Beef stew or beef brisket, there are many raiders on the Internet, most of which are headline parties, such as putting something to make the beef soft and rotten, such as hawthorn, tangerine peel and other acidic materials. But many people have experimented, and most of the results have failed. The cooked beef is still chewable or the lean meat will stuff teeth.
Why? I can only say which headline party articles are not shallow, goulash, whether it is braised or white or tomato roast, if you want to make beef crispy meat rotten, fat meat melts in the mouth, lean meat is soft and rotten without plugging teeth, from the selection of meat, mastery of water temperature and other steps must pay attention to.
This article summarizes a few points, you just need to take a closer look, it will be very helpful for you to goulash.
1, braised beef brisket or braised beef choose the part of the beef is the most appropriate
The most suitable beef position in the cooking method of stewing is the brisket and the waist socket, which is the fat and lean part of the beef belly, similar to the pork belly in pork, and the waist socket is the meat of the beef rib part, and the part that is left after the ribs are removed and the part with the ribs and the rib fascia.
Braised or sauce-roasted this method must be fat and lean in the choice of meat, eat fat and thin at the same time, meat tendons are soft and rotten, the taste of the entrance is melted and the muscle and fat exist at the same time to give people a full taste. The aroma of fat and the softness of lean meat are endlessly evocative.
Do not choose pure lean meat such as Niu Lin and Niu Tong Ridge, no matter how you do it, there will be no soft rotten taste, and do not choose beef tendon meat, which is only after a long period of brine or sauce, the meat is more suitable for cutting into very thin slices after cold, not suitable for cooking methods for eating large pieces of meat.
2, braised beef to make soft rotten, especially lean meat does not plug teeth, control the temperature of the soup pot is the most important.
Many friends say that the "tomato brisket" or "sauce roasted brisket" made by them have been stewed for 4 hours, but the lean meat part is still like grass roots and stuffed teeth.
Here we must understand a principle, not that the time is long, the beef will be stewed rotten. Allowing beef to decompose with heating during the process of stewing, and also maximizing the retention of moisture in the meat fiber, is the basis for the lean meat in beef to remain soft and tender (soft and rotten).
So, goulash, no matter how you cook it, keep the soup pot slightly open (bubbling) and don't keep it wide open. The protein in lean meat produces a gel reaction at 85-95 degrees, which can be used as a protective layer to protect the lean meat fiber from excessive loss of water.
But this gel reaction has two drawbacks, fear of high temperatures and not lasting long. Therefore, beef stew should ensure that the soup pot is at 95 degrees, the best temperature is in the state of slightly open pot, and the time to stew beef should not exceed 2 hours. If you are afraid that it is not rotten enough, you can turn off the heat and soak it, instead of boiling for more than 2 hours.
3. Auxiliary role of auxiliary ingredients, such as hawthorn tablets
In fact, not only beef stew, as long as it is stewed with animal raw materials, putting some acidic ingredients can effectively accelerate the process of animal protein decomposition. For example, dried hawthorn, tangerine peel, tomatoes, lemon slices, you can also directly put some aged vinegar. Can achieve the same effect
However, the role of these auxiliary ingredients is the icing on the cake, and can not be sent in the snow. It is really not as effective as marinating it with pineapple juice before stewing, after all, bromelain can break down part of the fascia tissue in the flesh.
Therefore, these ingredients can only play a certain role in the condition that there is no mistake in the selection of meat and no error in the temperature of the stew. If the first two things are wrong, then what kind of fairy hawthorn dry will not work.
4. Recipe of braised beef brisket
10 kg of water, 200 ml of dark soy sauce, 400 ml of light soy sauce, 100 ml of cooking wine, 300 g of sugar, 20 grams of star anise, 18 grams of peppercorns, 5 grams of dried ginger, 6 grams of tangerine peel, 15 grams of cinnamon, 5 grams of cumin, 20 grams of dried hawthorn.
You won't use so many ingredients to make at home, and you can reduce it according to the amount of beef, as long as you make sure that every flavor seasoning is available.
Today's article ends here, hoping to help you in making dishes like braised beef brisket.
I am Xiaoxiu's private chef, a little girl who loves to cook, if you like my text, please pay attention to me.