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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Easy
Dried beef rim is a famous dish in Central Vietnam during Tet, with a flavor similar to dried beef but with tender, fragrant meat, perfectly paired with hot rice. Let’s cook with TasteVN to make authentic Nghe An-style dried beef rim for the upcoming Tet holiday!
Ingredients for Dried Beef Rim Serves 5
Beef shank 1 kg Garlic 1 bulb Ginger 2 bulbs (30gr) Fish sauce 8 tablespoons Garlic leaves 50 gr Sugar/ pepper a little
How to choose fresh and delicious beef shank
- You should choose beef shank with a lot of lean meat and little fat, avoiding shank with a lot of marbling for rim because the fat fibers can easily break, causing the meat to separate into pieces when cooked for a long time, not remaining intact.
- Choose beef shank with many veins, bright red color, fat with a yellow tint and white veins, when pressed feels firm, and has a characteristic smell of beef.
- Choose meat with small, fine fibers; when pressed, the meat should be elastic. Do not choose meat with large fibers, dark red color, and dark yellow fat.
- Absolutely do not choose meat that is pale green, with white round spots, strange smell, slimy, and when pressed, it sinks and feels soft.
How to Prepare Braised Beef
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Prepare the Ingredients
Wash the beef shank with clean water to remove dirt and then let it drain. After that, cut the shank into 6 pieces.
Peel the garlic, crush it, and chop it finely.
Wash the ginger, slice it, and chop it finely.
Tip for Cutting Beef Properly, So It Doesn’t Become Tough:You should cut the meat across the grain, not with the grain. When sliced across the grain, the cut will show layers of meat stacked closely together. Cutting the meat this way will make it softer, easier to eat when cooked, and the spices will penetrate deeply and quickly during marination.
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Marinate the Beef
Put the beef into a pot and marinate with minced garlic, minced ginger, 8 tablespoons of fish sauce, 4 tablespoons of sugar, and 1 tablespoon of ground pepper.
Mix well so the meat absorbs the spices and let it marinate for about 3 hours.
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Braise the beef
Place the beef pot on the stove and braise on low heat. Continuously braise the beef on low heat for about 1 hour. When the beef has reduced its liquid to about 1/4 of the original amount, turn off the heat.
Tip: Make sure to always cover the pot while braising the beef, occasionally open the lid to check and turn the meat to avoid burning the pot.
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Completion
Let the beef cool down and then slice it thinly to your liking; the thinner the beef, the tastier it is. The remaining sauce in the pot can be used to pour over rice or for dipping the meat, both are delicious.
Tip: You should slice just enough for one meal, and store the remaining meat in a sealed container in the refrigerator for later use.
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Final product
The braised beef has a rich sweet and salty flavor, with a strong aroma of ginger and garlic. This dish is often served with garlic leaves. You can also enjoy the braised beef with hot rice, which is very delicious and appealing.
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Above is how to make dry braised beef in the traditional style of Nghe An, often prepared and enjoyed during the Tet holidays. Wishing you success with the recipe shared by TasteVN!
*Refer to images and recipes from the YouTube channel: Món Việt Channel
