Can beef tendon be roasted?

Hello, steak is a tender and smooth part, usually the tenderloin. Tenderness is too much for steak. Usually used to make braised beef. You can learn how to cook, and you can know how to choose steak.

Raw materials: beef tendon, cinnamon, star anise, Amomum villosum, angelica dahurica, cardamom, pepper, onion, ginger, soy sauce and salt.

Practice steps:

Step 1: rebar washing.

Step 2, put it in a cold water pot, boil the bleeding foam and take it out.

The third step, the seasoning of braised beef is ready, and it can also be adjusted according to the taste, such as adding some dried peppers.

Step four, put the beef tendon in the stew pot, put all the seasonings in the pot, then pour in the right amount of soy sauce and sprinkle with the right amount of salt.

Step 5, select the program of "Braised Beef" in the rice cooker. The time is set to 2.5 hours, which can be shortened or extended according to your own preferences.

The sixth step, the time is up, and the aroma is fragrant. Don't take the beef tendon out and soak it in the soup for the night.

The steak is tender and smooth inside, and the meat is delicious. Many people like it very much. Generally speaking, westerners like to eat raw steak. Because this steak has moderate oil content and gravy, it tastes very delicious. So what kind of meat is better for steak?

1 Beef tenderloin is tender and smooth, suitable for steak. The inner muscle of cattle is tenderloin, which has less exercise and the most tender meat, and can be used to make steak or teppanyaki. Beef loin.

Make steak, the best meat. In terms of taste, I think the meat called snowflake beef near the front leg of beef cattle is the best, fat but not greasy, and it melts in the mouth.

Filet mignon is taken from the inner muscle of cattle, that is, tenderloin, which has less exercise and the most tender meat. The filet mignon is tender and thin with little oil.