In Traditional Chinese Medicine, there is a saying: “Men nourish essence, women nourish blood“. When women are deficient in blood, they become half incapacitated. This can lead to fatigue, hair loss, and skin blemishes, causing significant harm to the body. Nationally recognized TCM expert Yang Shulian has pointed out that nourishing blood is equivalent to nourishing life!
What foods are known for nourishing blood? Red dates, brown sugar, longan? These are all good, but the best blood-nourishing foods are animal liver and beef, lamb, and pork. These foods are rich in heme iron, which is more easily absorbed by the human body.
The animal liver is the best for nourishing blood, but considering that many people dislike the taste of liver, today I recommend beef!
Beef is a great food! It has an iron content of up to 3.3 mg/100g, rich in hemoglobin iron and various minerals and amino acids essential for blood production, making it more aligned with the body’s needs than other meats. It is the best ingredient for iron and blood nourishment.
When buying fresh beef, look for meat that is shiny, with a uniform dark red color, and fat that is white or light yellow. The surface should be slightly dry or have a dry film, not sticky, and should have good elasticity and a fresh meat smell.
Old beef is dark red and coarse; tender beef is light red, firm, and elastic.
Different Cuts of Beef
How to Cook Them?
There are many cuts of beef, commonly including brisket, tenderloin, chuck, shank, and so on. How to cook these cuts to make them taste the best? Let me share some common cuts with you.
Beef Shank: Braised or Boiled
The beef shank is the meat from the leg of the cow, with very low fat content and more muscle, and a bit of tendon, making it most suitable for braised beef or boiled beef, which is very chewy and flavorful.
Beef Loin: Stir-fried Strips or Slices
The loin is the most tender part of the cow, best for stir-frying strips or making boiled beef slices, tender and slightly chewy.
Beef Brisket: Stew
The brisket is the part of the cow near the abdomen and ribs, containing muscle, fat, and marbling, making it best for stewing. Adding a bit of tea leaves will make the brisket softer and melt in your mouth.
Beef “Eye Meat”: Barbecue or Pan-fried Steak
This cut is from the middle of the cow’s back, with a bit of marbling, tender and cooks quickly, making it best for pan-frying steaks or barbecuing, which brings out the meat’s fat. Just thinking about it makes my mouth water.
Today we will be cooking the brisket, which is best for nourishing during the cold weather. The chef has paired it with healthy ingredients like yam, carrots, and red dates.
Beef is rich in iron, high-quality protein, and amino acids, while carrots have a beneficial effect on the spleen and qi. Yam is excellent for stomach nourishment and can also moisturize and prevent dryness, and red dates are a great ingredient for nourishing blood and calming the mind.This combination is the best for blood nourishment!
All ingredients are simmered slowly over low heat, with the addition of tea leaves to quickly soften the meat, resulting in tender beef that is easy to chew, while the yam, carrots, and red dates absorb the broth. The combination of meat and vegetables is nutritionally balanced, refreshing, and not greasy, making it perfect for eating with rice or on its own~
Quickly serve this steaming blood-nourishing stew on your family table!▼
Red Braised Beef
▲Click me, I am the video
Ingredients
Beef Brisket / Carrots / Yam / Lemon Juice
Black Tea / Red Dates / Hot Pot Base / Various Spices
Method
– 1 –
Prepare the Ingredients: Cut the beef brisket into pieces, and chop the carrots and yam into large chunks.
Chef’s Tip: When mixing, add a little oil to prevent sticking, making the meat more tender and colorful, and it won’t stick to the pot when cooking.
– 2 –
Blanching: In a pot, add hot water, and after boiling, add vinegar and briefly blanch the yam; for the beef, slowly heat it in cold water and blanch for 2-3 minutes before removing.
Chef’s Tip: Adding vinegar can remove the yam’s stickiness, prevent skin allergies, and also prevent yam from oxidizing and turning black.
– 3 –
Sautéing Spices: In a pot, sequentially add star anise, scallions, ginger, cinnamon, fennel, bay leaves, and a little dried chili, and sauté over low heat until fragrant, then add the hot pot base and sauté briefly.
Chef’s Tip: The spices must be sautéed in hot oil to release their aroma.
– 4 –
Sautéing: Add the beef to the pot and sauté over high heat for 2-3 minutes, then add lemon juice, cooking wine, and black tea, and simmer on low heat for 45 minutes.
Chef’s Tip: The beef must be sautéed thoroughly to allow the spice flavors to penetrate the meat; black tea not only enhances the flavor and color of the beef but also infuses it with tea aroma.
– 5 –
Finally: First add the carrots to simmer, then add the red dates and yam to the pot and stew for 15 minutes, and finally add a little salt before serving~
Final Product 😋😋😋
Check out the trending recipes here
(Click the image to see the complete video + recipe)
▲Colorful Yam Dumpling Soup
▲Spicy Twice-Cooked Pork Ribs
▲Peppery Konjac Fish
▲Peeling Garlic, No More Using Your Hands! Teach You 2 Tricks, Garlic Skin Automatically Falls Off in 30 Seconds, Quick and Practical~ Scan the QR code below to follow and reply with the keyword “Garlic” to reveal☟
Warm Flavors
Every dish is the taste of home
Click “Looking” to give me a little yellow flower
