How do you cook raw beef so it is quick and tender, and how long does it take to cook through?

Beef can be cooked and eaten, and then with some seasoning added, the taste is really great. But whether cooked beef tastes good also depends on personal cooking skills, so how do you cook raw beef so it tastes good? How do you cook raw beef so it becomes tender easily? How long does beef need to be cooked to be done?

How to cook raw beef

1. First, choosing the beef is very important. It is best to choose shank meat, that is, the meat from the leg.

2. Next comes soaking. After washing the meat clean, soak it in cold water, changing the water every half an hour, and soak it for a morning or an afternoon. This can fully draw out the blood.

3. Add water to the pot along with spices for cooking the meat, soy sauce, cooking wine, and two hawthorn fruits (hawthorn can make the meat stew more tender), and bring this pot of seasoning water to a boil.

4. Then slowly put the beef into the pot. There must be enough water, and it must fully cover the beef.

5. When it comes to a boil again, turn to low heat and simmer slowly, for about 1 hour.

6. After one hour, add a little salt and chicken essence. Personally, I think using oyster sauce instead of chicken essence tastes better. Then cook over high heat for 10 minutes to let the meat absorb the flavor.

7. All right, but as the old saying goes, beef is three parts cutting and seven parts flavor, so the cutting method is also very important. After the meat cools, be sure to cut across the grain.

8. The meat broth can be frozen in the refrigerator and used as master stock the next time you stew.

How to cook raw beef so it becomes tender easily

Method 1: Marinate the meat with starch and cooking wine for 1 hour, and the beef will become tender more easily.

Method 2: Add a few slices of hawthorn or a few drops of vinegar and stew them with the beef, and the beef will become tender more easily.

Method 3: Stewed beef with added dried tangerine peel and smoked plum also becomes tender more easily.

Method 4: Beef is tough and generally not easy to soften, especially when stewing or braising large pieces of beef, which wastes both time and

fuel, and it is not tender when eaten either. But when stewing beef, add tea leaves wrapped in gauze (pinch a small handful,

first steep them in hot water, and remove the tea leaves from the tea water) and cook them together. In not much time, the beef can be stewed done and

tender, and its mellow aroma does not change at all.

How to choose raw beef

When choosing meat, most people always like to buy cuts with bright red muscle fibers to make stewed beef. In fact, this type is more suitable for stir-frying. If used for stewing, its meat becomes tight and dry. There are many beef cuts suitable for stewing, such as shank, flank, shin, brisket, and sirloin, accounting for about 70% of the whole beef carcass. These cuts have sinew and skin, with a mix of fat and lean. They may look somewhat unattractive on the surface and are not popular with customers, but as long as they are prepared properly, once cooked the meat is puffed up, both fluffy and tender, fresh, fragrant, and pleasant to the taste.