Tips for stewing beef

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Tips for stewing beef: When stewing beef, hot water should be used instead of cold water, as hot water helps to quickly solidify the proteins on the surface of the beef, preventing the loss of amino acids and thus preserving the meat’s delicious flavor. Once the broth comes to a boil, remove the lid and simmer for 20 minutes to eliminate any unwanted flavors. Then put the lid back on, reduce the heat to low, and maintain a certain temperature of the oil on the surface of the broth so as to allow it to simmer slowly. During the cooking process, salt should be added late, and enough water should be added at once; if there is too little water, boiling water should be added. The day before stewing the meat, apply mustard to its surface first, and then wash it off with cold water before stewing. This not only speeds up the cooking process but also results in tender meat. Wrap a small amount of tea leaves in gauze and put them in the stove to simmer together with the beef; this way, the meat cooks more quickly and gains a pleasant aroma. Adding some wine or vinegar (at a ratio of 2–3 tablespoons of wine or 1–2 tablespoons of vinegar per 1 kilogram of beef) when stewing the beef can make it softer. Putting a few hawthorns or slices of radish in the meat can help the beef cook faster and also eliminate any unpleasant odors.