What parts of beef are used for grilling? What are the seasonings for stewed beef?

Each part of the beef has a different taste and function. The meat on both sides of the cow's spine is tender and juicy. It is rich in fat and tastes great. It is suitable for making steaks, tender roasts, grilled beef skewers, etc. Summer is coming soon. What parts of beef skewers do you eat at food stalls? The following is for you to share.

Contents of this article

1. What parts of beef should be used for grilling skewers?

2. What are the seasonings for braised beef?

3. How to cut beef to make it tender

What parts of beef are used for grilling

The best choice for grilling beef skewers is the sirloin, which is half fat and half lean. The second best choice is the tenderloin, which is the lean meat from the buttocks. The sirloin is the front loin of the cow. It is tender and smooth, and is the best choice for steak. It can also be used to grill beef skewers. The meat of the sirloin has a circle of white meat tendons on the outside. The meat tendons are hard and chewy, which is more suitable for young people and people with good teeth.

Each part of the beef has a different taste and function. The meat on both sides of the cow's spine is tender and juicy. It is rich in fat and has an excellent taste. It is suitable for making steaks, tender roasts, grilled beef skewers, etc.

What are the seasonings for braised beef?

The seasonings for braised beef generally include: star anise, cinnamon, bay leaves, pepper, grass fruit, fennel, nutmeg, tangerine peel, cloves, licorice, angelica, amomum, onion, ginger, etc. Among them, grass fruit, tangerine peel, cloves and licorice are the main seasonings for braised beef.

Tsaoko can remove the mutton smell of beef, increase the fragrance of beef, and make beef fragrant. In addition, Tsaoko can also combine other flavors together.

Tangerine peel can not only enhance the flavor of braised beef, but also remove the fishy smell and greasiness.

When stewing beef, cloves can produce complex flavors such as fat, meat, and fruit. They can remove fishy smells and odors, and can also penetrate into the beef to give it a lingering fragrance.

Licorice can also play a neutralizing role when braising beef, correct the flavor, and increase the complex flavor of the beef brine.

How to cut beef to make it tender

When cutting beef, first remove the outer fascia, then cut across the beef grain. Beef has many old tendons, so cutting across the fiber grain can cut the tendons and make it easier to cook fresh and tasty dishes. The grain of horizontally cut beef is generally in the shape of a "well". If you cut along the grain of the beef, the tendons will be retained, so the beef will be tougher after cooking and harder to chew.

Choosing beef: Fresh beef is shiny, evenly red, and the fat is white or light yellow. The color of inferior beef is slightly darker, the fat lacks luster, and the fat of spoiled meat is green.

The surface of fresh beef is slightly dry or slightly moist and not sticky. The surface of inferior beef is dry or sticky, while the newly cut surface is moist and sticky.

Spoiled beef is extremely sticky and extremely dry on the outside. Beef that has been heavily water-injected is not sticky on the inside, but it is wet on the outside and not firm.