[Recipe] 酱牛肉做法 Soy Bean Paste Pickled Beef

酱牛肉 (Jiang Niu Rou) is a very popular chinese cold beef dish and very easy to make. my dad usually makes a lot of it at once and stores it in the fridge. it’s tasty by itself as a cold dish or it goes well with rice, noodles, pancakes, congee, sandwiches, pretty much just about everything.

Ingredients:

4 lbs of beef shank, 1 bag of salted soybean paste, 1 bag of sweet soybean paste, scallions, ginger (10 pieces), cardamom (6 pieces), nutmeg (1 piece), bay leaves (6 pieces), cinnamon sticks (2 pieces), licorice (6 pieces), cloves (10 pieces), dried tangerine peels (2 pieces), cooking wine (1/10 bottles)

salted soybean paste is very salty already, so you won’t need salt or soy sauce. i was able to find most herbs at chinese grocery stores, but i had to buy licorice and cardamon from a herb store. i bought all my herbs from San Gabriel Superstore and licorice and cardamon from US Herb & Ginseng right next to San Gabriel Superstore (addresses please see end of the post)

 

salted soybean paste 干黄酱:

sweet soybean paste 甜面酱:

cooking wine:

Directions:

1. Cut the beef shank into sizes of a fist
2. Clean the beef shank very well. Rinse for 5 mins in cold water then put in a mixing bowl.

3. Mix and massage the beef with all the ingredients

4. Let it marinate in the fridge for 2-3 hours. The longer the better.

5. After the beef is marinated, clean off the excess sauce on the beef (keep all the marinade) then pan sear all sides of each pieces of the beef. This will help the beef hold together better. Too much sauce will burn easily when you pan sear.

6. Add water and all the marinate to the pot and bring to boil.

7. Cook on low heat for 2-3 hours.

8. Leave it in the fridge overnight so the beef firms up.

9. Slice thin and serve cold. It tastes great by itself, but i usually serve it with minced garlic, cilantro black vinegar, spicy oil and on a bed for shredded cucumbers.

牛腱子肉4斤,如果喜欢吃筋多的,可以买小牛腱子, 筋比较多。成人牛腱子的筋没有幼牛的多。

酱牛肉酱牛肉,就是要用酱酱。有好多人用酱油和盐,我就不做出评价了。这可是我爸给我的食谱,我爸当年陶冶情操跟人民大会堂特级厨师学的,不是什么网上搞来的烂七八糟的食谱,现在都没人这么教了。

大部分香料一般超市都可以买到。可以参考我上面的图。 我都是在 San Gabriel Superstore 买的, 他们家香料品种还是比较多的。就是没找到豆蔻和甘草。但是超市外面就有一家草药店,啥都有。叫US Herb & Ginseng。地址都po下面了。

牛腱子洗净切成拳头大小放入盆中,加入黄酱1袋,甜面酱1袋,葱切大段1棵,姜切片10片,豆蔻6粒,肉蔻1粒,丁香10粒(主要),香叶5片,甘草6片,桂皮1大块,橙皮少量或不用,料酒1/10瓶,搅拌后腌制3个小时,时间急1小时也行。

油锅加热煎一下牛肉,牛肉刮去黄酱及其它调料放入油锅中,牛肉几面都要煎到(目的是不让牛肉不散,熟后好切片,专业术语叫搭桥。)所有牛肉都煎完后再把盆中的黄酱及调料放入锅中,加开水至锅满,大火煮开后开始撇沫(血沫),盖锅盖调小火煮2-3小时。

做好后最好不马上食用,先放入冰箱冷藏室放一夜,目的是让牛肉紧紧也好切片。

剩下的卤就是老卤了,可以过滤干净,冷冻起来,下次加入一些新的香料,可以再用,味道更好。或者可以用来当作炒菜的调味汁,比如用在蔬菜上。还可以用来卤别的东西,比如鸡蛋。

吃的时候,切片,加一点蒜,香醋,香醋,喜欢吃辣可以加一点辣油,味道会更好。再配点黄瓜丝会更爽口。

San Gabriel Superstore
1635 S San Gabriel Blvd
San Gabriel, CA 91776

US Herb & Ginseng
1617 S San Gabriel Blvd
San Gabriel, CA 91776

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Bunny

La La: Software Engineer, Freelance Photographer, born in Beijing, raised in Boston, MA and now resides in Los Angeles California.
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