The most authentic way to make beef in sauce How to make the most delicious beef in sauce

Beef Tendon 1kg

Bean Sauce 2 tablespoons about 60g

Beer Sauce 5g

Soy Sauce 150ml

Lao Soy Sauce 60ml

Ginger 1 piece

Scallion 1/2 piece

3 star anise

2 small pieces of cinnamon

30 peppercorns

2 slices of coriander

6 cloves

- Steps -

1. Cut the beef tendon into 2 pieces (one of my 1kg tendon is whole, the other is half, so the picture shows 3 pieces). Soak in cold water for 30 minutes to remove the blood from the tendon.

2. Cut the scallions into pieces, slice the sauce, and wrap the star anise, cinnamon, peppercorns3, allspice, and cloves in Saran Wrap.

3. Soak the beef tendon in cold water in a pot, add ginger, cooking wine and boil over high heat and turn to low heat to cook for 10 minutes, then pull out and rinse off the foam with warm water, and soak in cold water for 10 minutes to make the beef tendon meat firmer.

4. In a separate saucepan, add the cooled beef tendons to the pot of cold water and bring to a boil, then skim off the foam.

5. Season with sliced green onion, ginger, seasoning packet, soy sauce, dark soy sauce and bean paste, and bring to a boil over high heat.

6. After the soup boils, cover the pot and turn the heat down to low and cook for 90 minutes.

7. 90 minutes after the sauce good beef out of room temperature air-drying 2 hours, so that the taste of beef sauce will be more firm (like to eat the texture of more soft class omit this step).

8. The air-dried beef tendon again into the sauce to cook for 15 minutes to taste, and then fish out completely cooled into the plastic box refrigerated, eat now cut.

9. I like to use garlic, vinegar, soy sauce and sugar to make the sauce, with less soy sauce and a ratio of 3:1 between vinegar and sugar.

10. When the beef is completely cooled down, slice it and serve it with the seasonings.