how long does it take to stew the brisket?
one and a half hours. The most feared thing about making brisket is that the meat is not soft enough. There are probably three points to pay attention to. First, don't put salt too early, otherwise the meat will shrink easily and it won't rot. Second, the heat should be enough. Ordinary casserole or cast iron pot should be cooked for at least one and a half hours. Even a pressure cooker takes 31 minutes to cook. And the third point is to put the beef brisket into the pot! No incision! That's right. That's the third point to pay attention to in order to get soft and rotten brisket. If the brisket is cut into pieces immediately after blanching, the gravy will be lost too easily, and the muscle fibers will feel a little "stretched" and the taste will be a little firewood. Put the whole piece in the pot and cook it until it is soft and rotten before cutting.
How to stew beef brisket
When stewing beef, put a handful of tea wrapped in gauze into the pot at the same time and burn it with the meat, and the beef will be stewed and stewed quickly, without affecting the compensation of beef.
Or spread dried mustard on the cut beef pieces, leave them for a few hours, then wash them with cold water before stewing, and the beef will be cooked easily.
if you add some wine or vinegar when cooking, it will be cooked faster.
how to cook the beef brisket?
1. Choose good materials. Beef brisket is actually easier to stew than other parts of cattle, because the connective tissue in beef brisket is rich.
2, put tea. When stewing beef brisket, wrap a pinch of tea with gauze and put it in the pot to stew with beef brisket, so that it can be stewed quickly and will not affect the taste and taste of beef brisket.
3. Use ginger wisely. It's best to prepare a few pieces of ginger for stewed beef brisket, mash them into Jiang Mo, pack them in gauze bags, squeeze out ginger juice, mix them into raw beef brisket and stir them evenly, and then leave them at room temperature for 1 hours before cooking. This kind of beef is not only easy to be cooked, but also will not have the fishy smell of beef and the spicy taste of ginger. On the contrary, it will highlight the flavor of beef brisket.
4, put beer. You can't put salt in any meat stew first, otherwise it won't rot. When making beef brisket, pour in a can of beer and sweet noodle sauce, which will make it easier for beef brisket to taste and ripen faster.
how to stew the beef brisket is easy to rot
To stew the beef, you can add some hawthorn slices to the pot when stewing the meat, and then stew it slowly with slow fire, which will make the beef crisp and delicious. When cooking beef, you should boil the water first, and then put the beef in the pot. This can not only preserve the nutrients in the meat, but also taste particularly fragrant. When stewing beef, put a handful of tea wrapped in gauze into the sea at the same time and burn it with the meat, and the beef will be stewed and rotten quickly
How to cook beef and rot quickly
1. First, pay attention to the choice of beef, generally it is better to use beef brisket or beef tendon;
2. first, rinse with boiling water to remove the dirty things;
3. Before stewing, stir-fry the beef with a little oil;
4. Add some ginger when stewing, and you can stew it with potatoes.
Tips for stewing beef
When stewing beef, you should use hot water, not cold water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious.
after boiling, remove the lid and stew for 21 minutes to remove the odor, then cover it and use low heat to keep the oil floating on the noodle soup at a certain temperature to play the role of stewing.
In the cooking process, salt should be put in late, and water should be added at one time. If water is found to be too little, boiling water should be added.
the day before the stew, first rub mustard on the meat surface, and then wash it off with cold water before the stew, which will not only cook quickly, but also make the meat fresh and tender.
wrap a small amount of tea in gauze and put it in the oven to stew with beef. The meat not only cooks quickly, but also tastes fragrant.
add some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar for 1 kg of beef) to stew beef, which can make the meat more tender.
Put a few hawthorn or radish in the meat, which will make the beef cooked quickly, and it can also drive away the peculiar smell.
how can beef stew rot quickly?
Method of stewed beef:
Wash beef ribs and cut them into pieces of about 2 cm.
wash the onion and ginger, and cut them into onion segments and ginger slices for later use.
cool the oil in a hot pan. When the oil is 51% hot, add the anise pepper and ginger slices to saute.
then pour the beef pieces into the pot and stir-fry, and then stir-fry with yellow wine for a while.
pour in enough water without beef pieces, and then pour in soy sauce (no salt at this time).
after the water boils, skim off the floating foam, cover the lid and simmer for 91 minutes.
after adding appropriate amount of salt and beef powder, continue to simmer for 31 minutes.
