Cách làm khô bò nguyên miếng ăn Tết siêu đơn giản

No need to buy it from the store, you can make whole beef jerky at home to enjoy during Tet (Vietnamese New Year), it's delicious and safe, the recipe is simple and won't take up much of your time.

Beef jerky with its spicy and savory flavor has long been a familiar snack for many Vietnamese families during Tet. Not only is it perfect for snacking while watching movies or chatting with friends, but beef jerky is also a favorite appetizer during New Year's gatherings.

Instead of buying it ready-made from the market or supermarket, you can easily make whole beef jerky at home with a simple method, saving money and ensuring quality and food safety.

Making beef jerky at home doesn't require complicated techniques. The most important thing is choosing the right ingredients and following the steps from preparation and marinating to drying to achieve the right chewy texture, fragrant spices, and an attractive brown color.

Whole beef jerky with a spicy and savory flavor. 

Ingredients for making whole beef jerky:

- 1kg long-grain beef rump

- 1 bottle of ready-made beef jerky marinade for home use

- Chili powder (to taste)

- Chopped lemongrass (optional).

Using ready-made beef jerky marinade significantly saves preparation time and provides a consistent flavor suitable for various tastes.

If you can't buy the marinade, you can try making your own beef jerky using the following ingredients: 1/2 packet of five-spice powder, 4 teaspoons oyster sauce, 1/2 packet beef stew seasoning, 6 teaspoons molasses, 2.5 teaspoons fish sauce, 2 teaspoons Korean chili powder, 2 fresh chilies, 2 teaspoons chili paste, 5 stalks of lemongrass, 1 piece of ginger, 5 cloves of garlic.

How to make whole beef jerky:

The first step is to choose the beef.  To make delicious beef jerky, the meat selection process is crucial. You should buy cuts of beef that are bright red, with clearly defined muscle fibers and light yellow fat. When you gently touch the meat, you should feel a moderate softness and good elasticity. This is a sign of fresh beef.

Conversely, avoid buying meat that smells foul, has a mushy surface, small white spots between the muscle fibers, or is pale green. These characteristics indicate that the meat has been stored for a long time, is no longer fresh, and is unsuitable for processing.

**Choose long-grain beef rump cuts for whole beef jerky.**

The next step is preparing the beef: Wash it thoroughly, drain the water, then use a sharp knife to slice the meat into large, bite-sized pieces along the grain. Slicing along the grain ensures that when you tear the beef jerky, the meat strands are long, beautiful, and not crumbly. This is a small detail, but it significantly affects the appearance of the finished product.  After slicing, you can let the meat rest for a few minutes to drain completely, allowing the seasoning to adhere more evenly during marination.

The next step is marinating. Place all the sliced ​​beef into a large bowl. Pour in the beef jerky marinade sauce and mix well so that each piece of meat is coated with a layer of seasoning. If you like spicy food, you can add chili powder to taste. You can add chopped lemongrass if you want a stronger aroma, but it's not mandatory.

Mixing the sauce to marinate the beef.

After mixing well, cover the bowl of meat and let it marinate for at least 6-8 hours. It's best to marinate overnight in the refrigerator so the meat absorbs the seasoning deeply, resulting in a richer flavor when dried.

The third step is cooking and making beef jerky. Depending on your family's circumstances, you can choose one of the following two methods:

- Stir-frying: Put all the marinated beef into a pan, turn on low heat, and stir constantly. As you stir, the meat will gradually firm up, the sauce will thicken, and it will dry out.  Stir constantly to prevent the meat from burning and to allow the moisture to escape slowly, maintaining its tenderness and chewiness.

After marinating overnight, stir-fry in a pan.

- Using a steamer or air fryer: Arrange the beef slices on a tray, not overlapping, to ensure even drying. Set the temperature to approximately 100–120°C for 2 hours. During the drying process, open and stir every 15 minutes to ensure even drying on all sides, avoiding areas that are too dry while others remain moist.

Arrange the slices on a tray and place in the air fryer.

Regardless of the method, be patient and use low heat or low temperature to allow the beef to dry slowly, retaining its aroma and preventing it from becoming tough.

When the beef is dry, turns a beautiful brown color, and is tender, fragrant, and flavorful, it's ready. Remove the beef, let it cool completely, then store it in an airtight container in the refrigerator for later use.  Homemade beef jerky doesn't use preservatives, so it needs to be sealed tightly and consumed within a reasonable time.

The finished beef jerky is super delicious.

Tips for making even tastier whole beef jerky:

Using pre-made marinade saves time and gives a perfect flavor, making it easy to succeed on your first try. Making it at home gives you more peace of mind about quality, without worrying about additives or preservatives. You can also use the same marinade to make pork jerky, which is very convenient for those who want to prepare many jerky dishes to treat guests during Tet (Vietnamese New Year).

With just a few simple steps, you can make a batch of delicious, flavorful whole beef jerky to treat your family and friends. This is not only an attractive snack but also a meaningful choice for your Tet jerky platter, both delicious and showing the host's care.