Tender and Chewy Beef and Quail Egg Soy Braise: The Perfect Side Dish for Students!
Ultimate Recipe for Nutritious Beef Round and Quail Egg Soy Braise
Introducing a delectable beef round and quail egg soy braise, boasting a wonderfully tender yet chewy texture! Unlike beef shank, the beef round offers a unique and delightful mouthfeel. It’s rich in protein and iron, making it an excellent side dish for growing children and especially for students needing focus. Beef round is known for its tenderness, making it a favorite for all ages. Here’s a detailed guide to creating this delicious braise step-by-step.
Main Ingredients- 300g beef round
- 300g quail eggs (hard-boiled and peeled)
- 2 Cheongyang chili peppers (optional)
- A pinch of toasted sesame seeds (for garnish)
Removing Gamey Taint (Initial Blanching)- 0.5 Tbsp coarse sea salt
Simmering Beef for Broth and Tenderness- 0.5 large onion, roughly chopped
- 1 large leek, roughly chopped
- 8 cloves garlic, whole
- 4-5 dried bay leaves
- 4 slices dried ginger (or 1 inch fresh ginger)
- 3 pieces dried kelp (konbu, approx. 10x10cm)
- 1.2 liters water
Braising Sauce- 6 Tbsp soy sauce (jin ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp sugar
- 0.5 Tbsp coarse sea salt
Simmering Beef for Broth and Tenderness- 0.5 large onion, roughly chopped
- 1 large leek, roughly chopped
- 8 cloves garlic, whole
- 4-5 dried bay leaves
- 4 slices dried ginger (or 1 inch fresh ginger)
- 3 pieces dried kelp (konbu, approx. 10x10cm)
- 1.2 liters water
Braising Sauce- 6 Tbsp soy sauce (jin ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp sugar
- 6 Tbsp soy sauce (jin ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp sugar
Cooking Instructions
Step 1
Begin by soaking the beef round in cold water for about 1 hour to drain excess blood. Changing the water periodically will help remove blood more effectively.
Step 2
Prepare the hard-boiled and peeled quail eggs. Rinse them gently under running water. Roughly chop the onion and leek. Slice the Cheongyang chili peppers diagonally. (You can omit the chilies if you prefer less spice).
Step 3
In a pot, bring 500ml of water to a rolling boil with 0.5 Tbsp of coarse sea salt. Once boiling, add the drained beef and blanch for 5 minutes. This step helps remove impurities and any gamey odor. Remove the blanched beef and rinse it thoroughly under cold water.
Step 4
Now, let’s simmer the beef for tenderness and flavor. In a clean pot, add 1.2 liters of water. Add the roughly chopped onion, leek, whole garlic cloves, bay leaves, and dried ginger slices. For extra aroma, you can also add a tablespoon or two of black peppercorns or Korean rice wine (soju or mirin). Add the blanched beef round.
Step 5
Heat the pot over high heat with the lid off until the water comes to a boil. Once it starts boiling, add the dried kelp pieces. Be mindful not to over-boil the kelp, as it can release a sticky substance.
Step 6
Once boiling, reduce the heat to medium-low, cover the pot, and simmer the beef for about 20 minutes. Remove the kelp after approximately 10 minutes. After 20 minutes, you’ll have a rich, flavorful broth and tender, chewy beef.
Step 7
Remove the cooked beef from the pot and let it cool slightly. While still warm, shred the beef along the grain into bite-sized pieces. Shredding rather than cutting preserves a better texture.
Step 8
Discard the onion, leek, garlic, and bay leaves from the beef broth. You should have a clear, savory liquid. To this broth, add the braising sauce ingredients: 6 Tbsp soy sauce, 1 Tbsp tuna extract, and 2 Tbsp sugar. Mix well.
Step 9
Return the seasoned broth to the pot and bring it to a boil over high heat. Once the sauce begins to bubble, add the shredded beef and the peeled quail eggs.
Step 10
Cover the pot and simmer over medium heat for about 15 minutes, allowing the flavors to meld. To ensure even coating, gently stir the contents with a spoon or spatula occasionally. Keep an eye on the heat to prevent burning.
Step 11
After 15 minutes, add the sliced Cheongyang chili peppers, cover, and simmer for another 5 minutes. The chili peppers add a touch of heat and enhance the overall umami flavor. (Omit or remove seeds if serving to children). Once done, turn off the heat, plate the braised dish beautifully, and garnish with a sprinkle of toasted sesame seeds. Enjoy your delicious homemade beef and quail egg soy braise!
