The meat of the beef neck bone is tender and fat free. It is delicious when braised in red or clear soup, with more soup added. It can also be used to stew vegetables and noodles, making it extremely fragrant.
Stewed Beef Neck Bone in Rice cooker
The meat of the beef neck bone is tender and fat free. It is delicious when braised in red or clear soup, with more soup added. It can also be used to stew vegetables and noodles, making it extremely fragrant.
Equipment
- 1 induction cooker
- 1 saucepan
Instructions
- Preparation: Take out the beef neck bones from the freezer in advance and thaw at room temperature; this step can be saved by using fresh ones
- The seasoning is ready, and the variety and dosage can be adjusted according to preference
- Put the beef neck bone into a pot of cold water, boil it, remove it, and wash off the blood foam with hot water
- Put the neck bone, seasoning, and hot water into the rice cooker
- Use the "soup" program for 2 hours, soak in the soup for 1 hour, more delicious
- Fragrant and tender boneless, delicious
Notes
1. It can be made in ordinary stewing pot, boiling pot and pressure cooker; 2. It can also be used to stew beef and stewed beef tendon.
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