Stewed beef brisket is delicious, but it's not that easy to cook. When cooking braised beef brisket at home, the common problem is that the taste of beef brisket is not soft or rotten, and the smell is not fishy. The reasons for these problems are generally improper use of seasonings and some small details are not noticed. Because beef is thicker than pork and mutton, it is particularly easy to send firewood, so pay more attention to methods and skills when cooking.
Let me share with you the specific method of beef stew. Remember "2 tips", the stewed brisket is soft and rotten, delicious and tasteless.
Stewed beef brisket
Ingredients: sirloin 1000g, one onion, one ginger, three star anise, 2g pepper, one cinnamon, two fragrant leaves, a little dried pepper, 30g salt, soy sauce, 10g and a little white pepper.
Practice steps:
1. Cut the fresh brisket into small pieces about 2cm square, put it into a basin, add fresh water to soak it for about 2hr, and soak the remaining blood in the brisket. This step can effectively remove the fishy smell of beef brisket. When we buy beef brisket, we try to choose fat and thin beef brisket. This kind of brisket tastes better and is not easy to burn.
2. Cut the green onion into onion segments, cut the ginger into ginger slices, soak other seasonings in clear water, and control the moisture for later use.
3. Add a proper amount of water to the pot, put the brisket soaked in blood water into the pot and blanch it with cold water. After the fire boils, add a little cooking wine to remove the fishy smell, and continue to cook for about 2-3 minutes.
4. Take out the brisket after blanching, rinse off the residual floating foam on the surface with warm water, and then control the water to dry for later use.
5. Add cooking oil to the wok. After the oil is hot, add spices such as onion and ginger slices and stir fry to get the fragrance of spices.
6. Then stir-fry the simmered beef brisket for about 2 minutes, and stir-fry the surface of the beef brisket until it is slightly yellow.
7. Add boiled water without burdock. After the fire boils, turn to low heat, cover the pot and stew for about 40 minutes.
After 8.40 minutes, add appropriate amount of salt, 30g light soy sauce, 10g light soy sauce and a little white pepper to taste, continue stewing for 20 minutes, then turn off the heat and take out the pot.
This stewed beef brisket can be kept in the refrigerator if it can't be eaten all at once. Beef brisket, which can usually be used to cook potatoes or tomatoes, is particularly convenient.
Tips for stewed beef brisket:
Don't let go.
First, don't put cooking wine.
You can add some cooking wine to remove the fishy smell when you cook the brisket, but you can't add cooking wine when you stew the brisket formally. At this time, the wine will make the brisket have a strange smell.
Second, don't put salt too early.
When stewing beef brisket, stew the beef brisket until it is 78% cooked, and then add salt. Adding salt too early will make the protein in beef coagulate too early, which will lead to the meat quality hardening without rotting.
2 tips
1. Bought beef brisket should be soaked in bloodletting water in advance, which can effectively remove the fishy smell of beef brisket and make it easier to taste.
2. Rinse the brisket with warm water instead of cold water. Cold water will tighten the meat quality of the brisket, making it hard but not soft and rotten.