Beef stew is a classic dish that tests your cooking skills. Whether it is beef shank, beef brisket or beef tenderloin, in order to make the beef soft and springy, fragrant and not fishy after stewing, in addition to the control of heat and cooking time, the selection and combination of spices are also crucial.
Next, let's share the 4 spices that can be put in the stew beef, the beef is soft and elastic out of the pot, and it is not fishy.
The first one is the grass fruit
Grass fruit, a spice with a rich aroma. When stewing beef, the main role of grass fruit is to remove the fishy smell of beef and give it a unique aroma. The aroma of grass fruit is mellow but not strong, which can penetrate into the beef and neutralize the fishy smell of beef.
The amount of grass fruit should be controlled, and 1 gram of grass fruit can be added per catty of beef. In addition, grass fruits can be soaked in water before use to remove impurities and bitter taste on their surface.
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The second is the white cardamom
In the process of beef stew, white cardamom plays an important role that cannot be ignored, mainly to enhance the freshness and aroma, so that the umami of the beef is more prominent. White kom has a refreshing flavor that blends with the umami of beef and gives off an attractive aroma.
The amount of white cardamom should also be used in moderation, too much white cardamom may make the flavor of the beef too strong, masking the umami of the beef itself. Add 3-4 white cardamom per catty of beef, or soak it in water before putting it in.
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The third is Yamana
Kaempfera, also known as sand ginger, is a spice with a spicy aroma. When it comes to beef stew, the main role of the kaempfer is to add the spicy flavor of the beef and make it more appetizing and tasty. The spicy flavor of the yamanai is moderate without being pungent, it is able to penetrate the beef during the stewing process, and it also has a spicy flavor. The amount of kaempfera used should also be controlled properly, as too much kaempfera may make the beef taste too spicy and affect the overall taste of the beef. Generally speaking, add 1 piece of kaempfera per catty of beef. Kaempfera can also be soaked in water before use in order to remove its flavor and better release its aroma.
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The fourth is cloves
Clove, also known as male clove or male cloves, is a spice with a strong aroma. When stewing beef, the main role of cloves is to increase the aroma and taste level of the beef. The aroma of cloves is rich and long-lasting, and it is able to gradually penetrate into the beef during the stewing process, making every bite of the beef fragrant.
Caution should be exercised with the amount of cloves, as the flavor of cloves is very strong, and too much cloves may make the beef taste too strong and the beef can turn black. Generally speaking, 1 clove per catty of beef is sufficient. Cloves need to be washed and gently tapped before use to better release their aroma.
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When stewing beef, mix grass fruit, white cardamom, kaempfera and cloves in a certain proportion. These four spices will fuse and penetrate each other during the stewing process, forming a unique aroma and taste layer, so that the fishy smell of beef is neutralized, the umami is highlighted, and the taste is more soft and elastic.
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In conclusion, spices are very important when stewing beef, as they not only remove the fishy smell of the beef, but also enhance the texture and taste of the beef. These four spices are indispensable secret weapons when stewing beef, as they can make the beef more soft and springy, fresh and fragrant.