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Preparation
10 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Dried Beef For 4 people
Beef 500 gr Garlic 1 bulb Shallots 10 bulbs Ginger 1/4 bulb Lemongrass 8 stalks Five-spice powder 1 teaspoon Turmeric powder 1 teaspoon Annatto powder 1 teaspoon Curry powder 1 teaspoon Chili powder 2 tablespoons Vinegar 2 tablespoons Oyster sauce 2 tablespoons Cooking oil 1 tablespoon Fish sauce 1 tablespoon Common seasoning a little (Salt/sugar/seasoning granules)
Product Information
- You can use the BlueStone EOB-7548 38-liter oven to make dried beef more easily.
- The Bluestone oven has an elegant design, with a luxurious black color that fits any kitchen space.
- With a capacity of 38 liters, it can roast a whole chicken weighing about 2 kg. In addition to roasting food, you can also bake cakes and make them crispy easily.
- The oven features 3 knobs that allow you to adjust 8 roasting modes, roasting temperature, and timer simply and conveniently.
How to Choose Fresh, Delicious Beef
- You should choose pieces of beef that are bright red, with clear marbling and the fat is a bright yellow color.
- When you gently touch the piece of beef with your hand, you should feel a moderate tenderness and good elasticity.
- Avoid buying pieces of meat that have a foul smell, are mushy, have round white spots between the muscle fibers, or have a pale green color, as these indicate the beef has been stored for too long and is no longer usable.
How to prepare Dried Beef
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Preparing the beef
To eliminate the unpleasant smell of beef, when you buy it, use 2 tablespoons of vinegar and a little salt to rub on the piece of beef for 5 – 7 minutes, then rinse it 2 – 3 times with clean water and let it drain.
After the meat has drained, cut the beef into thick slices about 0.5cm thick, and remember to cut along the grain to ensure the chewiness and make the piece of meat more visually appealing. Once cut, you will add the beef to a bowl to marinate with spices.
Wash the lemongrass, remove the ends, and chop it finely. Peel the shallots and garlic, then mince them. Peel the ginger and also mince it.
How to clean beef without unpleasant smell
- Method 1: Soak the beef in white wine for 15 minutes and then rinse it with clean water.
- Method 2: Put the beef in a pot of water, heat it for about 3 – 5 minutes, then take it out and rinse it to reduce the smell. Note that you should only heat it to about 50 degrees Celsius, not boil it.
- Method 3: Use lemon or vinegar to rub on the piece of beef for 5 – 7 minutes and then rinse with clean water.
- Method 4: Roast a piece of ginger, then pound it and rub it on the piece of beef, then rinse it off.
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Marinating beef
Marinate the beef with shallots, garlic, lemongrass, ginger, 2 tablespoons of sugar, 2 tablespoons of seasoning powder, 1 tablespoon of fish sauce, 1 tablespoon of cooking oil.
Add 1 teaspoon of five-spice powder, 1 teaspoon of turmeric powder, 1 teaspoon of annatto powder, 1 teaspoon of curry powder, 2 tablespoons of chili powder, 2 tablespoons of oyster sauce.
Wear plastic gloves to mix well so the beef absorbs the spices, wrap it in cling film, and refrigerate for 8 hours or overnight.
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Dried beef
To maintain a stable temperature in the oven, preheat the oven to 100 degrees Celsius for 10 minutes.
Place the beef on a baking tray and put it in the oven, drying at 100 degrees Celsius for 30 minutes.
After the time is up, take the dried beef out, use a rolling pin to flatten it, then place it back on the tray, put it in the oven, and continue drying at 100 degrees Celsius for 60 minutes.
Tip: Be careful when flattening the dried beef, as it will still be hot!
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Final product
When the beef jerky has completely cooled, place it in a glass jar with a tight lid and store it in a cool place, away from sunlight. Before each use, squeeze a little lime or calamondin onto the plate of beef jerky to enhance its flavor!
The beef jerky pieces are enticing, still maintaining a chewy texture, sweetness from the meat, and rich seasoning, making it perfect for snacking during leisure or as a beer snack!
How to preserve dried beef slices
- You should put it in a plastic bag or a sealed container, close it, and store it in a dry place, avoiding damp areas to prevent the dried beef from becoming soft and moldy.
- If you use dried beef in a short period, it should be stored outside or in the refrigerator’s cool compartment for convenience in preparation. For long-term storage, you should dry the beef thoroughly and store it in the freezer, which can be used for about 3 – 6 months.
- If you do not store dried beef in the refrigerator, after 2 – 3 weeks, you should take it out to dry again to help prevent mold and extend its shelf life.
- If possible, you should place the dried beef in a plastic bag, use a vacuum sealer to remove all the air, and put the bag in the refrigerator, which will help preserve the dried beef longer.
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I hope that with the recipe for making dried beef that is both tender and delicious, yet super simple, shared by TasteVN, will help you make extremely delicious and flavorful dried beef plates for your family! Wishing you success in your preparation and enjoy your meal.
