Beef has a higher nutritional value compared to other types of meat. It is not only low in fat and rich in protein but also contains a significant amount of hemoglobin. Regular consumption of beef can help boost immunity, nourish the body, and reduce local anemia.
Unlike stir-fried or boiled beef, braised beef takes a longer time to prepare. Moreover, if not cooked properly, the meat can turn out tough, dry, or have a strong, unpleasant odor.
So, how do you make a delicious and tender pot of braised beef? Let’s find out with the following steps.
Guide to Braising Tender Beef
Step 1: Choose the Right Cut of Beef
For braising or stewing, it is recommended to choose cuts such as:
– Beef shank
– Oxtail
– Short ribs
– Shankle
– Tenderloin
These cuts may be a little chewy when stir-fried, but they become extremely tender and flavorful when braised properly.
Step 2: Soak the Beef
The unpleasant odor of beef mainly comes from the residual blood. Therefore, after purchasing, soak the meat in clean water mixed with a small amount of diluted salt.
Soak for about 30 to 60 minutes, and remember to change the water frequently until the meat no longer bleeds.
In addition to cleaning, soaking the beef also helps the meat fibers absorb enough water, making it tenderize faster during braising.
Step 3: Blanch the Beef
– Boil a pot of clean water and add the beef.
– Add one tablespoon of cooking wine, shredded ginger, and knotted lemongrass.
– Turn on the heat and bring to a boil without covering the pot to let the unpleasant odor dissipate. Skim off the foam that forms on the surface.
– After boiling for about 2 minutes, remove the beef from the pot.
– Cut the beef into bite-sized cubes. Note that you should not cut the meat too small, as it will shrink during cooking and lose its freshness.
Step 4: Stir-Fry the Beef
According to experienced chefs, to make the beef tender when braising, it is essential to stir-fry it first.
– Heat a pan over the stove and add cooking oil.
– Add chopped green onion, ginger, and garlic, and sauté until fragrant. Then, add the beef and stir-fry together.
– Keep the heat high and stir continuously until the meat changes color and becomes fragrant. Then, reduce the heat to low.
– Continue stir-frying for about 2 more minutes, and then add a tablespoon of white wine to eliminate any remaining unpleasant odor.
Step 5: Seasoning
– Season the beef with five tablespoons of soy sauce, one tablespoon of sugar, two pieces of fermented bean curd, and one tablespoon of salt. Mix well.
– Finally, add cinnamon, star anise, and dried chili to enhance the flavor of the dish.
Step 6: Add Special Ingredients for Tender Meat
In addition to the basic seasonings, to make the beef tender faster, you should add one of the following: white vinegar or hawthorn (also known as mountain hawthorn). These ingredients contain abundant acids that help break down the tough structure of the beef. Moreover, the sourness will also contribute to making the meat softer and quicker to tenderize.
Note: Do not overuse these ingredients, as they can alter the flavor and reduce the deliciousness of the dish if used in excess.
Step 7: Braise the Meat
– Once the seasonings are well mixed, add a sufficient amount of warm water, just enough to cover the surface of the meat. Cover the pot and simmer for about an hour. Note: Do not use cold water for braising, as it can make the meat mushy and less tender.
– Turn up the heat and bring the beef to a boil, then reduce the heat to low. Braise until the beef is tender, and then add the soaked dried bean curd and continue to braise. Avoid high heat during the entire braising process, as it can make the meat soft but less aromatic.
Step 8: Final Touches
– Sprinkle some chopped green onions on top of the dish and turn off the heat.
– Serve the braised beef in a bowl and enjoy.
This braised beef dish is extremely flavorful. The soup is rich and savory, and the meat is tender and infused with the spices. It goes well with either white rice or fresh rice noodles.
Tip for Reducing the Unpleasant Odor of Braised Beef
Beef has a distinctive odor, and to reduce it, chefs often add two familiar spices: cloves and saunf/fennel.
Cloves
Dried flower buds of the clove tree are commonly used to season braised beef. This spice has a strong aroma that helps mask the unpleasant odor and enhances the flavor of the dish. Additionally, it reduces the greasy feeling.
On average, for every kilogram of beef, use about 0.3 to 0.5 grams of cloves. Do not use too much, as it can have the opposite effect.
Saunf/Fennel
Saunf, also known as fennel or sweet cumin, is a perennial herb in the ginger family with a mild, minty fragrance.
This spice helps reduce greasiness, enhances the aroma, and makes the braised beef taste better. To use, simply grind the saunf into a fine powder and add it to the pot like any other spice. Note: For every kilogram of beef, use one to 1.5 grams of saunf.
With these tips, you can now cook a pot of tender and delicious braised/stewed beef that your family will surely love.
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