Jinling Braised Beef

Jinling Braised Beef

　　Jinling Braised Beef

　　Jinling Halal Braised Beef is made by refining a traditional recipe and represents the fruits of labor from the long-standing practices of the Jinling Muslim community.

　　Since the late Yuan and early Ming dynasties, Muslims who moved to Jinling Town in Linzi District have been involved in beef processing. They not only dealt in fresh meat but also cooked “hot pot” beef, that is, cooked beef.

　　Making braised beef involves four main steps: selecting ingredients, soaking, simmering, and flavoring. Originally, local central Shandong yellow beef was used, but now premium beef shank or a small amount of rib meat is primarily chosen. The meat is soaked in clean water for over two hours to remove blood and impurities, then washed and placed in a pot with seasonings such as soy sauce, Sichuan peppercorn, star anise, tangerine peel, and cardamom to simmer. First, the mixture is brought to a boil over high heat, then simmered over low heat for half an hour. Next, it’s brought to a boil again over high heat, followed by another half-hour simmer over low heat. This process of three boils and three simmers is repeated, and during simmering, the pot remains uncovered, allowing the fat rendered from the beef itself to float to the top and keep it warm. After cooking, the beef is removed and placed in an old broth to simmer for at least another two hours, ensuring the meat absorbs the full flavor. Only then is it ready to be sold. The key to making it lies in the control of heat during simmering — too much heat will make the beef crumbly and fall apart, while too little will result in tough, chewy meat.