Is it better to cook braised beef over high heat or low heat? What is the right heat for braised beef?

We all know that braised beef in soy sauce is a common way to cook beef. Its method is relatively simple, but there are also many requirements and details to pay attention to, especially the processing of beef, the control of heat, etc. Many people will cook braised beef in soy sauce at home, so what kind of heat is better for braised beef in soy sauce? Let's take a closer look!

What is the right temperature for braised beef?

It is generally recommended to use a low heat.

The amount of beef sauce depends on the size of the meat. Generally, it takes about 90 minutes to cook. If the meat is large, it will take more time (you can pierce the beef with chopsticks to prove that it is cooked). The fire must be low so that the meat tissue becomes loose and can absorb the sauce more easily. Another important detail is that the beef sauce is turned off the heat and needs to be soaked for a longer time to make the flavor stronger and taste better.

What kind of beef is good for braised beef

Ingredients: Choose beef shank, preferably front shank

Most people would choose beef shank to make braised beef in soy sauce. Beef shank refers to the muscles on the cow's thigh, excluding the meat on the cow's butt. Because the cow uses its legs to walk, it requires a lot of exercise and the muscles are relatively firm. The meat in this part is not suitable for stir-frying, but is suitable for stewing beef and braised beef in soy sauce. And it is best to choose the front shank because the front shank has more tendons. After braising, these tendons become transparent and will solidify to make the beef firm, so it will not break when cut. Compared with the front shank, the back shank tastes more tough and has fewer tendons. Naturally, it is not as firm as the front shank when cut. Therefore, if you want the braised beef to be less likely to break when cut, it is best to choose the front shank.

Specific method of making braised beef

Main ingredients: 1200 grams of beef shank

Seasoning: 55g rice wine, 65g crystal sugar, 50g salt, 45g yellow bean paste, 100g soy sauce, some onion and ginger, 6 big aniseed, 1 piece of cinnamon, 5 bay leaves, 50 peppercorns, 4 pieces of angelica, 6 pieces of amomum

step:

1. To prepare the beef, wash the beef shank, soak it in cold water for 2 hours to remove the blood, then put it in a pot with cold water, add scallion and ginger slices after the water boils, and continue to cook for 6 minutes. Remove and set aside.

2. Make a seasoning bag. Put pepper, aniseed, cinnamon and other spices into a homemade gauze bag and put it into the pot together with the beef. Add hot water to cover the beef. After the water boils, add rice wine, yellow paste, salt, rock sugar, soy sauce and appropriate amount of scallion and ginger slices. Bring to a boil over high heat, then turn to low heat and simmer for 3 hours.

3. Prepare the dipping sauce. Put appropriate amount of minced garlic, chili powder, salt and oil in a bowl and heat until 80% hot. Pour into the bowl. Then drizzle in a little sesame oil and light soy sauce to make a delicious dipping sauce.