I have been working in the F&B industry in Guangdong since 2013 and have had a long eight years of culinary experience in this busy field, during which time I have had the privilege of working in many different restaurants as a chef. In the process, I deeply understood the love of the people of Guangdong for the ingredient of beef brisket. Not only did I witness this feast of gastronomic culture, but I also gained a wealth of culinary experience and was able to master a variety of different types of dishes.
Whether it's a high-end restaurant or a small street stall, Cantonese beef dishes are loved by people. Whether it's brisket, offal, or beef fondue, almost every chef is able to cook something delicious. However, I noticed the difference in texture and taste that comes with different cooking methods. It's also one of my favorite aspects to explore in my research and practice. The core factors that determine the quality of these foods mainly include the positioning of the restaurant and the selling price. The ingredients and cooking methods are different at different restaurants and price ranges, and as a result, the texture and taste of the food can vary greatly. I believe that in my work, I am fortunate to be able to provide people with delicious beef dishes and also to have an in-depth understanding of the food culture of Guangdong, which is very meaningful.
First, let's look at how high-end restaurants handle brisket. Slow-cooked beef brisket is often used in these establishments, and the focus is on maintaining its best taste and flavor during the preparation process, such as using beef bone broth for stewing, which is more expensive but provides a quality product. In the grocery market or snack bar such a low-end occasion will not be so meticulous, the use of water to stew the materials, the ingredients are also relatively simple, so as to control the cost, to achieve the effect of small profits but quick turnover, after all, many office workers generally have little time to make their own brisket at home, the market to buy cooked food is convenient and simple.
When making beef brisket offal, in addition to knowing the basic steps, there are a few things to keep in mind:
1. Choose high-quality beef brisket and offal to ensure their taste and quality.
2. Remove excess fat and fascia to make the meat more tender and tasty.
3. During the stewing process, it is necessary to control the heat, not too early or too late, to ensure that the brisket and offal are cooked thoroughly.
4. Add seasonings in moderation and don't let the condiments mask the flavor of the ingredients.
5. Make sure the juice is sufficient before removing from the pan to avoid drying out.
Beef brisket and beef offal is a traditional Cantonese dish, and high-end restaurant stalls are generally priced by the portion, with beef brisket and beef offal as the main ingredients, and various seasonings are also required. First of all, it is necessary to choose high-quality beef brisket and beef offal, these parts have a delicate taste and are suitable for stewing, but the vegetable market belongs to the low-end mass consumer group, and others do not buy you if they are too expensive, so the vegetable market is generally low-end and affordable volume-based, most of them are weighed pounds, and the amount will not be too detailed, and it is unlikely to use what beef bone soup, although these beef bones are not expensive, but the soup itself requires firepower, and energy increases the production cost, after all, the selling price is here.
Secondly, the seasonings needed are onions, ginger, garlic, Sichuan pepper, star anise, bay leaves, cinnamon, etc., which can remove the fishy smell of the meat and add aroma. Finally, add some claypot sauce, light soy sauce, dark soy sauce, cooking wine, rock sugar, etc., which can add flavor and color to the dish. All of these ingredients and seasonings are indispensable to make a delicious beef brisket offal.
In fact, the claypot sauce of braised beef brisket in Guangdong is not a secret, most of them are mixed with Zhuhou sauce, hoisin sauce and so on, but the practice of each stall in each store is different, the method of collocation is different, some are sweet, some are fragrant, some of the sauce is fragrant, some of the sauce is fragrant, some of the light taste highlights the original taste of the brisket, and the practice of the restaurant stall is slightly more advanced, most of them use the seasoning of the big brand, and the beef brisket and beef offal at the vegetable market stall are made simple with the seasoning of the small brand.
It is worth mentioning that spices are not the core ingredient in the preparation of beef brisket and offal. The real key is to get the process right and get the heat right. For example, when I was working in a fine dining restaurant, I was responsible for cooking ingredients such as beef brisket, and I already saw this job as an artistic pleasure. From my personal experience, a perfect brisket mystery sauce recipe is a shared resource in the industry, and if you are interested, I am more than happy to share it with you, hoping to help you achieve greater improvement in your work.
All in all, whether it's a high-end or low-end restaurant, cooking brisket and offal requires a rigorous process and attention to detail. Although the cooking methods vary from place to place, as long as we follow scientific methods and pay attention to safety and hygiene, we will be able to provide delicious food to our customers. I hope the above sharing can inspire and help all colleagues!
I used to cook beef brisket and beef offal in the hotel, and this is the process, the spice is just a recipe, I have a professional beef brisket secret sauce, the claypot sauce recipe is accurate to the gram, no reservations, if you want to learn, you can click the link below to take a course.
Brisket commercial video technology tutorial ¥399 purchase