Tender Beef and Quail Egg Soy Braised Dish
Easy and Delicious Beef and Quail Egg Soy Braised Dish Recipe
In the past, I hesitated to make soy braised dishes because peeling boiled quail eggs was such a hassle. However, with pre-peeled quail eggs now readily available, making a delicious braised dish is much simpler! My family insists on having meat in their soy braised dishes, so I used a pack of beef from the freezer to create this hearty beef and quail egg soy braised dish. This recipe works with any cut of beef, and I’ll share the secret to achieving tender texture and deep flavor!
Braising Ingredients
- Beef (for braising) 500g
- Peeled Quail Eggs 1kg
- Whole Peppercorns, a pinch
- Onion, 1/2
- Whole Garlic Cloves, 5-6
- Soy Sauce 1 cup (200ml)
- Cheongyang Peppers (Korean chili peppers) 3
- Whole Garlic Cloves, 5 (for broth)
Cooking Instructions
Step 1
First, open the package of peeled quail eggs. They might be submerged in a slightly yellowish liquid. Carefully lift the quail eggs out and rinse them gently under cold water. This helps remove any potential additives or impurities.
Step 2
Thaw the beef from the freezer. If you’re unsure of the cut, soaking it in lightly salted water at around 50°C (122°F) will help tenderize it and remove some of the blood. (My beef turned out to be sirloin!). For braised dishes, the cut of beef isn’t critical. Tougher cuts suitable for broths can be cooked longer in a pressure cooker, while thinner cuts like those for bulgogi can be cooked for a shorter time. Feel free to use any beef you have on hand to make a delicious braised dish.
Step 3
Now it’s time to cook the beef after removing the blood. Place the beef, whole peppercorns, whole garlic cloves (for broth), and half an onion into a pot or pressure cooker. Add enough water to cover the meat. Using a pressure cooker will cook the beef faster and make it more tender.
Step 4
Close the lid of the pressure cooker. Once the whistle goes up, if the beef isn’t too thick, cook for about 1-2 minutes, similar to cooking rice, then turn off the heat. Let the pressure release naturally before opening the lid. The beef should be very tender. Remove the cooked beef. Discard the onion, garlic, and peppercorns used for the broth, and prepare a clean broth.
Step 5
Prepare the Cheongyang peppers by removing the stems and chopping them. The whole garlic cloves can be used as they are or sliced. Prepping the ingredients like this will make the cooking process much smoother.
Step 6
Pour 500ml of the prepared beef broth into a pot. Cut the cooked beef into bite-sized pieces (about 2-3 cm).
Step 7
Add the beef broth and 1 cup (200ml) of soy sauce to the pot and bring to a boil. Once the liquid is simmering, add the rinsed quail eggs, chopped Cheongyang peppers, and whole garlic cloves. Simmer together. This recipe does not use sugar; the natural sweetness from the onion is sufficient for a delicious braised dish.
Step 8
As the braised dish simmers, you’ll notice some fat floating to the center. You can skim this off with a ladle for a cleaner result. This will make the broth clearer and more delicate.
Step 9
Finally, add the cut cooked beef back into the pot and simmer for a little longer. As the ingredients meld their flavors and the sauce reduces to a savory consistency, your delicious beef and quail egg soy braised dish will be complete. It’s surprisingly easy, isn’t it?
Step 10
And there you have it – a delightful and nutritious beef and quail egg soy braised dish, the perfect partner for a hot bowl of rice! It tastes wonderful served warm, or you can let it cool and store it in the refrigerator for a convenient side dish.
