Got some tough beef cuts on your hand? Use them in chinese beef soup recipes.
Tough beef cuts are ideal for making chinese beef soups which often require long hours of simmering.
A beef cut diagram
Cuts like brisket, plate, skirt, chuck, flank, shank and shin can be simmered until really soft and tender like it is going to melt in your mouth.
Beef is high in protein and low in fat. In 100g of lean meat, you have 17.8g protein, 200g carbohydrates, 2g fat and 122g cholesterol. It consists of many different types of amino acids which is good for building immunity, promoting healthy growth and aiding recuperation.
It is also good for people who are weak and prone to fatigue, especially those who have just recovered from a major illness or are suffering from anaemia. However, for normal healthy people, beef should be consumed in moderation. Once a week should be just right.
It is suitable for consumption all year around particularly good as stews or simmered soups in winters.
Beef is very popular meat in China, second only to pork. Especially in Northern China where the winters tend to be longer and colder.
Storing Beef
Beef can be stored frozen at minus 15 degrees celsius. Pat the beef dry and place inside a ziplock bag. Try to remove as much air as possible before zipping up and place it in the freezer. Do pack and freeze in portions that you normally cook for because beef should not be refrozen after thawing. Add some hawthorn or radish pieces to remove strong beefy smell.
Recipes
Try some of these beef soup recipes.
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