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“The Secret to Odor-Free Beef: A Simple Two-Step Process for Tender, Delicious Meat”

18 September, 2024

Beef is known in Eastern medicine for its nourishing and strengthening properties. It is said to boost the spleen and stomach, strengthen the tendons and bones, and eliminate phlegm, making it an ideal food for those with weak bodies, weak bones, or anemia.

Despite its nutritional benefits and versatility in cooking, beef has a distinct odor that can be off-putting if not prepared properly.

So, how can you get rid of the beef odor? According to experienced chefs, the key lies in the preliminary preparation. Typically, people tend to just rinse the meat and blanch it in boiling water. However, these two steps are not enough.

To ensure your beef is clean and odor-free, you need to follow these comprehensive steps: Thoroughly wash the beef → Soak it in salted water for 30 minutes → Blanch the meat → Use spices (cinnamon, cloves, carrots, etc.).

Below is a detailed guide on how to eliminate the unpleasant odor from beef stew, brought to you by Bếp Eva.

Step 1: Clean the Beef

When you get home, give the beef a good wash, then place it in a large bowl. Add 1 teaspoon of baking soda, 1 teaspoon of salt, and a little flour. Rub these ingredients onto the surface of the meat.

Baking soda tenderizes the beef, salt disinfects, and flour absorbs any remaining impurities. Rub the meat for 3 to 5 minutes, then rinse it with clean water.

Cut the meat into large pieces and soak them in water for about 30 minutes. This allows the beef to release any excess blood.

Step 2: Blanch the Beef

After soaking, it’s time to blanch the beef. Place the meat in a pot and add cold water. Bring it to a boil.

When you see brown foam appearing on the surface, turn off the heat. Drain the water and rinse the beef again with clean water.

Step 3: Sauté the Beef

Place the cleaned beef in a pot and turn on the heat. Continuously stir-fry the meat until it is evenly cooked. At this point, the beef should be fragrant and free of any unpleasant odor.

Step 4: Seasoning

You don’t need a plethora of spices for beef stew. Using too many spices can be inconvenient and may overpower the natural flavor of the beef.

Typically, for beef stew, you can prepare the following:

– Tomatoes enhance the aroma, add color, and help tenderize the meat.

– Onions eliminate the beef’s odor and become sweet and enticing when heated.

– Red apples boost the fragrance and give the dish a fresh, red appearance.

– Ginger and scallions eliminate any fishy smell.

– Two cloves, a bit of cinnamon, and a few laurel leaves enhance the flavor without overwhelming the beef’s natural aroma.

– Tangerine peel helps reduce the beef’s odor and lowers the dish’s overall fat content.

Step 5: Add Water and Simmer

– Pour in some dark soy sauce and a little water, then start simmering. If you’re using a pressure cooker, you can reduce the amount of water.

Step 6: Season with Salt and Vegetables

– Add a pinch of salt to the pot to taste.

– Toss in some carrots and potatoes. Carrots are great for eliminating odors and adding a vibrant touch to the dish.

Step 7: Finish and Serve

Finally, ladle the beef and vegetables into a bowl, and garnish with some herbs. The beef prepared this way is incredibly tender, delicious, and free of any unpleasant odor. The meat melts in your mouth, and it goes perfectly with rice or bread.

Frequently asked questions

To make odor-free and tender beef, you will need to follow a two-step process. First, soak the beef in a solution of one part vinegar to four parts water for 15 minutes. Then, rinse the beef and pat it dry with paper towels. This process helps to break down the muscle tissue and removes any unwanted odors. Finally, you can season and cook the beef as desired.

The vinegar and water solution helps to break down the muscle tissue in the beef, making it more tender. It also helps to remove any bacteria and neutralize any odors that may be present.

You can use any type of vinegar for this process, but distilled white vinegar is typically the most commonly used and easily available option.

It is recommended to soak the beef in the vinegar and water solution for approximately 15 minutes. This should be enough time to effectively break down the muscle tissue and remove any odors.

Yes, this method can also be applied to other types of meat, including lamb, pork, and even chicken. Simply adjust the amount of vinegar and water used based on the amount of meat you are preparing.