Tender and Delicious Soy-Braised Beef with Quail Eggs
A Taste of Home: The Ultimate Soy-Braised Beef and Quail Egg Recipe for Missing Children
This recipe is made with the heartfelt intention of evoking memories of a mother’s cooking and sharing a comforting homemade meal with children who miss home. The tender beef and plump quail eggs come together to create a dish that will have everyone finishing their rice in no time!
Main Ingredients- Beef (for braising) 1.4kg
- Quail eggs 1kg
Pre-boiling Ingredients (for removing gamey smell)- Chili seeds 1/2 cup
- Onion (with peel) 1/2
- Green onion (with root) 1 stalk
- Whole black peppercorns 1 Tbsp
- Coffee (instant or ground) a pinch
Braising Sauce Ingredients- Soy sauce 2 cups (approx. 400ml)
- Sugar 4 Tbsp
- Oligosaccharide 2 Tbsp
- Cooking wine (Mirin) 4 Tbsp
- Plum extract 2 Tbsp
- Ground black pepper 1/2 Tbsp
- Ginger 3 slices
- Jujubes (Dates) 5-6
- Dried shiitake mushrooms 3
- Cheongyang chili peppers (or Korean green chili peppers) 150g
- Peeled garlic cloves 200g
- Sesame oil 2 Tbsp
- Toasted sesame seeds a pinch
- Chili seeds 1/2 cup
- Onion (with peel) 1/2
- Green onion (with root) 1 stalk
- Whole black peppercorns 1 Tbsp
- Coffee (instant or ground) a pinch
Braising Sauce Ingredients- Soy sauce 2 cups (approx. 400ml)
- Sugar 4 Tbsp
- Oligosaccharide 2 Tbsp
- Cooking wine (Mirin) 4 Tbsp
- Plum extract 2 Tbsp
- Ground black pepper 1/2 Tbsp
- Ginger 3 slices
- Jujubes (Dates) 5-6
- Dried shiitake mushrooms 3
- Cheongyang chili peppers (or Korean green chili peppers) 150g
- Peeled garlic cloves 200g
- Sesame oil 2 Tbsp
- Toasted sesame seeds a pinch
Cooking Instructions
Step 1
@ Removing Blood from Beef and Preparation: First, rinse the beef for braising to remove any blood.
Step 2
Soak the beef in cold water for 1-2 hours to bleed it, changing the water 2-3 times in between. Removing blood is crucial for eliminating any gamey odor, so make sure to do this thoroughly.
Step 3
Once the blood is removed, slice the beef into thick, 4-5cm pieces, following the grain. It’s best to cut them to a consistent size, as this will affect the cooking time for the braising.
Step 4
@ Pre-boiling (for scent removal): Fill a pot with plenty of water and bring it to a boil. Add the pre-boiling ingredients: half an onion (use with peel), chili seeds (half a cup), one green onion (use with root), 1 Tbsp whole black peppercorns, and a pinch of coffee. Chili seeds are a secret ingredient that effectively removes gamey smells and adds a subtle spicy kick.
Step 5
Add the prepared beef to the boiling water and cook for about 10-15 minutes. Skim off any scum or impurities that rise to the surface.
Step 6
Rinse the pre-boiled beef under cold water to thoroughly clean off any remaining impurities. This step ensures a cleaner broth for the braised dish.
Step 7
@ Making the Braising Sauce: Now it’s time to make the braised dish. Place the pre-boiled beef in a pot and add enough water to cover the meat generously.
Step 8
Add 2 cups of soy sauce, 4 Tbsp sugar, 2 Tbsp oligosaccharide, 4 Tbsp cooking wine, 2 Tbsp plum extract, and 1/2 Tbsp ground black pepper. Also, include 3 slices of ginger, 5-6 jujubes, and 3 dried shiitake mushrooms to enhance the flavor.
Step 9
Bring to a boil over high heat with the lid off and simmer for about 20-25 minutes. Skim off any foam that rises to the surface during cooking for a clearer sauce.
Step 10
Add the 200g of peeled garlic cloves and 1kg of quail eggs (usually one pack). Top up with a little more water if needed to ensure the quail eggs are submerged.
Step 11
Finally, add 150g of Cheongyang chili peppers (or Korean green chili peppers) and continue to braise for another 10-15 minutes. Be mindful of the cooking time to prevent the garlic from becoming too mushy. If you prefer a milder flavor or are serving to children, you can substitute Cheongyang chilies with Korean green chili peppers.
Step 12
Just before turning off the heat, drizzle in 2 Tbsp of sesame oil for a nutty aroma.
Step 13
The braised dish is delicious right away, but letting it cool slightly will allow the flavors to deepen further.
Step 14
Serve over warm rice, or shred the beef along the grain or slice against the grain for a delightful side dish. Don’t discard the leftover braising liquid; it’s very versatile!
