Beef brisket stew is a dish I liked to eat since I was a child, but it is always unsatisfactory.
Later, I took up the position of chef and had the privilege of being exposed to the stewed beef brisket of major cuisines, and there must be differences in the practices between different cuisines.
But all changes are inseparable from its origins, all are the pursuit of the best "color and fragrance", delicious is the king!
Over the years, I have also accumulated some experience, and now my stewed beef brisket is recognized by many people. My wife finished eating and shouted: this is the most delicious beef brisket she has ever eaten in her life, and the children in the family are clamoring to eat it every week, and they can't get tired of eating it!
You can think that this is bragging, but I believe that after reading it, you will gain something.
Because this article will share the hard core rules of stewed beef brisket in all aspects, from how to select and process beef brisket? How to stew beef brisket delicious and save time? And different stewing methods can not put any ingredients, etc.
<h1 class="pgc-h-arrow-right">牛腩的抉择</h1>
The ancient gourmand Yuan Ming mentioned in the book "Suiyuan Food List": "The merit of the chef is the sixth, and the merit of the comprador is the fourth.".
I deeply feel the same way about this, and I think it is very reasonable. A convincing dish is inseparable from the quality of the ingredients, and good ingredients are already more effective with half the effort.
And the inferior quality ingredients (not fresh, not seasonal, and so on), even if you are a master of cooking, it is difficult to make delicious.
Therefore, the quality of the ingredients determines the upper limit of the finished product, which must be said at the beginning.
1, first of all fresh beef brisket, secondly, the brisket of the yellow cow and the buffalo is not the same, the yellow brisket taste is more fragrant, the meat is relatively tender.
So how to discern?
It's not difficult, the most direct way is to look at the color, the fat of the yellow brisket is yellow, and the buffalo is white.
2, the part of the brisket, can be divided into several kinds, expanded to say that it is very complicated, will not be listed.
If you stew, braised or stewed, you can choose the pit belly, which is the most common part of the market. Pits are meat close to the ribs, so named because pits appear after the ribs are removed. This part is characterized by: fat and lean, good meat toughness, similar to the beef tendons.
Both types of meat are more ribbed, with significant intermuscular fat, and tough connective tissue, which are converted into gelatin and continuously released when stewed, improving the taste of dehydrated meat. This is also the reason why stewed meat will not be too dry wood in the case of water loss, on the contrary, if it is an ordinary beef brisket that is mainly lean, it will become firewood for a long time.
There is also this beef with fat, stewed to the end of the butter fusion soup, especially fragrant!
And the buns are characterized by being smooth and suitable for stewing! The bun is the diaphragm of a cow, and the fascia is attached to the meat.
<h1 class="pgc-h-arrow-right">牛腩忌放什么</h1>
Different practices, put the excipients and seasonings are not the same, to be said separately.
The first: stew.
1, first of all, the controversy is relatively large ~ beef brisket stew soup or not to blanch water?
I think there is no need to blanch fresh beef, because as long as it is fresh enough, it is not smelly, and if it is still blanched, it will lose a lot of umami and sweetness. I see that the beef on the herdsman's side is of good quality, they are all directly stewed in clear water, which is called a "fresh"! "Sweet"! "Beautiful", but also retained the full aroma of beef.
Some people may want to say: beef brisket is not blanched in water, stewed out of the soup turbid. In fact, it is very easy to solve, after the soup boils, it can be salvaged a few times to discard the foam.
If it is fresh or frozen beef brisket, it is recommended to blanch it first.
2, I saw a food blogger some people said beef brisket stew soup, can not put ginger, otherwise the beef taste is nothing?
That article actually had more than 4,000 likes! It made me feel incredible, how much ginger he put! Putting aside the dosage talk is all hooliganism, goulash soup with the right amount of ginger, no problem.
3. Some people say that you can't add cold water to stew beef brisket in the middle of talking?
It was also from the blogger who explained that it would dilute the nutrition and aroma of beef brisket, and it would have to be heated with water.