Finally, according to your own taste, turn to high fire and collect the juice (the stewed beef soup should not be too little, but a little more).
how can beef be stewed quickly?
1 "Tips for Stewing Beef
When stewing beef, you should use hot water, not cold water, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in the meat and keep the meat delicious.
after boiling, remove the lid and stew for 21 minutes to remove the odor, then cover it and use low heat to keep the oil floating on the noodle soup at a certain temperature, so as to play the role of stewing.
In the cooking process, salt should be put in late, and water should be added at one time. If water is found to be too little, boiling water should be added.
the day before the stew, first rub mustard on the meat surface, and then wash it off with cold water before the stew, which will not only cook quickly, but also make the meat fresh and tender.
wrap a small amount of tea in gauze and put it in the oven to stew with beef. The meat not only cooks quickly, but also tastes fragrant.
add some wine or vinegar (2-3 tablespoons of wine or 1-2 tablespoons of vinegar for 1 kg of beef) to stew beef, which can make the meat more tender.
Put a few hawthorn or radish in the meat, which will make the beef cooked quickly, and it can also drive away the peculiar smell.
2
Some people think that "beef stew is delicious but not easy to cook". In fact, it is not difficult. Some people sum it up as: "Choose the meat to be wider than the soup, and put less salt in the yellow sauce;" How many ingredients are put together, and the meat is fragrant and rotten. " Choosing meat Most people always like to buy some parts with bright red shredded pork to make beef stew. In fact, this kind of direction is more suitable for stir-frying If it is used for stewing, its meat quality will be tight. There are many parts of beef suitable for stewing, such as tendon, waist, bow, chest and external ridge, which account for about 71% of the whole beef. These parts have tendons and skins, and they are fat and thin. From the surface, they look a little ugly and are not welcomed by customers. However, as long as they are properly done, the meat will be bulky, delicious and delicious after maturity. After the meat is selected, the whole piece is washed first to remove the floating dirt on the surface; After cleaning, cut into walnut pieces, soak them in clean water for about half an hour to remove the dirty blood impurities, and take them out for later use, but don't use hot water or boiling water to tighten the meat, otherwise the meat will get old and difficult to stew.
soup mixing: add enough warm water to the pot (whichever is not meat, the pot type is not limited), put a proper amount of yellow sauce, commonly known as "topping" (511g meat and 51g sauce is enough), and stir it with chopsticks. At this time, the sauce residue sinks to the bottom, and the sauce foam floats. Remove the foam by using a hedge to ensure that the broth is colored and not mixed. You can't use soy sauce in soup, because soy sauce contains a bitter sugar color. After adding it to the soup, it will make the broth slightly bitter, and the stewed meat taste is greatly inferior. The amount of soup should be filled at one time, not in the middle. If the soup is not enough, you can only heat the water or boiled water, and never add cold water in the middle. Otherwise, when the boiled meat meets cold water, it will easily make the surface of the meat shrink and tighten, and the heat is not easy to spread inward. The meat will become hard and crusty, which is not easy to chew and swallow. After the soup is mixed, add some salt.
feeding: put the cut and washed beef into the pot, and then put it as seasoning. General ingredients are clove, cinnamon, sweet licorice, pepper, aniseed and fennel; Or pepper, aniseed, cinnamon. No matter what ingredients are used, onions, ginger and garlic are essential. You can also add some orange peel. Based on 2.5 kg of meat, the amount of seasoning can be 21 pieces of pepper, 4-5 pieces of aniseed, 3-4 pieces of cinnamon, 3-4 pieces of onion, 1 pieces of ginger (don't cut it) and 4-5 pieces of garlic. Put these ingredients into the pot together, and put pepper, aniseed and cinnamon into gauze bags, which can be used for 2 ~ 3 times.
heat: cover the pot as soon as the ingredients are put into the pot, and remove the cover when it is wide open for stewing, so as to volatilize the bloody smell. After 21 minutes, cover it again, and turn it to slow fire. It can be stewed in about 3 hours. The beef texture is rotten, the soup is beautiful and fresh, and the aroma is fragrant. Stew beef in a pressure cooker, the effect is also very good, as long as you master the heat. That is, after the fire is boiled, deflate for 5 minutes, buckle the safety valve, change it to medium heat after 21 minutes, and then cook the old beef for 21 minutes.
