What is marinade beef?
Marinated beef refers to beef that has been soaked in a combination of seasonings, acids, and oils to enhance its flavor, tenderness, and juiciness. The marinade typically contains ingredients like soy sauce, Worcestershire sauce, vinegar, citrus juice, garlic, ginger, herbs, and spices. The beef is left to marinate for a period of time, usually for a few hours or overnight, before it is cooked by grilling, baking, broiling, or sautéing. The marinade not only adds flavor to the beef but also helps to tenderize it by breaking down its connective tissues. Marinated beef can be used for a variety of dishes such as stir-fries, tacos, salads, sandwiches, and more.
Why eat marinade beef?
Marinated beef is flavorful and juicy because it is soaked in a mixture of ingredients such as vinegar, oil, herbs, and spices that help to tenderize and add flavor to the meat. Marinating beef for a few hours or overnight can help to break down the tough muscle fibers and make the meat more tender and easier to chew. In addition, marinating beef can also help to reduce the levels of potentially harmful compounds that can form when meat is cooked at high temperatures, thus making it a healthier option. Overall, marinated beef is a delicious and nutritious option for meat lovers.
How to DIY the most authentic recipe for marinade beef?
Ingredients: 1 beef chuck, 1 Fructus Amomi, 2 star anise, 3 cinnamon sticks, 4 fragrant leaves, 1 small handful of cumin, 1 small handful of Sichuan peppercorns, 1 dried chili, 4 slices of old ginger, a few sections of scallion, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, an appropriate amount of rock sugar, 1 tablespoon of cooking wine, 1 tablespoon of yellow bean paste, an appropriate amount of salt, 1 can of beer.
Method: 1. Prepare the ingredients. The beef chuck I have here is about 2 pounds.
It is best to use beef chuck for braised beef, which is the muscle in the thigh of the cow and has a chewy texture without being tough. The braised beef made this way has a good taste.
2. Clean the beef chuck and cut it into small pieces. Soak the beef in water for 2 hours, changing the water 3 times in the process. The meat will turn slightly white and this helps to remove blood and impurities from the beef, achieving an effect of removing any off flavor. The resulting beef will have a richer and more authentic flavor and won't shrink too much during the braising process.
This is the first point in making good braised beef.
3. Pour an appropriate amount of cold water into a pot. Add cooking wine, scallion, and old ginger. Put the soaked beef in the pot, blanch it, and skim off the foam.
4. Add enough water to the rice cooker, put in the spices, and keep them immersed. It's not necessary to add too many spices. One or two pieces of Fructus Amomi or star anise are enough.
5. After boiling the water over high heat, add the beef to the pot, then add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of yellow bean paste, an appropriate amount of rock sugar, and 1 can of beer. Boil again over high heat and then reduce to a low simmer for 1 and a half hours.
In the process of braising, the heat must be controlled well. Boil it over high heat first, then reduce to low heat for simmering for 1 and a half hours.
This is the second point in making good braised beef.
6. Cook until the beef can be easily penetrated with chopsticks, then season with an appropriate amount of salt, put it into a pot and soak it overnight.
Don't add salt first. Add it at the end.
Do not remove the braised beef immediately. It is best to soak it in the braising liquid overnight, letting the beef soak up the flavoring ingredients. This is the third point of making delicious braised beef.
7. The next day, take out the beef, slice it, and serve.
If it's hot outside, remember to store it in the refrigerator.
8. The braised beef made this way is fragrant, tender, and delicious. It is not tough at all.
Notes:
After purchasing beef, soak it in clean water for 2 hours. This can remove blood and impurities from the beef, as well as some off-putting odor. Doing so will result in tastier cooked beef.
When braising beef, it is important to control the heat. It is recommended to bring the braising liquid to a boil over high heat, then lower the heat to a simmer after adding the beef. After turning off the heat, do not immediately remove the beef. It is best to soak it in the liquid for another 1-2 hours. This will help the beef absorb more flavor.
When slicing the braised beef, it is best to cut against the grain and not too thick. This will result in a better texture for the braised beef.
Friendly reminder:
This beef is handmade from fresh yellow cattle meat and does not contain any preservatives. To avoid the risk of deterioration during long-distance transportation, the manufacturer adds an extra layer of vacuum plastic bag packaging at no cost. Each bottle now contains about 7 small bags and can be opened and eaten, making it more convenient and easy to store. (Because the vacuum bag removes the air inside and has a compressed effect, the beef may look like there's less of it, but it is actually the correct weight and amount. The net weight of each bottle is 140g.)
Specifications:
Production license number: SC10443070305756
Factory Name: Hunan Shengduo Food Co., Ltd.
Factory address: Group 3, Lianhuayan Neighborhood Committee, Shibantan Town, Dingcheng District, Changde City, Hunan Province (in the courtyard of Changde Xinfurong Environmental Protection Co., Ltd.)
Manufacturer contact information: 07362689113
Ingredients: beef, edible vegetable oil, edible salt, chili powder, cumin powder, pepper, sesame, spices, etc.
Storage method: cool and dry or refrigerated at low temperature
Shelf life: 270 days
Food Additive: Sodium Glutamate
Series: Spicy Beef
Food Technology: Pickling
Origin: Mainland China
Province: Hunan Province
City: Changde City
Whether it is organic food: No
Packing method: Packed meat
Product category: beef slices
Net content: 420g
Storage conditions: room temperature
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