Authentic Chinese Braised Beef in Soy Sauce
Hey, friends! I have an awesome recipe to share - braised beef in soy sauce. When the beef absorbs the essence of the sauce, it becomes a culinary masterpiece with a wonderful texture and amazing flavor. Be ready to impress your family and friends with this dish. Now follow the recipe and start cooking!
Ingredients and substitutes
To make this dish, you need to prepare the following materials:
Main ingredients
Beef shank: As the main component of the dish, the meat is firm and has a mellow taste after stewing.
Accessories
Ginger: Used in slices to remove fishy smell and enhance fragrance, giving the dish a ginger fragrance.
Scallions: Cut into two sections to add scallion fragrance and help remove the fishy smell of meat.
Cinnamon: Emits a unique and rich fragrance, enriching the flavor levels of the dish.
Bay leaves: Bring an elegant and delicate fragrance, making the fragrance of the dish more lasting.
Tsaoko cardamom: Has a mellow fragrance, strengthening the removal of fishy smell and enriching the overall flavor.
Cardamom: Has a unique fragrance and enhances the unique style of the dish.
Sichuan pepper: Gives the dish a distinct numbing and fragrant taste, highlighting the flavor characteristics.
Amomum villosum: Emits a unique fragrance and cooperates in seasoning.
Cumin: Contributes a unique pungent fragrance and makes the flavor fuller.
Star anise: Commonly known as anise, it incorporates a rich star anise fragrance and enhances color and fragrance.
Seasonings
Liquor: Used twice to remove fishy smell and sterilize and strengthen the meat fragrance.
Soybean paste: Adds salty and fresh taste and enriches the taste levels of the dish.
Sweet flour paste: Incorporates sweet and soybean paste fragrance and enhances the mellow taste.
Yellow rice wine: Effectively removes fishy smell and greasiness and gives a unique flavor mark.
Salt: Controls the salty tone and highlights the original taste of ingredients.
Dark soy sauce: Focuses on coloring and makes the dish's color attractive.
Rock sugar: Increases sweetness, reconciles the taste and helps color.
Clear water: Poured in twice to meet the water demand in the cooking and boiling process.
Substitutes
If there is no ginger, turmeric powder can be tried as a substitute. Turmeric powder is often used in special cuisines and has a unique pungent fragrance and a slightly bitter taste, which can remove fishy smell and add flavor.
If there are no scallions, onion shreds can be used instead. Onions have a strong sweet fragrance and can bring a different flavor to the dish.
If cinnamon is hard to find, cinnamon powder can be selected as a substitute. Cinnamon and cinnamon belong to the Lauraceae family. The fragrance is similar but slightly sweeter.
If bay leaves are hard to find, dried rosemary crumbs can be used as a reference substitute. It has a unique pine-like fragrance and a strong and lasting fragrance. Pay attention to controlling the dosage.
If tsaoko cardamom is not available, it can be omitted or a small amount of nutmeg powder can be used to make up for it. Nutmeg is often used in Western desserts and the fragrance is different.
If cardamom is in short supply, allspice can fill the gap and is used in some special cuisines to supplement the pungent flavor levels.
If Sichuan pepper is not available, rattan pepper can be used as a substitute. Rattan pepper has a fresh numbing taste and fruit fragrance. The numbing taste style is different from that of Sichuan pepper.
If Amomum villosum is not available, it can be considered not to be used to avoid destroying the flavor balance.
If cumin is missing, cumin can be used as a substitute. Cumin has a strong and unique fragrance and the flavor changes significantly.
If star anise is not available, star anise powder can be used. The fragrance concentration is different from that of whole star anise.
If liquor is insufficient, cooking wine can be used as a substitute. Cooking wine has a slightly lighter wine taste. Adjust the dosage as needed.
If soybean paste is hard to buy, miso paste can be replaced. Miso is common in Japanese cuisine and has a salty taste and a unique fermented flavor.
If sweet flour paste is not available, Thai sweet chili sauce can be used as a substitute. The combination of sweet, spicy and sour will give the dish a completely different flavor.
If yellow rice wine is not available, beer can be used in an emergency. Beer contains bubbles and malt fragrance. Pay attention to the impact on flavor when using it.