If you buy a lot of beef, you can apply a layer of dry mustard to the beef on the first day of cooking, and rinse the meat before cooking. The beef treated in this way is not only easy to cook, but also tender in meat quality. Add some wine or vinegar when cooking, and it will cook faster. When cooking beef, sew a gauze bag first, put a small amount of vegetable leaves in it, tie the bag up and put it in the pot to stew with the beef, so that the beef is cooked quickly and tastes fragrant. When cooking beef (sheep), put two or three walnuts with shells and or several hawthorn, which will not only cook quickly, but also remove the flavor. When braising beef, add a small amount of potherb to make the meat delicious.
3 > Ginger can tenderize beef
Ginger is not only a condiment, but also tenderizes beef. If the beef is found to be a little hard, you can cut the washed fresh ginger into small pieces and mash it, then put Jiang Mo into gauze to squeeze out the ginger juice, mix the ginger juice into the shredded or sliced beef, stir it evenly, and leave it at room temperature for about 1 hours, so that the stewed beef can be delicious and healthy according to how the stewed beef is easy to rot.
But it is not difficult to find that the beef is not easy.
1. First of all, beef stew should choose beef brisket, which is gluten, fleshy and oily. If it is too thin, it will be firewood. Cattle
meat is bought, washed, cut into large pieces and soaked in clear water. This step is crucial.
2. The soaking time is at least about 31 minutes. I usually soak for more than an hour, and it is best to change the water twice
three times in the middle, so as to pour out the soaked blood in time. Although some blood in the meat will float out during stewing, < P > most of it will solidify in the meat due to the increase of temperature, which will not only affect the taste of beef, but also affect its taste.
3. Basic dry seasoning for beef stew: onion, ginger, garlic, cinnamon, star anise, fennel, hawthorn,
pepper and dried tangerine peel; Liquid seasoning: yellow rice wine (or cooking wine, if you use some beer, the taste will be more unique). Other
seasonings can be added according to your own needs: for example, adding some Chinese medicines can play a nourishing and recuperating role.
4. put water in the casserole, add beef and seasoning, and boil over high fire. I stew beef in cold water. The surface of beef in hot water < P > is tightened rapidly, which is not conducive to cooking blood stains. A very important point: stewed beef must not be
blanched. If you blanch first and then stew in a pot, beef is easy to burn.
5. after the fire is boiled, skim off the floating foam. Don't leave the kitchen during this time. Once the water boils, start skimming foam immediately
. If the water boils for a long time, the foam will solidify and float away, and it will not be easy to skim it again.
It will not only affect the taste and clarity of the soup, but also affect the taste of beef.
6. After the floating foam is almost fished, put it into the sea and boil it again, then turn to low heat and simmer slowly.
7, according to the size of the meat, the stew time is at least two hours. Intuitive judgment can use chopsticks to fork beef, and it is good to fork it easily. Tip: If it is not because of the tight time and lack of physical strength,
it is recommended to stew beef in casserole. Although the pressure cooker saves energy and time, the beef pressed out is not fragrant.
The key tips are: soak in blood, do not blanch, add hawthorn, use yellow wine, skim the foam and stew in casserole.
How to cook the beef brisket
Hello, the beef brisket is good at cooking, and it is not good to cook it quickly in a pressure cooker. The method is still dripping ~ ~
1. Don't cut the beef brisket too big, just use a small square on your finger.
2. Add enough water at one time. Add water, stew together
6, put a proper amount of tea in a gauze bag and tie it tightly, then put it in a pot and stew it with beef
7, add some crystal sugar or white sugar
whichever of the above methods is convenient, where 1 is necessary. If you want to stew it quickly,
I hope it can help you ~
Always stew the brisket.
use a pressure cooker.