This does not stand up to scrutiny at all, one is the addition of cold water, how to reduce the nutrition of beef brisket out of thin air;
Second, unless cold water is added to the pot, it will become lighter, if it continues to stew, as the soup decreases, the taste will only become more and more intense;
Third, adding cold water will not make the beef harden, unless a large amount of ice water is added to shrink back to tighten.
The second type: braised and braised beef brisket
The three most common theories are that you can't put star anise, cinnamon, and peppercorns.
Stew soup pays attention to the soup is clear and delicious, it is true that the above can not be put, pepper spicy, cinnamon flavor is strong, star anise flavor is heavy, put will affect the taste and texture.
If it is braised, stewed, stewed, and marinated, paying attention to the thick aftertaste of the soup, the sauce is fragrant, then it can be these 3 ingredients, such as Sichuan cuisine, Hunan cuisine to make braised beef brisket, not only the peppercorn cinnamon, but also nutmeg, grass fruit, galangal, etc., but can not let the taste of the spices overshadow the aroma of beef brisket.
A delicious beef brisket should only have the aroma of beef, just bring a little spice flavor.
The third type: beef brisket in clear soup
Note that the clear soup brisket is different from the stewed beef brisket soup, and the clear soup brisket is exquisite in the original taste of the soup, and the fragrance is sweet! There is no fishy smell, and you can't lose the fragrance of the brisket itself. Therefore, the excipients can not be used spicy type, flavor type.
Instead, use the fragrance type:
Licorice has a peaceful smell and a sweet inlet, which has the effect of "fixing incense and returning to sweetness".
Angelica can remove the smell, as well as has the characteristics of returning to the mouth, because, angelica smell overbearing, you have to pay attention to the dosage.
Ingredients such as tangerine peel, astragalus, and dried Huaishan have played a complementary effect.
<h1 class="pgc-h-arrow-right" > beef brisket stew</h1>
一、炖牛腩汤
Beef nuggets (meat are the same) under the pan in cold water, if you boil the underwater pot, the blood water of the meat, fishy substances are sealed inside, there is no way to release it.
Put the ginger slices, boil the water to skim off the foam, and simmer until the follow-up before adding the accessories, white radish and the like. Note that the white radish cannot be put in advance, after all, it will have a bitter taste after a long time.
Season with salt and sprinkle with green onions or chopped coriander.
2. Braised beef brisket
Cut the brisket into two pounds, soak it in cold water for an hour, change the water once during the period, and remove the blood in the brisket.
Beef brisket must be cut into large pieces, preferably the size of mahjong, to reduce the loss of gravy when stewed.
If you are not in a hurry, you can also blanch the water directly without soaking, boil the water into the brisket, and pour in the appropriate amount of cooking wine to remove the fish. Note that it is the water that boils before cooking wine, instantly let the taste of the wine be stimulated, if it is cold water to put cooking wine, and put more, will lead to a smell of wine hidden in the brisket.
Blanch the brisket and set aside.
Heat a pan with a little oil, sauté the onion cubes to the softest, then add the peeled and cut small pieces of diced tomatoes and sauté the juice, pour in the brisket and stir-fry for a while.
Points: Put onions to freshen, put tomatoes because it and pineapple, hawthorn flakes contain proteases, fruit acid, can make beef brisket stew faster. In addition, the combination of onions and tomatoes, the soup that is stewed to the end is very delicious, and the soup is used for bibimbap, which is particularly fragrant!
Stir-fried beef brisket transfer stew pot or casserole, ceramic pot, put in 2 star anise, 3 pieces of fragrant leaves, cinnamon appropriate amount, dark soy sauce appropriate amount, dried pepper to see personal taste put, Xiaoice sugar more than a dozen grains (do not use white sugar instead, because white sugar is not resistant to cooking will become bitter, if you want to put it, you have to wait for a quick stew), add hot water without going through the ingredients.
After an hour and a half, add your favorite side dishes, such as potatoes, radishes, bamboo shoots, etc., add salt to taste, and simmer for another 30 minutes.
Try the taste before coming out of the pot to see if you need to add salt to taste, whether the brisket is soft and delicious, if you want to eat it in the mouth, you can cook it for half an hour.
Private School Brother (End)