Steal the hotel chef's braised beef brisket, and sure enough! I did it twice in 3 days, and the child was not enough!
In fact, since the cooling down, I have thought of writing a recipe for roast beef, and the cold winter is to eat more red meat to keep warm. My son does not eat pork, especially like to eat beef and chicken, so this beef, I basically have to make 1 time every few days, every time I make a big pot, I can eat a fine light, really too fresh!
I've eaten a lot of braised beef outside, but it's not as fragrant, soft, rotten, and flavorful as my own stew. Let's not say whether this practice is authentic. Cook at home, no matter what the dish is, the first consideration is to let the whole family eat it regardless of age and age, will not chew and will not be particularly spicy or numb, and it is particularly enjoyable to eat in a big mouthful. So that my son has been raised by me very picky, basically eating out will not be very satisfied, this braised beef can be made more at a time, even the soup with juice to make braised beef noodles or ants on the tree are super delicious. However, I make more than two pounds each time, and as a result, I can eat it one day, and the next day I can only use the remaining soup to make noodles, but don't give up, it is this soup, and the noodles made are also full of aroma!
This braised beef brisket dish is not complicated, but it really brings the rich and soft glutinous beef of beef to the extreme, so it has become the ultimate recipe for my braised beef. Whenever you miss meat, it is always the most correct choice, and it is the taste that can be eaten for a lifetime.
Cooking is like being a person, with the increase of age, rich experience, more and more peaceful, now no longer pursue the authentic word, especially home cooking, originally is a hundred flavors, like is the best. The key method is to grasp well, the material can be adjusted according to the situation, such as the watercress sauce used inside, can eat spicy can be Pixian bean paste, can not eat spicy can also be soybean sauce, miso sauce, etc., or what is on hand to use what, vaguely have the taste of sauce on the line.
【Potato roast beef brisket】
Ingredients Beef brisket 2000 g potatoes two
Accessories Onion ginger garlic appropriate amount Rock sugar 20 grams Star anise cinnamon leaves appropriate amount Of pepper a few soy sauce two spoons of old soy sauce a spoonful of cooking wine small half bowl two green onions
method:
The ingredients are prepared and the brisket is thawed and set aside.
Soak the brisket in cold water for 30 minutes. Change the water three or four times in the middle until the blood is blistered clean, this step is to remove the fishy gas and blood water.
Drain the blood and rinse twice, drain and set aside.
Take advantage of the time to rinse the beef and wash and cut the green onion and ginger garlic.
Take a large casserole pot and put half a pot of cold water, add half the cooking wine and half the ginger slices used in the recipe, put the beef in, and cook on high heat.
As the water slowly gets hotter, the blood foam floats up and is skimmed off with a spoon.
Fish out the beef and leave the water to cook the beef for later.
In another frying pan, turn on low heat and sauté in rock sugar until melted.
Sauté to caramel color.
Pour the beef into the sugar color that has just been fried, pour it all in, turn the heat and stir-fry until it is evenly colored.
Add the green onion, ginger and minced garlic and stir-fry well.
Then pour in the soy sauce and stir-fry until it is colored.
Pour the sautéed beef brisket into an electric pressure cooker.
Pour the water from the blanched brisket in, cover and cook in an electric pressure cooker for 30 minutes.
When stewing beef brisket, we sauté the potato cubes slightly until the edges are slightly browned.
Drain the electric pressure cooker and pour the ribs into the pan.
Cover the lid, simmer for another 10 minutes, eat it hot, soft and fragrant, it's delicious.
Tips:
Beef brisket must be blanched in cold water, because with hot water, the brisket will be tightened in an instant, and the blood foam will not be forced out, affecting the taste.
When frying sugar color, pay attention to the fact that after pouring oil in the pot, do not heat the rock sugar directly into it, take a spoon or spatula and knock it into small pieces after turning on the low heat and slowly frying. Don't open the fire, otherwise it is easy to burn, and wait for the rock sugar to become liquid. If you are not very skilled, melt the rock sugar on the line, the first time you do not have to pursue the caramel color in the picture, it is easy to burn, so that the finished product will have a bitter taste. This color in my picture must be familiar with before I can grasp it, because this color has been scorched in an instant.
Do not pour out the water to boil the beef, skim until it boils without any blood foam, the water that blanched the beef will not be fishy, you can rest assured that you will continue to stew. Because we have been fully soaked and cleaned before blanching, the blood and water have basically drifted away. It's a pity to pour the water out, and the beef stew directly with it is very fragrant.