Tender Beef and Quail Egg Soy Braise: A Heartwarming Recipe
Heartwarming Beef and Quail Egg Soy Braise for Expectant Mothers
I made this beef and quail egg soy braise for my wife, who is in her final trimester. The tender beef, chewy quail eggs, and crisp snap peas create a dish that’s irresistibly delicious with rice. Made with fresh ingredients and a clean cooking method, it’s a comforting and safe meal for expectant mothers.
Main Ingredients
- Beef for braising (e.g., eye of round) 400g
- Boiled quail eggs 1 tray (approx. 20 eggs)
- Japanese chili peppers (kwari gochu) 15 pcs
Broth and Seasoning
- Green onion 1 stalk
- Garlic cloves 5-6
- Whole peppercorns a pinch
- Korean soup soy sauce 3 Tbsp
- Regular soy sauce 4 Tbsp
- Sugar 2 Tbsp (adjust to taste)
- Water 5 cups (for broth) + a little (for braising)
- Green onion 1 stalk
- Garlic cloves 5-6
- Whole peppercorns a pinch
- Korean soup soy sauce 3 Tbsp
- Regular soy sauce 4 Tbsp
- Sugar 2 Tbsp (adjust to taste)
- Water 5 cups (for broth) + a little (for braising)
Cooking Instructions
Step 1
Removing the blood from the beef is crucial for a good braise. Use paper towels to thoroughly drain the blood from the beef for about 30 minutes. Properly draining the blood ensures a clean taste without any gamey odor.
Step 2
In a pot, combine the drained beef with 5 cups of water, 1 whole green onion (roughly chopped), 5-6 cloves of garlic, and a pinch of whole peppercorns. Bring to a boil over high heat, then reduce to medium-low and simmer for 40 minutes to 1 hour until the beef is tender. The broth created during this step will be used for the braising sauce, so don’t discard it!
Step 3
While the beef is simmering, skim off any foam that rises to the surface. This step helps to keep the broth clear and clean.
Step 4
Once the beef is cooked, turn off the heat. Remove the cooked green onion and garlic and discard them using a sieve. Carefully pour the clear broth into another pot, ready for the next step.
Step 5
Let the cooked beef cool slightly, then shred it by hand along the grain into bite-sized pieces (about 2-3 cm). Shredding it this way allows the sauce to penetrate better, making it more flavorful.
Step 6
In the prepared clear broth, add 3 Tbsp Korean soup soy sauce, 4 Tbsp regular soy sauce, and 2 Tbsp sugar. Mix well to create the braising sauce. (Adjust sweetness to your preference.) Add the quail eggs and bring to a simmer over medium heat. Once the quail eggs start to change color evenly, add the shredded beef and the Japanese chili peppers (halved after removing stems). Continue to braise over medium-low heat, allowing the ingredients to absorb the flavors of the sauce. Cook until the sauce has thickened slightly and the ingredients are glossy. Your delicious braised dish is ready!
Step 7
Serve this flavorful beef and quail egg soy braise over warm rice. It’s delicious served hot, but it’s also a delightful dish when cooled and refrigerated for later!
