Beef in Brown Sauce

Beef in Brown Sauce

Introduction:

"The sauce beef that my family must make every new year"

Production steps:

Step 1: cattle tendon 1kg, rinse under tap water

Step 2: prepare various condiments

Step 3: cut scallion, ginger and garlic

Step 4: dilute the dried soy sauce with 100ml water and stir

Step 5: Boil the beef with water in the pot, and blanch the beef to remove the blood foam and impurities

Step 6: wash the boiled beef in warm water

Step 7: in another pot, heat the water, add onion, ginger and garlic, bring to a boil, and then add beef

Step 8: add various stew seasonings in turn

Step 9: pour in the diluted soy sauce

Step 10: add salt to the pan and stir in soy sauce

Step 11: cover the pot, bring to a boil over high heat, and then simmer over low heat

Step 12: stewing beef tendons is time-consuming. Basically, I stew for one hour, turn off the heat and stew for 20 minutes, which takes two and a half hours

Step 13: put the stewed beef in the pot and soak it until cool. You can soak it for half a day

Step 14: take it out, put it in the basin, put it in the refrigerator and cut it as you like

Step 15: it's easier to cut the beef in the refrigerator. It's easy to scatter the beef just after it's out of the pot

Materials required:

Beef: 1.2kg

Large material: 3 pieces

Tsaoko: 2

Angelica dahurica: 1 tablet

Dry yellow sauce: 85g (diluted with 100ml water)

Nutmeg: 2

Fragrant leaves: 4 pieces

Cinnamon: 1 yuan

Cloves: 4

Tangerine peel: a little

Rock sugar: 25g

Chinese prickly ash: 2 teaspoons

Onion, ginger and garlic: right amount

Salt: right amount

Precautions: 1. Salt should be put in the soup, the stewed beef is just right, otherwise the beef has no taste. 2. Small fire stew can also not turn off the fire. 3. The stewed soup can be put in the fresh-keeping bag, frozen in the refrigerator, and taken out next time

Production difficulty: ordinary

Technology: Sauce

Production time: several hours

Taste: Maotai flavor