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Braised Beef
Braised Beef (again)
I've been making braised beef often lately because it's easy to prepare, and I need to clear out some old meat from the fridge after not cooking for a while. I prepare it at night before bed, toss it into the slow cooker, and by morning it's tender. I separate the spices, continue to braise until it's perfectly tender, and it's ready to eat.
This time, I'm using scraps of Thai Wagyu beef, some with fat and some without, with a bit of shank. It's deliciously tender and melts in your mouth. I enjoy it with a spicy dipping sauce (the meatballs are pork meatballs I had in the fridge).
The quality of the beef makes a big difference. Market-grade beef can't compare to the tenderness of better quality beef like Thai Wagyu.
Braised Beef
Braised Beef (again)
I've been making braised beef often lately because it's easy to prepare, and I need to clear out some old meat from the fridge after not cooking for a while. I prepare it at night before bed, toss it into the slow cooker, and by morning it's tender. I separate the spices, continue to braise until it's perfectly tender, and it's ready to eat.
This time, I'm using scraps of Thai Wagyu beef, some with fat and some without, with a bit of shank. It's deliciously tender and melts in your mouth. I enjoy it with a spicy dipping sauce (the meatballs are pork meatballs I had in the fridge).
The quality of the beef makes a big difference. Market-grade beef can't compare to the tenderness of better quality beef like Thai Wagyu.
Cooking Instructions
- 1
Clean the beef thoroughly.
- 2
Boil water and add cilantro roots, galangal, garlic, black peppercorns, and salt.
- 3
When the water boils, add the beef. Skim off any foam. Once the foam reduces, lower the heat.
- 4
Place the beef braising spices in a bowl. Ladle some hot broth from the pot over the spices to soak them. This step helps reduce foam when adding dry spices to the pot.
- 5
Pour the spices and broth back into the pot. Turn the heat to medium-high and bring to a boil again. Skim off any foam. Boil for about 3-4 minutes.
- 6
Transfer the contents to a slow cooker. Use low heat and braise for 8-10 hours.
- 7
Once done, it's ready to eat. I like to remove the spices, leaving just the beef and broth, as I make a large batch to eat over several meals. Separate the portion to be stored, let it cool, and refrigerate. For the portion to be eaten, adjust the seasoning to taste.
- 8
The beef is incredibly tender and fragrant with spices. Enjoy it with chili vinegar sauce, add it to instant noodles, or serve with boiled noodles for a beef noodle soup.
- 9
Another option is to add meatballs and make a spicy dipping sauce.
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