Beef is one of the most familiar meat products to us. Do you know which parts of beef are suitable for common cooking methods? Let's take a look at the recipe for beef and radish soup!
【Name】
Beef and Radish Soup
【Ingredients】
1 white radish, beef (I used half beef tenderloin and half beef brisket), a little cilantro
【Seasoning】
Several pieces of green onion, a few slices of ginger, 3 pieces of star anise, 1 tablespoon of light soy sauce, salt to taste.
【Instructions】
1. Cut the beef into chunks and peel and cut the radish into chunks.
2. Put the beef, green onion, ginger, and star anise into a pot and add cold water. The cold water should cover the beef by 1 inch. Bring to a boil over high heat, skim off the blood foam, and simmer over low heat for 40-60 minutes.
3. Season the beef with salt over medium heat and add the radish.
4. When the radish is cooked, garnish with cilantro and it's ready to serve. It's delicious even without adding MSG.
【Which parts of beef are suitable for common cooking methods?】
1. Which parts are suitable for stuffing?
Choose parts like short rib, neck, and beef knee bone to make stuffing. They have a good balance of lean and fat, firm texture, and are easy to mix with soy sauce. The stuffing yield is 15% higher than that of tender meat parts.
2. Which parts are suitable for stewing?
After being cooked, the chest meat is crispy and tender, fatty but not greasy; the tendons in the brisket are more than the meat, and after being cooked, the color is transparent and beautiful; the rib meat is tender and juicy after being cooked; the beef tendon is dark in color, and after being cooked, it is fresh, tender, and soft. These parts are more suitable for stewing, boiling, braising, and simmering.
3. Which parts are suitable for stir-frying?
For stir-frying, choose lean and tender meat, such as tenderloin, sirloin, top round, tri-tip, flap meat, and eye of round.