If rock sugar is hard to find, white granulated sugar can be used as a substitute. White granulated sugar has a slightly weaker coloring effect. Appropriate dosage can be added according to the color demand.
Which part of beef is suitable for making
Beef shank is highly recommended first. It is taken from the leg of the cow. The meat is firm and has clear texture. It contains connective tissue, which turns into gelatin after long cooking, making the meat tender and tough. The tendon in the middle is translucent and chewy after marinating, and the more you chew, the more fragrant it becomes. It can also fully absorb the sauce. The slices are uniform and beautiful, and it is a classic choice.
Beef tenderloin is also not bad. It is located on the inside of the cow's spine. It is tender and juicy with almost no fat and fascia. The muscle fibers are fine and the taste is very smooth. Control the marinating time well to maintain the tender nature and highlight the fresh fragrance of beef, which is suitable for those who don't like chewiness and prefer pure tender meat.
Furthermore, the brisket part specifically refers to the area with less tendons and thick meat. It comes from the abdomen and ribs of the cow. It is tender and has thickness. After marinating, the meaty aroma is mellow. It absorbs juice well and is not easy to become dry and tough even after long cooking. It can add rich texture layers to braised beef and enrich the deliciousness on the table.
Can this dish be made with a slow cooker
Sure. The advantage of making braised beef in soy sauce with a slow cooker is that it can make the heat penetrate evenly and slowly into the beef, allowing the beef to fully absorb the flavors of spices and sauce. Moreover, there is no need to watch too much during the cooking process, which can effectively prevent the soup from drying up. However, due to the different heating methods and powers of slow cookers, the cooking time may need to be adjusted appropriately according to the actual situation.
How to use the remaining braising juice
There are still many uses for the remaining braising juice. Don't pour it away easily.
As a dipping sauce is the first choice. Its spice flavor is strong and full of the fresh fragrance of beef. Sliced braised beef dipped in the juice has a more mellow taste; when paired with cold mixed vegetables such as cucumbers and carrots, the freshness and mellowness are combined, and the taste is rich in layers.
It can also be used for cooking. For marinating things, wash chicken wings and put them into the juice. Simmer for 30-40 minutes and they become marinated chicken wings. Boil eggs, peel them, and put them into the juice for marinating for 10-15 minutes. They will be dyed with soy sauce color and full of soy sauce aroma. It is also excellent as the soup base for braised dishes. For making beef and potato stew, cut potatoes into pieces and fry them until golden. Add the braising juice and braised beef pieces. Simmer until the potatoes are soft on low heat. The braising juice enhances the fragrance and freshness, and the flavor of the dish is immediately upgraded.
Recipe tips
Points for choosing meat: Give priority to picking beef shank. Its meat is firm, has clear texture and tendon. After marinating, it has a chewy texture and is both tender and soft. The meaty aroma and marinating aroma blend. When choosing, press it. The one that feels hard and has sufficient elasticity is fresher. Don't choose meat with a dull color and stickiness.
Key points of pretreatment: Put beef shank in cold water and blanch it. As the water temperature rises, blood and impurities seep out slowly, which can effectively remove fishy smell and reduce foam. Boil for about 30 minutes to fully remove fishy smell. After taking it out, be sure to rinse it clean to ensure that the subsequent marinade is clear and the taste is pure.
Spice combination and treatment: Prepare spices such as cinnamon and bay leaves according to the formula. Check for mildew and impurities before putting them into the spice bag. The amount of spices should be moderate. Too much will cover the meaty flavor, and too little will lack flavor. Tie the spice bag tightly to prevent residue leakage and facilitate taking it out later.
Stewing considerations: Whether using an ordinary pot or a slow cooker, first boil it on high heat to make the spices and sauces blend and activate the fragrance, then turn to low heat and simmer slowly, maintaining a slight boiling. For an ordinary pot, it takes about 2 hours. For a slow cooker, it takes 3-4 hours. During this period, turn the beef shank appropriately to make it heated and flavored evenly.
