Unique and Delicious Simple Recipe for Beef Stew with Pickled Plums for the Family

How to prepare Beef Stew with Pickled Plums

• 1

  Prepare the ingredients

  Wash the beef briefly, then rub a little salt and 2 tablespoons of ginger wine evenly over the surface of the meat for 5 minutes to remove the unpleasant smell. Rinse the meat thoroughly with cold water, then place it in a colander to drain. Cut the meat into bite-sized pieces.

  Peel the outer layer of dry leaves from the lemongrass, wash it clean, and cut it into pieces about 2 finger joints long. Peel the ginger, wash it clean, and slice it thinly. Wash the chili, then chop it finely.

  For the carrot, remove the stem, peel it, cut it into flower shapes, and slice it into thick rounds for easy eating.

  Ways to remove the smell of beef

  • Method 1: Soak the beef in white wine for 15 minutes, then rinse it with clean water.
  • Method 2: Place the beef in a pot of water, heat it for about 3 – 5 minutes, then take it out and rinse it again 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, then rinse it with clean water.
  • Method 4: Roast a piece of ginger, then crush it and rub it on the beef, then rinse it clean.

  See details: Effective and easy methods to prepare and remove the smell from beef

  

  

  

  
• 2

  Marinate the beef

  After cleaning and cutting the beef into small pieces, put the meat into a large bowl, marinate the beef with 50g of oyster sauce, 100g of plum sauce, 2 teaspoons of sugar, 1 teaspoon of monosodium glutamate, 1 teaspoon of chicken seasoning powder, and 1/2 teaspoon of pepper.

  Add 25g of minced shallots and 25g of minced garlic, 1 stalk of lemongrass cut into pieces, and 20g of sliced ginger, along with 2 tablespoons of annatto oil to the beef. Mix thoroughly to combine the ingredients.

  Cover the bowl of meat tightly with plastic wrap and refrigerate the beef for at least 30 minutes to allow the meat to absorb the spices.

  

  

  

  
• 3

  Sauté the beef

  Heat 4 tablespoons of cooking oil in a pan on the stove. When the oil is hot, add the remaining minced shallots and garlic and sauté until the shallots and garlic turn golden and fragrant, then add 2 star anise and 1 minced chili pepper, and stir evenly.

  Remove half of the sautéed shallots, garlic, and chili from the pan to a bowl, then add the marinated beef and quickly stir-fry over high heat until the meat is just cooked.

  Tip: To help the meat be more succulent, firm, and absorb the spices better, you should sauté the meat briefly before braising it.

  

  

  

  
• 4

  Cooking beef

  After stir-frying the beef until it’s browned, place it in a bowl and marinate with 500ml of coconut water to wash away the seasoning, then pour it into the beef pan, add 500ml of cold water, and gently stir to dissolve the seasoning evenly in the water.

  Cook the beef over high heat until the water boils and foam rises, then use a ladle to skim off the foam. Lower the heat to medium and simmer the beef for 40 minutes.

  After 40 minutes of simmering the beef, use the tip of a chopstick to pierce a piece of beef; if it is tender, add the carrots, pressing them down lightly to submerge in the water. Continue cooking until it boils again, then simmer for an additional 5 minutes until the carrots are tender, cover the pot, reduce to low heat, and simmer for another 30 minutes.

  Finally, add 1 tablespoon of fish sauce, the remaining annatto oil, stir well, taste and adjust the seasoning, add 50g of pickled plums and 5g of cornstarch dissolved in cold water, stir well, and add the fried garlic, onion, and chili before turning off the heat.

  

  

  

  
• 5

  Final product

  The beef is marinated with spices evenly, stewed to a tender and extremely appealing consistency. The meat is cut thick, bites into it are full of flavor, with a naturally sweet and chewy taste.

  The carrots are cooked until soft and juicy, making them a perfect accompaniment to the beef. The reddish color gives the dish a beautiful orange hue, appealing along with the fragrant aroma of onion, garlic, and lemongrass spreading throughout the kitchen.

  Beef stew is delicious when served hot with white rice or bread, dipped in a bowl of plum sauce or rich fish sauce that enhances the flavor!