How to dry delicious beef with cracked nose for Tet holiday

How to dry delicious beef

During the New Year, you often save delicious snacks for after-tasting tea when the guests come to visit. Among them, perhaps the fragrant and spicy beef jerky is the most popular.

Depending on the preferences and eating habits of each person, beef jerky will be processed in different ways. Usually, beef jerky is processed into shredded or whole pieces. Today, you will have the opportunity to learn both ways to prepare this type of beef jerky to have a delicious treat for guests during the crowded holidays.

I. Shredded beef jerky

Compared with beef jerky, shredded beef is easy to absorb spices and very rich. Therefore, the drinking party can be used to cross the rai. You can make this dish in the following way:

1. Raw materials:

– kg of beef tenderloin

– 4 fresh lemongrass plants

– 1 bulb of garlic

– 1 ounce of dried chili, you can use chili powder instead. Do not choose fresh chili if you want to preserve it for a long time.

– 1 pack of five flavors

– Spices: sugar, salt, oyster sauce.

2. Preliminary processing:

If you want to dry delicious shredded beef, you should choose the loin and when you prepare it, you should cut it along the grain of the meat.

– After washing the beef, you put it in a basket until it drains. When the water has drained, you cut the meat into slightly thin pieces, about 20cm long. Remember, the cuts should be along the grain of the meat to make it easier for you to tear the yarn later.

– The garlic and lemongrass part you should mince. Then mix them together with dried chili and the remaining spices into a mixture.

– The sliced ​​beef, you put it in a large bowl and squeeze it with the previously prepared spice mixture until it is evenly absorbed. After mixing, you bring this marinated meat bowl covered and put in the refrigerator for about 8 hours so that the spices continue to penetrate evenly into the meat.

3. Processing

– When the marinade time is up, put both the meat and the marinade into a pot and cook on low heat for about 20 minutes. While cooking, add seasoning to taste. When the water in the pot is empty, turn off the heat and remove the meat.

– Wait until the meat is cold, use a pestle to break the meat fibers. Then tear it into small pieces.

Dried beef shredded finished yarn.

There are two ways to dry this meat:

One: You spread the meat on a tray and dry it in a sunny place for about a day.

Two: You can slug the meat in a large skillet until the meat is dry.

If possible, you can use a dryer at 110 degrees Celsius to get the beef jerky you want.

II. Beef jerky

1. Ingredients

You need about 1kg of lean, low-vein beef tenderloin.

– 8 fresh lemongrass plants

– 2 small garlic bulbs

– 3-5 ounces of dried chili

– 1-1.5 sachets of five flavors

– Spices: pepper, salt, sugar

2. Preliminary processing

Marinate beef to make beef jerky.

– After you have washed the beef and rubbed the fibers through the ginger to reduce the smell, drain the meat and cut it into large pieces along the grain.

– Similar to the above, you chop lemongrass, garlic and mix it all with dried chili and spices.

– The sliced ​​beef you squeeze in the above spice mixture. Then, put the meat in a clean bowl, cover and refrigerate for about 8 hours.

3. Processing

After 8 hours in the refrigerator, the meat is absorbed enough, put it in the pot and boil. Initially, you put on high heat for the water to boil evenly. When there is a lot of water in the meat, turn down the heat to low, add spices and cook until the water dries up. Cooking time can be from 15-20 minutes.

– When the meat is cooked, take out the meat to drain and use a pestle to beat it thinly. Then, use the condensed water in the pot to water evenly on the surface of the meat and dry it in a sunny place. If you have an oven, you can make the meat dry faster and crisper

Beef jerky finished product.

Hopefully with the above sharing, you will easily succeed with beef jerky to treat the whole family as well as invite precious guests to sip in the first days of the new year.

Abbas Jahangir

I am a researcher and writer with a background in food and nutritional science. I am the founder of, our reputable online platform offering scientifically-backed articles on health, food, nutrition, kitchen tips, recipes, diet, and fitness. With a commitment to providing accurate and reliable information, we strive to empower our readers to make informed decisions about their health and lifestyle choices. Join us on's journey toward a healthier and happier lifestyle.

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