Beef sauce is a dish that is very popular with many families because of its delicious and fatty taste. However, housewives often make some mistakes in processing, causing the dish not to achieve smoothness, the meat to become dry and reduce the sweet and buttery flavor.
Choosing the wrong beef ingredients
A common mistake is choosing the wrong beef ingredient when many housewives use beef tenderloin or butt. This piece of meat, when stewed for a long time, will become dry and hardened, making it very difficult to eat.
To make a delicious and authentic beef stew, choose meat with lots of tendons and fat such as ribs, lean beef, or beef shank. When the tendons are soft, they will create crunchy texture and release natural collagen, helping the sauce to be thick without adding too much tapioca starch.
Not marinating the beef thoroughly
To save time, many housewives put beef in the broth immediately after preliminary processing, making the meat bland and the broth less flavorful. Beef needs to be marinated with spices, cinnamon, and braised for at least 30 minutes before cooking.
In particular, stir-frying to firm the meat is an important point to help sweeten the broth. If you skip this step, the meat will become mushy and the wine sauce will not be sweet and fragrant and will have an attractive brown color.
Give wine too early
Wine is the highlight of beef stew, but sometimes it is the wrong way in processing. Some housewives often add wine right from marinating or when starting to stew.
Simmering wine for a long time at high heat reduces the aroma as well as leaves a slightly sour or bitter taste. The standard procedure is to only use a small amount to marinate the meat, the main wine should only be added for about 15 minutes before turning off the heat to maintain beautiful color and characteristic strong aroma.
