Will beef and duck meat taste different when stewed together? Why can't beef and duck meat be stewed together?

We all know that beef and duck are two common meat foods. They are eaten in a variety of ways, taste delicious, and have high nutritional value. They are very popular among people. Many people eat beef and duck. There are many ways to eat beef and duck. Some people like to eat them stewed. So can beef and duck be stewed together? Let's take a closer look!

Can beef and duck be braised together?

It is not recommended to stew them together.

Beef and duck are both meat ingredients that people often eat and like to eat in their daily lives, but because of their different meat qualities, the cooking time to reach tenderness is also different, so they must not be cooked together during the braising process. At the same time, because their own smells are also different, braising them together will also cause a certain degree of cross-flavor and affect the taste. Therefore, it is better not to cook these two ingredients together.

Why can't beef and duck be braised together?

Beef, including front legs, hind legs, beef tendons, and tenderloins, generally takes about 2 hours to marinate, and it needs to be simmered for more than an hour after braising. Because the marinated part of beef does not contain fat, the meat is fine and not easy to taste, so it should be marinated slowly over low heat to reduce water loss and at the same time make it taste good.

For duck meat, if it is duck head, duck wings and other parts, the braising time is about 20 minutes, braising on low heat, and then soaking the dry goods for about 30 minutes. If the fire is too high, it is easy to cause the skin to break and the meat to not be rotten, and it is not easy to taste. The key to braising ingredients is not to break the skin, to taste, and to make the meat soft.

For a whole duck, it needs to be marinated for about 1.5 hours. When it is 90% cooked over low heat, turn off the heat and soak for 1-2 hours. It is not easy for a whole duck to absorb the flavor, so it needs to be soaked in the marinade for a while.

It is not difficult to see from the above content that beef and duck meat cannot be braised together. The meat quality is different and the braising time is also different.

How to stew beef and duck together

1. Prepare the marinade ingredients: pepper, star anise, cinnamon, bay leaves, dried chili peppers, etc. Wrap them with thin cotton cloth to make marinade bags. If you don’t have cotton cloth, you can use a clean cotton white mask instead.

2. Soak the fresh beef and duck meat in clean water for a while to remove the blood. Add a little salt and cooking wine to the water to help remove the fishy smell. Set aside.

3. Put the beef that has been drained of blood into the pot, add the marinade bag, appropriate amount of salt and water. The amount of water should be more than enough to cover the beef. Start heating and bring to a boil over high heat. Then simmer over medium heat for about 40 minutes. Add the duck meat and continue to simmer for about an hour. During the stewing process, skim off the foam with a spoon and constantly poke the beef or duck with chopsticks. When it feels easy to poke through the meat, it means the beef or duck is ready.

4. Take out the braised beef and duck, and take out the marinade bag. Do not pour out the braising soup. When you are ready to eat, pour a little on the beef or duck. It tastes especially good!