Braised beef with molasses

Beef braised with molasses is famous as a specialty dish of Nghe An people every Tet holiday. What could be more wonderful than enjoying crispy, naturally sweet beef mixed with the passionate spicy taste of chili, cinnamon, pepper, and ginger. Let's show off our talents to entertain the whole family

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Video tutorial

Ingredients for 2-3 people

1kg of beef
Green tea leaf
Ground chili
Crushed chili flakes
Ginger, shallot, garlic, lemongrass, fresh chili
Cinnamon: 1 stick
Star anise: 3
Cardamom: 1 fruit
Cloves: 10 buds
Molasses
Delicious fish sauce

Products included in the recipe

34.900 đ

Ground chilli

80.000 đ

Cardamom Powder

28.900 đ

Star Anise

29.000 đ

Crushed Chilli Flakes

30.000 đ

Cinnamon

Các bước thực hiện:

1	Prepare ingredients Green tea leaves are lightly crushed, boil a pot of thick tea, about 1-1.5l of tea water to cool. Soak beef in tea for 1 hour. Combine fish sauce and molasses in a large bowl. Depending on the saltiness of the fish sauce and the sweetness of the molasses, to add or reduce the mixture so that the mixture has the strongest sweetness and saltiness, the new meat will penetrate deeply and taste better. Crush or puree a mixture of ginger, lemongrass, fresh chili, garlic, and dried onion. Roast star anise, cardamom, cinnamon, cloves until fragrant, cool, then wrap in sealed bags, smash.
2	Marinate the meat Add the mixture of cinnamon, star anise, cardamom, cloves with ginger, lemongrass, chili, garlic, minced dried onions to the fish sauce and molasses mixture. Mix the ingredients well with the mixture. After marinating the beef, take it out and pat dry. Then, marinate the meat with 1 teaspoon of ground chili and 1 teaspoon of crushed chili flakes. Add the meat to the above-mentioned marinade mixture, gently massage to absorb the meat evenly. Use cling film to cover, refrigerate meat for 12 hours or more, if possible, incubate meat for 1 day.
3	Meat stock After the above marinating time, put the meat and broth in a pot, cook on high heat until the water boils, then turn off the heat. When the water cools, turn on the stove, continue to cook with low heat until the molasses thickens and sticks around the meat. Pay attention to turn the meat evenly when storing.
4	Finish the dish After the meat is finished brazing, cut into bite-sized pieces, arrange on a plate and enjoy.