Casserole with Three Sauce Beef (Essence Version)
Ingredients
- Beef (pictured) 4 pieces
- Cooking wine 3 tablespoons
- Zanthoxylum bungeanum About 50 capsules
- Soy sauce About 100ml
- Soybean paste 4 tablespoons
- Bean curd 1~2 pieces
- Anise 2 pcs
- Fragrance leaves 5 pieces
- Cinnamon 1 paragraph
- Ginger 3~5 slices
- Dried red pepper 3 to 5 pieces
- Dark soy sauce 1 spoon
Steps
1. First buy the beef in the picture. You must use this beef to make it delicious. Because beef contains a lot of tendons, the beef is chewier and less likely to fall apart.
2. Wash the meat and cut into 2 sections. Firstly, because the casserole is not too big and can be cut into two sections for ease of use, and secondly, because it is easier to soak the blood in the water.
3. Put the beef cut into two sections into a large basin and soak in blood water. Cover the beef with water and soak it for at least 6 hours, changing the water every hour on average. Doing this not only removes the blood, but also removes the fishy smell.
4. After changing the water several times, the meat will become whiter and the blood will become lighter and lighter. When the soaked beef is cooked, there is almost no blood foam.
5. Take out the beef soaked in blood water, absorb the water with kitchen paper, put it into a sealed food bag, add about 50 peppercorns and 3 tablespoons of cooking wine.
6. Pour soy sauce on top, just enough to cover half of the beef.
7. Seal the food bag and rub the beef repeatedly, firstly to mix the pepper, cooking wine and soy sauce evenly, and secondly to allow the sauce to penetrate into the meat. Knead repeatedly for 10 minutes and then put it in the refrigerator. Usually it needs to be marinated overnight.
8. The next day, take out the beef that has been soaked in soy sauce. The color of the beef has become darker because it has been soaked in soy sauce.
9. You can take a closer look. The beef marinated in soy sauce has begun to color.
10. Put the marinated beef into a casserole along with the soy sauce and Sichuan peppercorns in the food bag, and pour water to cover the beef. Turn on the heat and start adding the second sauce - soybean paste.
11. Add 4 tablespoons of soybean paste, stir the beef gently, and mix the soybean paste evenly. Soybean paste is sweet, so you don’t need to add sugar to enhance the flavor.
12. Add the three sauces - fermented bean curd. Any fermented bean curd will do, put one to two pieces. I only put one piece in when I made it and it tasted great.
13. Then add cinnamon, star anise, and bay leaves. The sauced beef produced in this way will have a braised aroma, and it will taste good when you eat it.
14. Add the cinnamon and star anise leaves without stirring, just let it cook slowly.
15. Add three pieces of ginger, usually 3 to 5 pieces are enough. The ginger needs to be peeled to make it cleaner. Cut the ginger as thickly as possible.
16. In order to see the steps clearly, I put the ginger directly on the beef. At this time, because the water temperature begins to rise, the beef begins to slowly tighten.
17. Add 3 dry red peppers. If you like spicy food, you can add more. Depending on your taste, you can increase or decrease the amount of seasonings appropriately. Finally, add a spoonful of dark soy sauce to make the beef color better.
18. Boil over high heat. Because it has been soaked in blood water, there is almost no foam. If there is some foam when making it, just scoop it off with a spoon. After the heat comes to a boil, lower the heat to medium and simmer for 2 hours. If the fire is too high, the meat will be cooked easily. If the fire is too low, it will take a long time, so it is most suitable to cook over medium heat.
19. After cooking for 2 hours, use a tong to gently pinch the meat. You can feel the elasticity of the meat after it is cooked. Turn off the heat, but do not take out the meat. Keep soaking it in the soup until the whole pot becomes tender. Cool.
20. After the soup has cooled, continue to soak for another 2 hours, then take out the beef, cover it with plastic wrap, and put it in the refrigerator for another 2 hours. Excellent taste. Because freshly cooked beef is relatively soft and rotten, it is easy to cut the meat into pieces when cutting. Refrigerated beef is more delicious and the meat is firmer, and there is no problem even if it is cut as thin as a cicada.
21. After refrigeration for 2 hours, you can take it out and cut it into pieces as thinly as you want. Great with meals, drinks, or as snacks.
22. All combinations are OK
23. Pair it with marinated turkey legs or other marinated foods to create a snack platter.
24. Add a portion of beef when cooking noodles, and you will have awesome beef noodles right away.
25. The most important thing is that if you make it once, it will not go bad if you store it for a week. Of course, such delicious sauced beef will be eaten up without waiting for a week.
26. #surprise# Another very important point is that you can keep the braised eggs in the braised soup. When the eggs are cooked, put them directly into the braised soup, bring to a boil over high heat, turn off the heat, and soak for 2 hours. The meaty braised eggs will be ready. It is simple and delicious.
Tips
- Every step is very detailed, and the tips will not be repeated.
- 1/It is very important to soak in blood water for 6 hours. Not only does it remove blood, but it also removes fishy smell. 2/It is basic to refrigerate the sauce overnight. You cannot cook it directly, otherwise the taste will be much worse.
- 3/Three sauces include soy sauce, soybean paste and fermented bean curd, all of which contain high salt content, so there is no need to add more salt.
- 4/Cook slowly over medium heat to prevent the beef from being overcooked. Cooking for two hours is basically enough.
- 5/The beef will be more delicious if soaked in the soup for two hours before taking it out.
- 6/Refrigerate it before eating, not only can it be cut very thin, but the taste will be better.