Flavor control: Taste the saltiness of the marinade before seasoning. Soybean paste and sweet flour paste already contain salt, so don't add too much salt. Add rock sugar according to your preference. More rock sugar will make the color bright red and the taste sweet and moist. Less rock sugar will highlight the soy sauce aroma.
Cooling and slicing: Don't cut immediately after marinating. Let the beef shank cool naturally in the marinade. This can not only continue to absorb flavor but also tighten the meat. When slicing, it is not easy to fall apart. The thickness is 3-5 centimeters, which is beautiful for plating and convenient for eating.
INGREDIENTS
Main Ingredients
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·1000g beef shank
Accessories
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·5g ginger
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·10g scallions
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·10g cinnamon
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·5 pcs bay leaves
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·2 pcs tsaoko amomum fruit
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·1 pc cardamom
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·8g Sichuan pepper
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·10g amomum kravanh
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·5g cumin
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·2 pcs star anise
Seasonings
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·20ml liquor
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·30g soybean paste
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·30g sweet flour paste
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·10ml yellow rice wine
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·10g salt
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·15ml dark soy sauce
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·30g rock sugar
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·2400ml clear water
COOKING STEP
Step 1
Cut 5 grams of ginger into slices and cut 10 grams of scallions into two sections.
Step 2
Take gauze, put in 10 grams of cinnamon, 5 pieces of bay leaves, 2 tsaoko amomum fruits, 1 cardamom, 8 grams of Sichuan pepper, 10 grams of amomum kravanh, 5 grams of cumin and 2 star anises, tie it up to make a spice bag.
Step 3
Start a pot, pour 1200 milliliters of clear water, put in 1000 grams of beef shank, and add 10 milliliters of liquor.
Step 4
Boil for 30 minutes to remove fishy smell, take it out and wash it for later use.
Step 5
Start another pot, add 1200 milliliters of clear water, put in 30 grams of soybean paste, 30 grams of sweet flour paste, 10 milliliters of liquor, 10 milliliters of yellow rice wine, 10 grams of salt and 15 milliliters of dark soy sauce, and bring to a boil.
Step 6
Add ginger slices, scallions and spice bag, cover and bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.
Step 7
Add 30 grams of rock sugar and bring to a boil, cover and turn to low heat and cook until boiling.
Step 8
Put the pre-cooked beef shank into the pot, cover it, and simmer on low heat for 2 hours. Then turn off the heat.
Step 9
Wait for the beef shank to cool down, take it out and cut it into uniform slices of 3 to 5 centimeters in thickness. Then it can be eaten.
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How to store the remaining beef
If you only plan to keep it for 1-2 days, refrigeration is fine. First, dry the juice on the surface of the beef, put it in a clean fresh-keeping box or fresh-keeping bag, squeeze out the air, seal it well, and put it in the refrigerator with a temperature of 2-8°C. Low temperature can inhibit the growth of bacteria and keep the beef in a good state for a short time. However, if it is stored for a long time, the taste and flavor will inevitably deteriorate. Eat it as soon as possible. Appropriate heating before eating can restore some of the original taste.
If you want to store it for a long time, then choose freezing. Put the beef in a sealed fresh-keeping bag or container, squeeze out the air to avoid oxidation and shrinkage, and then put it in the freezer below -18°C. At low temperature, microorganisms can stop activities and enzymes lose activity. Beef can be stored for several months. After freezing, the taste of beef will change and the meat will be relatively hard. When eating, move it to the refrigerator in advance for slow thawing, which can retain nutrients and improve the taste, and then cook as needed.
Recipe Variations
Upgraded traditional soy sauce flavor version: On the basis of the conventional method, add 20 grams of soaked and shredded dried scallops and 10 grams of soaked and cut mushrooms and cook together. The sweetness of dried scallops and the mellow taste of mushrooms are integrated into the marinade, enriching the layers, making the soy sauce aroma longer and adding a different kind of chewiness.
Spicy soy sauce flavor version: To cater to lovers of spicy food, prepare 15 grams of dried chili peppers, 8 grams of Sichuan pepper and 5 grams of numb peppers (cut into sections), stir-fry them in hot oil over low heat and then pour them into the pot. During marinating, the "three peppers" release a hot taste and blend with the original mellow flavor of spices. The beef is covered with spicy fragrance, and the sliced beef is bright red with oil and extremely impactful.
