Tianjin Style Braised Beef - Fall-Apart Tender but Holds Shape (Authentic Method) #braisedbeef #beef

This Tianjin-style braised beef is rich, aromatic, and perfectly tender without falling apart. The secret lies in the cut selection, spice blend, and slow simmering technique. Using a mix of beef shank and brisket, add both texture and flavor, while traditional spices and fermented sauce create a deep, authentic taste. Perfect for rice bowls and comfort meals.

Ingredients

Main Ingredients
• 700 g beef shank (or similar cut with connective tissue)
• 300 g beef brisket
• 6 cloves garlic (halved)
Spices (tie in a spice bag)
• 2 star anise
• 1 cinnamon stick
• 2 bay leaves
• 1 teaspoon Sichuan peppercorns
• 1 teaspoon fennel seeds
• 2 slices dried galangal (or ginger substitute)
Seasonings
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon fermented soybean paste (or yellow bean paste)
• 1 handful rock sugar
• Salt (to taste, added later)

Making Process

1. Cut beef shank and brisket into large chunks.
2. Place beef in cold water and bring to a boil.
3. Skim off foam and impurities.
4. Remove beef and rinse lightly.
5. Heat oil in a pot over low heat.
6. Add fermented soybean paste and stir-fry until fragrant and oil separates.
7. Add beef to the pot and stir to coat with the sauce.
8. Pour in enough hot water to cover the beef.
9. Add soy sauce and dark soy sauce.
10. Add garlic and the spice bag.
11. Add rock sugar.
12. Cover and simmer on low heat for 2 hours.
13. Remove the spice bag after simmering.
14. Add salt to taste.
15. Continue simmering for another 30 minutes.
16. Serve hot with rice.

#easyrecipes
#beefstew
#braisedbeef
#comfortfood
#homecooking
#easyrecipes

Видео Tianjin Style Braised Beef - Fall-Apart Tender but Holds Shape (Authentic Method) #braisedbeef #beef канала Chef Quick Fix