "1 bubble 1 marinade 1 boiled", cooked beef soft rotten taste, not chai not fishy, meat flavor, especially delicious.
【Marinated beef】
Ingredients: 1500 grams of beef tendon, 300 grams of soy sauce, 1 green onion, 1 piece of ginger, 2 star anise, a handful of peppercorns, and a high degree of white wine.
<h1>A bubble</h1>
Cut the fresh beef tendon into small pieces of 300 grams -500 grams, the block is too large to soak in bloody water, put it in the basin, add water that has not been over the tendon, soak for 12-24 hours, change the water 2-3 times during the soaking, and soak out the remaining blood water in the beef tendon. Fresh beef tendons have a certain fishy taste, and these fishy smells mainly come from the residual blood water in the meat, so it is necessary to soak the water in advance, and soaking the water in advance can not only play a fishy role, but also make the beef tendons taste faster in the next brine process, while increasing the water retention rate, so that the boiled beef tendons are more sufficient. Using this method to make marinated beef, a pound of fresh beef can produce about 6.5 two cooked beef, and the meat yield is still relatively high.
<h1>A pickle</h1>
After soaking the beef tendons in the bloody water, put them in the leaky net to control the water, control the water for about half an hour, and then put it in the basin, add 100 grams of green onions and 100 grams of ginger shreds, add about 300 grams of soy sauce, add two star anise and a small handful of peppercorns, and mix the beef tendons and marinade evenly. Marinated beef tendons only need to add four spices of onion and ginger, peppercorns, and star anise, and simple spices will not hide the aroma of the beef itself while adding flavor to the beef.
Then find a suitable plate to buckle on it so that the beef tendons are completely submerged by raw soy sauce so that the beef tendons can fully taste; wrap in plastic wrap to prevent skewers, and put them in the refrigerator for 12-24 hours.
<h1>Ichini</h1>
After the pickled beef tendons, not only easier to taste, but also easier to cook; take the marinated beef tendons out of the refrigerator, put them into the pressure cooker, add soy sauce and spices to the pressure cooker together, then add the right amount of water, add a little high liquor, and then turn on the fire, boil and then skim off the surface foam, cover the lid, steam on the pressure cooker, cook for about 20 minutes on high heat; after 20 minutes, turn off the heat, let the beef tendons soak in the brine soup for about 1 hour, and then fish out after full flavor. If you use a normal soup pot to cook beef tendons, keep on medium heat and cook for about 1 hour.
The beef is completely cooled and then sliced and plated.
Tips:
Using this method to make marinated beef, although the time required is relatively long, but there are fewer ingredients, the marinated beef made is very good in both taste and taste, and the meat is full of flavor, delicious and chewy. This method is suitable for fresh beef tendons, not for beef tendons that have been frozen for a long time.
When marinating beef, prepare a container of appropriate caliber, and the caliber should not be too wide, so that the soy sauce can completely marinate the beef.
Because this brine beef uses more soy sauce and soy sauce is also more salty, so the beef can not be soaked for too long after cooking, soak for about 1 hour.
Isn't it particularly simple that the method of brine beef is described in simple terms as "soaking for a day, marinating for a day, and slow cooking for 1 hour over medium heat"? Friends who like beef with sauce can try this method!
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