Traditional cooked beef in Papua New Guinea

First, the best time for curing beef is two hours. At this time, the pickled beef is crispy and delicious in the mouth, melts in the mouth and is easy to digest.

Second, the production method of braised beef:

1, beef tendon is washed, cut into pieces and soaked in water for half an hour.

2, cold water pot, the fire to boil, continue to cook for 5 to 10 minutes, fully remove blood foam and odor.

3. Take it out, rinse it with cold water, and soak it in cold water for 10 minute to make the meat firm.

4. Wash all kinds of seasonings, put them into seasoning bags, cut onions into sections, and slice ginger for later use.

5, onion ginger and spices into the pot, boil over high fire, add beef tendon and cooking wine, and boil over high fire.

6. Add soy sauce, soy sauce and soy sauce and simmer for half an hour.

7. Then simmer for 40 minutes, season with salt and sugar, and continue to simmer for 20 minutes.

8. When you can easily insert beef tendon with chopsticks, turn off the fire, take out the beef tendon, let it cool, and air dry naturally for two hours.

9. Boil the gravy again, add the beef and simmer for 20 minutes.

10. Take it out and eat it. You can also soak beef tendon in salt water for several hours, which will taste better. You can also take it out and put it in the refrigerator for better flavor.