How to Boil Beef
Simple instruction on how to boil beef
To boil beef, use 1 kg of beef and place it inside 3 litres of boiled water. Boil and add black peppercorns, bay leaves, carrots, and onions. Boil for an hour. Take the solution off the stove and add salt. Boil for an hour again before taking it out to serve.
Ingredients:
1 kg of beef
3 litres of water
1 piece of carrot
1 onion
1 tablespoon of black peppercorns
3 pieces of bay leaves
1 tablespoon of salt
More details -
Tafelspitz ( Full recipe ) austrian boiled beef
500-700 gr tenderloin
Pinch of:
Pepper corns
Salt
Juniper berries (3-4)
Bay leaf (1-2)
2 ???? carrots
1 large onion ???? Browned in a pan and unpeeled
1 slice cellary root
1 medium sized potatoe
1) blanch the tenderloin
2) start with cold Water and all Ingredients In
3) use digital thermometer for precised results
4 ) after you reach 55internal temperature (C)
5) glaze With Demiglace sauce and further cook to 65(C) .
6) rest the meat for 5min and Serve
serves 3-5 people ( 2 if you are a meat lover like me :))))
use the hot soup with vegetabşes to heat your meat .. best serving temp is 65C ...
so ... feel free to set your tenderloins on a seperate plate or board ... and when its time to eat slice a piece and bring it to temp with how liquid full of goodness ....
please share subscribe ... and feel free to ask questions
by the way austrian people please dont judge me using a french sauce on this classical Austrian recipe ... ı know ıts not in original recipe its just a touch from my kitchen ....
thank you .....
Sichuan Poached Beef Recipe (Shui Zhu Niu Rou 水煮牛肉)
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This includes a very unique method to cook beef which makes the meat extra tender and juicy. It is a classic Sichuan-style food. If you like spicy food as well, give this a try soon.
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Ingredients for the beef marinade [Serves 3-4 people]
- 300 grams of beef slices
- 3/4 tsp of salt
- 1/4 tsp of baking soda [Amazon Link:
- Ginger garlic scallion water (2 cloves of garlic +2 slices of ginger + 3 pieces of the white part of spring onion+ 1/4 cup of water)
- 1 egg white
- Corn starch water (1 tbsp of water +1 tbsp of cornstarch)
Ingredients for the Dao Kou La Jiao [刀口辣椒]
- 2/3 cups of dry hot chilies [Amazon Link:
- 1 tbsp of Sichuan peppercorn [Amazon Link:
- 2 tbsp oil to stir fry
Ingredients for the vegetables to put on the bottom [底菜]
- 2/3 cup of carrot
- 2/3 cup of bean sprout
- 2/3 cup of shredded cabbage
- 2/3 cup of celery
- 1/2 tsp of salt or to taste
Ingredients for the spicy broth
- 3 tbsp of oil
- 4 slices of ginger
- 4 cloves of garlic, roughly minced
- 4 pieces of the white part of spring onion
- 2 tsp of Sichuan peppercorn
- 3 tbsp of Sichuan Dou Ban Jiang [Amazon Link:
- Few pieces of Chinese pickled chili, finely diced (optional)
- 1.5 tsp of chili flake (adjust the heat level to your own preference) [Amazon Link:
- 2.5 cups of water or beef stock
Ingredients to add at the end
- Dao Kou La Jiao [刀口辣椒]
- 2 tsp of toasted sesame seeds [Amazon Link:
- 3 tbsp of minced garlic
- 3 tbsp of hot oil to pour on the top
- Cilantro and scallion for garnish
MARINATING THE BEEF
- Slice 300 grams of beef in 3 mm thick pieces. Sirloin, Fillet or Tenderloin work the best for this recipe. Blade or Topside will also work as well.
- Make aromatic water: blend 2 cloves of garlic, 2 slices of ginger, 3 pieces of the white part of spring onion, and 1/4 cup of water into a puree. Let it go through a sieve to get rid of the solid part. Save the liquid.
- Marinade the beef with 3/4 tsp of salt, 1/4 tsp of baking soda, aromatic water, 1 egg white. Mix the beef within one direction until all the liquid is gone. Pour in some cornstarch water in batches (1 tbsp of water mixed with 1 tbsp of cornstarch). Keep messaging it for another 3 minutes until you can feel that the beef has a velvety texture. Cover it. Let it sit for 20 minutes.
MAKING THE DAO KOU LA JIAO刀口辣椒
- Add 2 tbsp of oil, 1 tbsp of Sichuan peppercorn, and 2/3 cup of dry hot chilies to the wok. Keep the flame on medium-low and stir this for a minute.
- Take the chilies and Sichuan peppercorns out. Leave the oil in the wok.
- Roughly chop the chilies and finely dice the Sichuan peppercorn. Set it aside.
PREPARE THE DI CAI [底菜].
- In the same wok, add in the carrot, the bean sprout, the shredded cabbage and, the celery. Toss them on high heat for a minute. Add some salt to taste. Put the veggies in the bottom of the bowl. Set that aside.
MAKING THE SPICY BROTH TO POACH THE BEEF
- Add more oil to the same wok. Add 4 slices of ginger, 4 pieces of the white part of spring onion, 4 cloves of garlic, roughly minced, 2 tsp of Sichuan peppercorn, 3 tbsp of Sichuan Dou ban Jiang, 1.5 tsp of chili flake, some diced Chinese pickled chilies. Stir everything on low heat for a minute or until everything is fragrant. Pour in 2.5 cups of beef stock or water.
- Bring it to a boil. Taste and adjust the saltiness. Turn the heat to low and let it simmer for another 5 minutes.
- Add in the marinated beef. Stir it gently. Turn the heat to maximum. Bring this to a full boil to make sure all the meat is cooked through. Turn off the heat. Pour this on top of the vegetable Di Cai that we made before.
- Sprinkle the Dao Kou la jiao on the top. Add 2 tsp of sesame seeds, some diced garlic. Heat up 3 tbsp of oil to smoking hot and pour it on the top. Top some cilantro and green onion for garnish. And you are ready to serve.
Sichuan Boiled Beef (Shui Zhu Niu Rou | 水煮牛肉)
Succulent beef and crispy vegetables seasoned with generous amounts of spices, Sichuan boiled beef (Shui Zhu Niu Rou | 水煮牛肉) is super flavoursome and addictive.
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#Sichuanfood #chinesecooking #beef
Beef Tongue Tacos
This beef tongue speaks for itself (sorry I had to).
Something I find interesting about food is that our experiences with it change as we grow. When I was younger my dad often came home with beef tongue. I always thought the texture was weird and even though I ate it, I never truly appreciated it.
It wasn’t until my twenties that I accepted the fact that it was really just another cut of beef, and I’ve since grown to love it. It’s a good reminder to me to stay curious and open minded when it comes to food and cooking.
Like any tough cut, tongue needs to be tenderized (though sliced thin and grilled is great too). It’s often traditional to boil it for this step, but I decided to combine boiling with smoking to achieve the texture I was looking for. Let me know if you’ve tried tongue!
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