How to make beef soup tender
In the cold season, a bowl of hot beef soup can not only warm the body and mind, but also supplement nutrition. However, many people often encounter a problem when cooking beef soup: beef tends to become woody after being cooked for a long time, and the taste is not good. So, how do you keep beef tender and juicy in beef broth? This article will provide you with detailed solutions based on the hot topics and hot content on the Internet in the past 10 days.
1. Choose the right beef part
The part of the beef directly affects the taste and tenderness of the soup. Here are the cuts of beef suitable for stewing soup and their characteristics:
| parts | Features | Suitable for cooking style |
|---|---|---|
| Beef brisket | Fat and thin, soft and tender after stewing | braised, stewed |
| beef shank | The muscles are intertwined and the taste is elastic. | Braised and made soup |
| beef ribs | The meat is delicate and rich in oil. | Slow cookers, soups |
| Oxtail | Rich in collagen and rich soup base | stewing for a long time |
2. Tips for pre-processing beef
1.Soak in blood-removing water: After cutting the beef into pieces, soak it in water for 1-2 hours, changing the water 2-3 times in the middle, which can effectively remove blood and fishy smell.
2.Blanch water to remove impurities: Put cold water into the pot, add ginger slices and cooking wine, boil and skim off the foam, remove the beef and rinse with warm water.
3.Marinate and tenderize: Marinate the beef with a small amount of baking soda or starch for 15 minutes to soften the fiber and make the beef more tender.
3. Key steps of stewing
1.Fire control: Boil over high heat first, then turn to low heat and simmer to avoid the high temperature causing the beef to become woody.
2.time control: Reference for stewing time of different parts:
| parts | Stew time |
|---|---|
| Beef brisket | 1.5-2 hours |
| beef shank | 2-2.5 hours |
| beef ribs | 1-1.5 hours |
| Oxtail | more than 3 hours |
3.Seasoning timing: Salt should be added in the last 20 minutes of stewing. Adding salt too early will cause the beef to shrink and become tough.
4. Recommended recipes for popular beef soup
According to recent hot topics on the Internet, the following two beef soup recipes have attracted much attention:
1.Tomato Beef Soup: Sweet and sour, appetizing, suitable for winter nourishment. Simmer the blanched beef with tomatoes and onions, and finally add potatoes and carrots.
2.Beef stew soup: Authentic flavor, highlighting the fresh flavor of beef. Just add ginger slices, scallions and a little white pepper and simmer until the beef is tender.
5. Frequently Asked Questions
Q: Why is my beef soup always fishy?
A: It may be that the blood has not been removed or the water has not been blanched. It is recommended to soak and blanch it thoroughly, and add ginger slices and cooking wine to remove the fishy smell.
Q: Can I use a pressure cooker to stew beef soup?
A: Yes, the pressure cooker can shorten the time, but you need to pay attention to the amount of water and heat to avoid overcooking.
Summary
The key to keeping beef tender in beef soup is to choose the right parts, fully pre-process it, and master the heat and seasoning timing. I hope the detailed analysis in this article can help you stew a pot of tender and delicious beef soup easily!
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