Rich in wine aroma and innovative version: Use 400 milliliters of beer to replace part of the clear water (a total of 1200 milliliters of liquid). The malt aroma and bubbles of beer seep into the beef, removing fishy smell and adding sweet fragrance, giving a refreshing wine aroma, and making the meat more tender and juicy, integrating Western inspiration.
Tangerine peel and fruit aroma fusion version: Take 10 grams of tangerine peel, soak it in warm water until soft, remove the pulp and shred it and put it into the pot. Its delicate fragrance removes greasiness and intertwines with the five spices and meaty aroma, bringing an elegant charm and meeting the demand for a fresh taste.
FAQs:
Second, it reduces peculiar smell and fishy smell. Beef naturally has a muttony and fishy smell, which comes from the decomposition products of fat and protein, such as trimethylamine and hydrogen sulfide. During the blanching process, the substances that cause fishy smell are brought out by blood and water vapor. Even slightly stale beef can reduce the unpleasant smell through this operation and the taste will be more pure.
Third, it removes bacteria and dirt. During transportation and storage, the surface of beef is easily contaminated by bacteria and dust. When blanching, high temperature "works", killing some bacteria and washing away dirt, building a food safety defense line and laying a foundation for subsequent cooking of delicious beef.
Satay sauce is also very good. It combines the flavors of raw materials such as peanuts, sesame seeds, fish and shrimp. The salty, fragrant, sweet and spicy flavors and seafood flavors are intertwined. Take 15 - 20 grams and integrate it into the marinade. During slow stewing, the fragrance seeps into the texture of beef. When tasting, multiple flavors bloom in turn and impact the taste buds.
Chuhou sauce should not be underestimated either. It is mainly made of soybeans and flour and is accompanied by scallions and garlic. It is sweet and fragrant. Adding 20 - 30 grams to the marinade can give beef a mellow bean fragrance and sweetness and balance the salty fragrance, making the taste more delicate.
There is also fermented red beancurd. Fermented by red yeast rice, it has its own fermented beancurd fragrance and wine aroma and is ruddy in color. Use 2 - 3 pieces for every kilogram of beef. After marinating, it makes the beef colorful and rich in taste, and the fermented beancurd fragrance lasts for a long time.
If the time is short, there are many disadvantages. The beef doesn't have time to fully absorb the spices and sauce. The internal meat is firm and hard, lacking tenderness. The flavor is bland and it is difficult to show the five-spice flavor. For example, beef shank that is hastily marinated is difficult to cut and tastes like chewing wax when eaten, with a poor taste.
When the time is appropriate, it is perfect. The essence of the marinade fully seeps into the beef. The meat is tender and juicy. The tendon of beef shank is soft and glutinous without losing elasticity, with rich layers. Every bite is full of rich fragrance and meat freshness. The slices are regular and beautiful. Just like a carefully slow-cooked product, it has an attractive appearance and excellent taste.
But once it is too long, it will backfire. The beef is overly soft and mushy. The tendon loses elasticity and becomes sticky and chewy without any chewiness. A large amount of nutrition is lost and the shape is also difficult to preserve. Just like overcooked beef, it is out of shape and has a poor taste, losing the unique charm of braised beef. Controlling the time is crucial during production.
In terms of texture, insert chopsticks into the thickest part. If it goes in and out easily and is not clamped, similar to inserting into tofu, it indicates that the tenderness is appropriate. You can also gently press it. If the dent recovers slowly rather than bouncing back quickly, it is up to standard.
Taste is the key measurement standard. Taste a small piece. If the saltiness is moderate, the five-spice flavor is strong and the meat freshness is fully shown, which is the manifestation of the marinade being flavorful. When tasting, the meaty aroma and marinating aroma are perfectly blended. The sweetness of cinnamon, the freshness of bay leaves, the richness of star anise and other flavors are intertwined on the tip of the tongue. If one flavor is missing or the taste is weak, it means that it needs to be put back into the pot and continue to stew until the taste is mellow and the texture is tender.
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