Beef stew in soy sauce is an indispensable choice for many families’ New Year parties. The secret of this dish lies in the marinade. Once you have the right marinade recipe, your beef stew will always be rich and enticing, no matter how you cook it. Today, we will share with you a special recipe for cooking this soy sauce beef stew, ensuring that the flavor will always stand out, no matter how you prepare it. Don’t hesitate, write down the recipe, and showcase your cooking skills in the family reunion dinner for the Lunar New Year!
Ingredients for soy sauce beef stew
You will need 2.5 kg of beef chuck or tendon, 5 to 7 slices of fresh ginger, 2 baro onions or a few green onions, 2 tablespoons of cooking white wine, 3 cloves, 1 star anise, a few fresh cinnamon leaves, 4 dried bay leaves, 4 pounded lemongrass bulbs, 2 dried chili peppers, a pinch of fennel seeds, 100g of dark soy sauce, 15g of rich, dark soy sauce, 2 tablespoons of soybean paste to enhance the flavor, 2 tablespoons of good fish sauce, and enough water to braise the meat.
How to cook soy sauce beef stew
Step 1: Choose beef chuck or a part of meat with lots of tendon, wash it and soak it in cold water for about 60 minutes. This helps to remove blood and unwanted impurities from the meat. When the meat has soaked for enough time, take it out and rinse it again with clean water. For this recipe, beef chuck is the ideal choice – it is the meat from the thigh of the cow, surrounded by a layer of membrane and containing both meat and alternating tendons, creating a uniformly appropriate texture for stewing or braising.
Step 2: Pour enough water into the pot, then add the beef chuck, sliced ginger, scallions (or baro onions) along with cooking wine. Turn on the heat and bring it to a boil to precook the meat, then turn off the stove and remove the meat.
Step 3: Place the pre-cooked beef tendon in a pressure cooker. Add spices such as cloves, star anise, cinnamon, dried bay leaves, pounded lemongrass bulbs, appropriate amount of dried chili peppers, sliced ginger, dark soy sauce, soybean paste, and fish sauce. Pour enough water to braise. If you are worried that the beef may not absorb the spices, you can slice the meat into pieces and marinate it with the spices before proceeding. During the braising process, just make sure the water is simmering lightly and covering the surface of the meat. You can also add some beef stew sauce to intensify the flavor.
Step 4: Use a cooking ladle to gently stir and combine the spices and beef with the water, to create a deeply infused flavor for the dish. Then, cover the pot tightly and let it simmer for about 90 minutes. Using a clay pot to braise beef tendon may take longer than using a pressure cooker, but the result will be a delicious and distinctive dish.
Step 5: Braise the meat until the liquid in the pot thickens, creating a fragrant aroma when the lid is opened. Then turn off the heat and let the meat soak in the pot for 3 to 5 hours (or longer if desired), allowing the flavors to penetrate deep into each piece of meat. The longer the soaking time, the more delicious and flavorful the dish will be.
Step 6: When ready to serve, remove the beef from the pot and let it cool completely before slicing. Slice the meat into desired thickness, which helps to ensure that the slices are evenly cut and not mushy. Then arrange the beef slices on a plate and add some fresh coriander to enhance the color and aroma. Now, the dish is ready for you to enjoy.
Finished product
In soy sauce beef stew, the color of the dish is an important factor, it needs to achieve an attractive reddish-brown shade with a glossy appearance. The sauce should have a tempting aroma, and the beef tendon should be tender while still maintaining its shape. The beef should be tender and well-infused with the spices, balanced between saltiness and aroma, delicious without being too heavy. This is an ideal dish to start the family meal during the Lunar New Year, bringing warmth and great taste.
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