The whole thing takes about 4-5 hours and is suitable for a weekend at home. It can be done in between doing other things, as there’s still not a lot of time to do it yourself.
1. Bone broth (optional)
2. blanch the beef to remove the smell and fry the sugar color
3. Beef stew
Shallots, ginger, garlic
Anise, cinnamon, strawberry, pepper, etc.
|A little (no available sugar)|
light soy sauce
How to Make Marinated Beef in Bone Broth
Bring beef bones to a boil in cold water, remove from heat and replace water. Bring to a boil and simmer slowly for 2 hours (time is tight, not 3-4 hours as generally recommended).
Bring beef to a boil in cold water, remove foam and drain.
Stir in the sugar color. Turn on the heat, add a little oil (water) and sugar (icing sugar) when the pan is hot. When the sugar starts to melt, stir it around with a spatula until the bubbles turn from large to small (I usually don’t observe the size of the bubbles, they are almost melted). (It’ll caramelize for a while).
Add the blanched beef you just blanched and stir-fry a few times, and the meat will stick to a lot of bright caramel color. (This step was not photographed)
Pour in the bone stock that you just simmered. Add the wine and soy sauce. Put the self-portioned marinade packet (star anise, peppercorns, cinnamon, grass fruit, cloves, incense leaves, Chen Pi. We have them at home and put them all in … …) wrapped in a saran wrap and add them to the soup. Wrap the onion, ginger and garlic in the gauze as well. Cook over medium heat for 1 hour, then reduce heat to low for 40 minutes (originally planned to use mostly low heat, but it’s almost dinner time and I’m afraid it’s not urgent, so I’ll use medium). (The fire simmers a little longer). You can add some salt when it is almost done. (This step was not photographed)
With the marinated soup and beef, with baby mushrooms, carrots and vegetables, we had beef noodles down for the evening. My husband was so satisfied that he drank all the soup.
The rest of the beef continued to soak in the soup overnight (you may put a few hard-boiled eggs in it, and the next day you will have marinated eggs to eat! .
The next morning, put the marinated meat into a ziplock bag and refrigerate. Strain the marinade and refrigerate it for the next time you marinate meat. It is said that it can be used all the time, and the more it is marinated, the better it will smell.
The picture shows the meat sliced the next night.
The main thing to pay attention to in this recipe is the fire and time, don’t keep high heat will make the meat too rotten, other than that, feel can be according to your own! Adjust the meat in a way that is considered reasonable. To judge whether the meat is good or not, you can use chopsticks into the meat ball to feel the changes, can not bother to insert it.