Beef is a nutritious food that is popular for cooking. On cooler days, beef is often braised or stewed to be served with white rice. Many people wonder if it is better to blanch or directly cook the beef for stewing. In fact, chefs believe that neither method is optimal. The best way to make delicious beef stew is to marinate it overnight.
Chefs recommend choosing fresh beef, cutting it into square pieces, and marinating it with a small amount of cooking wine overnight. If you put the beef directly into the pot, it will not taste as good, even with seasoning. Therefore, the most important step to make the beef taste its best is to marinate it overnight in the refrigerator.
After marinating, stir-fry the beef with a little rock sugar to give it a beautiful color. Add water and spices suitable for beef stew (ginger, lemongrass, cinnamon, etc.) and cook for 2 hours. The beef stew will turn out tender and delicious.
Note that if you are stewing beef with potatoes, add the potatoes about 30 minutes before serving the beef. Do not add them too early, or they will fall apart. Similarly, if you are stewing chestnuts or other root vegetables, calculate the time to add them accordingly.
In addition, the best type of beef for stewing is beef shoulder, short ribs, and brisket.
– Beef Shoulder:
Beef shoulder is located in the upper part of the front leg of the cow. This cut is rich in fat, and because it is from the front of the cow, it is much softer than the meat from the back. As it is a well-exercised muscle, the beef shoulder has a good distribution of muscle fibers, making it especially tender after stewing. It has a strong beef flavor and a slightly chewy texture, making it very appealing.
– Short Ribs:
Short ribs are located where the ribs connect. There are 13 ribs in total, corresponding to the position of pork ribs. The meat from the first to the fifth rib is very lean and suitable for dishes for those who are dieting or trying to build muscle. The meat from the sixth to the eighth rib is considered the “golden position” of beef belly; it is very tender and has a firmer texture than tenderloin after stewing. This is also the most suitable part for stewing and makes the most delicious beef stew.
The meat from the ninth to the thirteenth rib has more fat and is more suitable for those who prefer fatty foods.
– Brisket:
Brisket has thicker muscle fibers, a firm texture, and a layer of fat on the surface. However, when stewed, the fat does not make it overly greasy but rather enhances the beef flavor. The meat is crispy and slightly chewy, making it very tasty.
According to thoidaiplus
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