Choosing the Right Beef
– When selecting beef, look for meat that has a deep red color, is fresh, has a firm layer of fat, and a light yellow color.
– Opt for meat with small fibers that feels tender and has good elasticity when touched. Avoid meat with large fibers as it can become tough and require longer cooking time.
– For braised dishes, it is recommended to choose beef tendons, beef sirloin, or beef thigh for a sweeter and more delicious taste.
Tips for Quick and Tender Braised Beef
– One simple tip for braising beef is to add 1 tablespoon of vinegar or tamarind to 1kg of beef while cooking. Be mindful of the ratio to avoid altering the dish’s taste.
– Adding a tea bag to the braising pot along with the beef not only tenderizes the meat quickly but also adds a special aroma.
– Another technique is to braise beef with a few pieces of green papaya to enhance tenderness. However, adjust the heat accordingly to avoid overcooking the papaya and compromising the dish’s flavor.
– Use boiling water to simmer the beef as it helps retain the nutrients and enhances the meat’s sweetness.
– When braising beef tendons or beef sirloin, dropping ice cubes into the pot can help tenderize the meat.
