⚬ May Day small holiday, by the part-time work to suppress a quarter of leisure, at this time must be returned to life. Happiness is always based on food and cooking, just arrange hardcore dishes that take time, especially the kind that deserves to be added to the "specialty menu".
⚬ Fragrant, soft, rotten, flavorful goulash, I want to flip the brand every once in a while. As the author says, "This dish will be enjoyed by the whole family, it will not be chewed, it will not be particularly spicy or numb, and it will be particularly enjoyable to eat in large bites." Today is the tomato potato version, with a bright sour aroma to mobilize mellow, all year round people are heartbroken.
⚬ Author "My brain is the most handsome in the world" With this goulash, "raising my husband is very picky, basically eating out will not be very satisfied, haha." ”
Tomato potato stewed beef brisket
Time consuming: 3 hours (of which more than 2 hours just need to wait)
Difficulty level: ★★★★
Pots and pans required: Wok
My husband is a meatless person, his favorite is beef, and when I can't make this dish, he often orders curry potato beef when he goes out to eat, and I try to make it myself. Unexpectedly, the first time it was served on the table, my husband couldn't stand up...
Probably the longest and most detailed tutorial on beef brisket preparation in the entire Lower Kitchen App (God knows I started N times in order to pass on this dish...). In the process, my husband unfortunately lay the gun and I used it as a punching bag)
Royalties
Beef brisket 750 g
2 tomatoes
1 potato
1 carrot
Ginger a piece
Half an onion
1 green onion
Garlic head half a piece
Cinnamon, star anise, incense leaves 1 piece, 2 pieces, 3 pieces
Salt 5 g
10 rock sugars
Light soy sauce 80 ml
Cooking wine 200 ml
Braised soy sauce 15 ml
method
1. All materials are fully prepared.
Beef brisket to buy that kind of fat and thin, don't just buy thin, that kind of boiled taste more chai. Just like you make braised pork, pork belly is the best to eat, right? The same goes for beef brisket.
2. Cut the beef into 3×4 cm chunks, it doesn't matter if it's bigger, the beef will have to be eaten in large bites.
After cutting, soak in cold water for half an hour, and change the water once, this step is to remove the blood from the beef.
3. [Blanching water] Take a large casserole pot and put half a pot of cold water, pour half of the cooking wine and half of the ginger in the recipe, then add the brisket, turn on the heat and boil the blood foam.
Take a spoon to skim off the blood foam a little bit, almost skim it clean, use a colander to fish out the brisket, and after about two minutes of boiling, you can turn off the heat.
Do not pour out the blanched water, leave it :) The smell is not heavy but it is very fragrant, and it is a pity to pour it out.
4. Other condiments can be washed and cut while waiting for blanching.
5. [Sauté sugar color] Pour oil in a cold pan and put rock sugar, simmer slowly over medium-low heat to make such caramel color.
6. [Stir-fry the aroma] blanch the beef brisket into the pot, stir-fry until all become this color and the surface is slightly charred, throw the onion, ginger, garlic, star anise cinnamon leaves into it.
7. Stir-fry for a minute or so, pour in the remaining half of the cooking wine and sauté until the water dries (at this time it begins to emit an intoxicating aroma).
8. [Beef stew] Pour into the casserole pot that was blanched just now and bring to a boil over high heat.
9. Pour braised soy sauce, then pour raw soy sauce, simmer over low heat for 40 minutes. At this time, the house should be full of aromas, yes, you smelled correctly, it is the spicy total taste of Master Kong's braised beef noodles! Isn't it encouraging!!
This is followed by other ingredients
1. Tomatoes do not need to peel directly cut, the skin inside that is all lycopene ah, when eating pick off the good ~ onion how can everything be, carrots and potatoes hob cut, do not know what is the hob knife? Will you cut the pencil, just cut the potatoes like that, cut them into large pieces, too small pieces to cook for a while, they will all melt in the soup and can't find it ~ (potatoes can also be peeled before the pot to prevent oxidation from turning black).
2. Put the oil in the pan, first throw the carrots down and fry them for a while, the carotene in the carrots is fat-soluble, and the taste will be even better when fried. Then put the onion and tomato in turn.
3. Add salt, sauté until the tomatoes are a little mushy, scoop some soup out of the casserole dish where the brisket is cooked, pour in and cook together for 2 minutes.
4. [Stew side dish] Scoop out the soup with a spoon and leave only a little bit. Pour the sautéed tomatoes and onions and carrots in and stew them together (if you don't scoop out a little soup beforehand, you may not be able to hold it.) The step of the pot being big enough can be ignored).
5. After simmering for 1 hour, pour the potatoes in.
After boiling the potatoes on high heat, turn the heat down and simmer for about 20 minutes, during which do not forget to add the soup that comes out, pay attention not to stick to the pan, and try not to turn the pot, because the potatoes will often become mushy when they are cooked.
6. When stewing, you can first taste whether the meat is enough to taste, it is not good to taste when cooked, if it is not enough, you can add salt or soy sauce, if it is too salty, you can put potatoes to absorb the taste)
Bells and bells ~ out of the pot! Isn't it tempting to die ~ go to the rice and eat two bowls of it :) This soup is not exchanged for bibimbap gold!
Tips
Follow the tutorial If you don't stew it, it must be a meat problem! I once bought beef brisket, casserole stew for 5 hours without rotten, pressure cooker pressed for 3 hours, still not rotten, and finally had to chop up to make ants on the tree (ᄑ_ᄑ) Don't forget to hand in your homework.
Important: Be sure to lock the doors and windows before doing it! The aroma that emanates from the simmering process can make people lose their minds! I'm not responsible if my neighbors rob me:)
I'm the most handsome man in the world
Cook's homework
Le Da Yu:
It can be said that it is very very very tasty! I've tried other tomato brisket recipes, and this one is awesome! Huge delicious!
Residual Tofu:
I'm going to add this dish to my specialty menu! It will definitely become my baby's favorite in the future ⁽⁽٩( ͈́ ᗨ '͈ )۶⁾⁾⁾
But Egg Mommy:
Every once in a while, you have to stew ð
Xujia vinegar:
It really has the taste of Master Kong's instant noodles!
Do not eat sesame sauce and coriander:
The first time I made tomato brisket, no filter, it was also too good-looking, as long as the kung fu was deep, the dream of hand-wrecked hands could come true.
miuraneinei：
_XJ:
There are no potatoes, shiitake mushrooms and round mushrooms are put in, and they are delicious until they explode d¥
Good things take time to brew
South Wind Transit _kyum:
Feel this grunt in the original picture!
Jelly Bean-33:
The tomatoes are all stewed, but the flavor is in the soup, and sure enough, the effort has not failed you.