面酱或豆酱1/4杯（1/4 cup bean paste）
糖1/4杯（1/4 cup sugar）
酱油3/4杯（3/4 cup soy sauce）
料酒1/4杯（1/4 cup cooking wine）
拍破生姜40克（Crushed ginger 40 g）
葱15克（Green onions 15 g）
八角5克（Star anise 5 g）
丁香1茶匙（1 tsp cloves）
桂皮5克（ Cinnamon sticks 5 g）
花椒1汤匙（Chinese prickly ash 1 tbsp）
陈皮5克（Dried tangerine peel 5g）
桂叶5片（5 Bay Leaves）
干辣椒3个（3 dried peppers）

糖1/4杯（1/4 cup sugar）

 

 

 

 

 

酱牛肉是中国北方的家常菜。今天给大家展示如何做出好吃的酱牛肉。
1、首先把牛腱肉1200g，用叉子，在肉上戳一些小洞 （为了腌制的时候入味）。
2、把屏幕显示的材料--面酱或豆酱1/4杯（1/4 cup bean paste）糖1/4杯（1/4 cup sugar）酱油3/4杯（3/4 cup soy sauce）料酒1/4杯（1/4 cup cooking wine）拍破生姜40克（Crushed ginger 40 g）葱15克（Green onions 15 g），混合成腌料汁。倒入一个大的塑料袋里，装入牛腱，密封好腌制3-4个小时.
3、另外准备屏幕显示的所有香料--八角5克（Star anise 5 g）丁香1茶匙（1 tsp cloves）桂皮5克（ Cinnamon sticks 5 g）花椒1汤匙（Chinese prickly ash 1 tbsp）陈皮5克（Dried tangerine peel 5g）桂叶5片（5 Bay Leaves），最好用茶袋装上，备用。
4、把腌好的牛肉连同腌料汁一起放到铸铁锅里，加入1000毫升水，放入香料包，喜欢辣的可以放些干辣椒。烧开后转中火煮1个小时以上。中间要把牛肉翻面。牛肉用筷子很轻松可以插入，没有血水 渗出，说明熟透了。
5、在一个炒锅里 倒入1/4杯白糖，中火让它溶化，然后用勺子划炒，直到糖色变深。再倒入煮牛肉的汤汁1.5杯。放入煮熟的牛腱，开大火，边煮边把锅底的汤汁浇在牛肉上，直至大部分汤汁收干。这样煮出来的牛肉色泽清亮，口味醇香。
牛肉放冷后再切片，冷吃味道更好。

Spiced beef is a classic dish commonly found in the homes of northern china. and today I will show you guys how to replicate this delicious dish

 

Prepare 1200grams of beef shank by porting holes in the meat with a fork, this will allow the meat to fully marinate

 

Mix together the seasonings shown on the screen --面酱或豆酱1/4杯（1/4 cup bean paste）糖1/4杯（1/4 cup sugar）酱油3/4杯（3/4 cup soy sauce）料酒1/4杯（1/4 cup cooking wine）拍破生姜40克（Crushed ginger 40 g）葱15克（Green onions 15 g）and make the marinating sauce. pour into a big bag and seal the beef shank in for 3-4 hours

 

While that is happening, prepare the spices shown on the screen八角5克（Star anise 5 g）丁香1茶匙（1 tsp cloves）桂皮5克（ Cinnamon sticks 5 g）花椒1汤匙（Chinese prickly ash 1 tbsp）陈皮5克（Dried tangerine peel 5g）桂叶5片（5 Bay Leaves）, I personally prefer placing them in teabags, set them aside for later use

place the marinated beef shank into a cast iron pot along with the marinating sauce, add in 1000ml of water. add in the spice tea bag and let it come to a boil and turn it down to medium heat and let it cook for 1 hour. if you like spicy food, feel free to add in some dry chilli peppers. midway through cooking flip the beef shank over. to test if the beef is done stick a chopstick through and if there's no blood seeping out it's ready. 

 

Add 1/4 cups of sugar into a wok and let it melt on medium heat, gently stir with a spoon until the sugar turns brown, add in 1.5 cups of beef soup and place in the cooked beef shank. turn on high heat and continuously pour the beef sauce over the beef until all the sauce is absorbed. this step will ensure the best colouring and flavour of the beef. 

 

Let the beef chill then slice, and enjoy! this dish test best when it's cold!