The practice of braised beef

\”My mother bought a large piece of beef home, which happened to be beef tendon meat, so she wanted to make brine beef. After all, my dad followed us every day. Trouble is that there are too many spices and some time, but the taste is not bad, and the remaining soup can be used as an old soup or the bottom strip. It is quite convenient to use. Haha ( ^ ^) \”

ingredients details


  • 600 grams [ 123] Yellow sauce
  • 100g

  • octagonal
  • 3 grams

  • pepper 2 grams
  • Xiangye 2 grams
  • Guipi 5 grams
  • Lilac 4 grams
  • small Anise 2 grams
  • Chenpi 7 grams
  • Section 1 Ginger
  • 1 Block

  • Auxiliary materials


1 teaspoon

Rock Sugar


  • rice wine 5 tablespoons
  • Soy sauce 5 tablespoons


Salted and fresh flavor

    Boil process

  • A few hours of time

  • Ordinary difficulty
  • Step of practice
  • 1
    A piece ), Clean 卤牛肉的做法步骤:1

  • 2

  • Put the water in the pot, soak the beef for 5 hours, change the water every hour, this is very important. When cooking later, the beef will be very clean


  • Chenpi, pepper, star anise, cumin, cinnamon, clove, clove, clove, clove Fragrant leaves (not too much incense leaves, just about 2 leaves)

  • 卤牛肉的做法步骤:3


    Use withGauze bandag all the spices

  • 卤牛肉的做法步骤:4

    The yellow sauce is hydrated, static for half an hour

  • 卤牛肉的做法步骤:5

    Put the spice and boil on high heat

  • 卤牛肉的做法步骤:6


    123] 7

    yellow sauce filtration pour into the pot

  • 卤牛肉的做法步骤:7 8

    After boiling the beef,

  • 卤牛肉的做法步骤:8 9

    Skin beef foam

  • 卤牛肉的做法步骤:9

  • ]
    10 卤牛肉的做法步骤:10 Add an appropriate amount of rice wine, soy sauce and rock sugar

  • 11

  • Good ginger, boil on high heat, turn over low heat for 2-3 hours (depending on the size of beef), add an appropriate amount of salt


  • After cooking, soak it for one night, soak at least 3 hours to make the beef more flavor

  • 卤牛肉的做法步骤:12


    1. Beef tendon meat comparison Suitable for braised beef, the meat should not be too old, the beef I use here is a bit old, the meat is a bit loose

    2. The old beef is tied with a rope to make the meat firmer, I am lazy here

    3. 3. Don’t pour it out of the soup, keep it with old soup. When you pour in next time you, you will make the braised pork better.

  • 4. The amount of spices and condiments is adjusted according to their own taste. Okay