In fact, since the temperature dropped, I have been thinking about writing a recipe for roast beef. In cold winter, I just want to eat more red meat to keep warm. My son doesn't eat pork, especially likes beef and chicken, so I basically cook this beef 1 time every few days. Every time you cook a big pot, you can finish it. Really fresh!

I have eaten a lot of braised beef outside, but it is not as delicious as my own stew. Whether this practice is true or not. Cooking at home, no matter what it is, the first consideration is that the whole family, old and young, can eat it and will like it. It won't be chewy, it won't be particularly spicy or numb, and it's especially enjoyable to stutter. So that my son has always been very picky about food, and basically he will not be very satisfied when eating out. This braised beef can be cooked more than once, and even the soup with juice to make braised beef noodles or ants on the tree are super delicious. However, I always cook more than two kilograms, and I can finish it in one day. The next day, I can only make noodles with the remaining soup, but don't be disgusting. Even this soup is delicious!

This method of braised beef brisket is not complicated, but it does bring the rich and soft flavor of beef to the extreme, so it has become the ultimate formula of braised beef in our family. Whenever I miss meat, it is always the right choice and can be eaten for a lifetime.

Cooking, like being a man, becomes more and more peaceful with the growth of age and rich experience. Nowadays, the word "authentic" is no longer pursued, especially home cooking, which is originally full of flavors, and liking is the best. Grasping the key methods, the materials can be adjusted according to the situation. For example, the bean paste used in it can be Pixian bean paste that can be spicy, bean paste that can't be spicy and miso paste. Or use what you have at hand, as long as there is a faint sauce.

Braised beef brisket with potatoes

Ingredients: 2000 grams of beef brisket and two potatoes.

Accessories: onion, ginger, garlic, rock sugar, 20 grams of octagonal laurel leaf, pepper, a little soy sauce, two spoonfuls of soy sauce, one spoonful of cooking wine and two small bowls of green onion.

Exercise:

All ingredients are ready, and the brisket is thawed for use.

Soak the brisket in cold water for 30 minutes. Change the water three or four times repeatedly until the blood bubbles are clean. This step is to remove the fishy smell and blood.

Pour out the blood, rinse twice, and drain for later use.

Wash and cut green onions, ginger and garlic, and bleach beef at the same time.

Take a big casserole, put half a pot of cold water, half cooking wine and half the ginger slices in the recipe, put the beef in, and boil it over high heat.

As the water heats up slowly, the blood foam floats and is skimmed off with a spoon.

Take out the beef, and keep the boiled beef water for later use.

In another oil pan, turn on low heat, add rock sugar and stir-fry until it melts.

Just fry it in caramel color.

Pour the beef into the just-fried sugar color, pour it all in, and then turn to high heat and fry until the color is even.

Pour in green onions, shredded ginger and minced garlic and stir well.

Then pour in soy sauce and soy sauce and stir-fry until the color is the highest.

Pour the fried brisket into the electric pressure cooker.

Pour boiling water into the brisket, cover it and cook it in an electric pressure cooker for 30 minutes.

When stewing beef brisket, stir-fry the potato pieces until the edges are slightly browned.

The electric pressure cooker exhausts, and the ribs are poured into the pot.

Cover the pot and stew 10 minutes. Eat while it's hot. Soft and delicious.

Tips:

Beef brisket must be cooked in cold water, because if hot water is used, beef brisket will shrink instantly and blood foam will not be squeezed out, which will affect the taste.

Pay attention when frying sugar. Don't heat the pot after pouring oil. Just put the rock sugar in. Knock it into small pieces with a spoon or spatula, and then stir fry slowly. Don't start a big fire, otherwise it will burn easily, and it will be fine when the rock sugar becomes liquid. If you are not very skilled, just melt the rock sugar. The first time you don't need to pursue the caramel color in the picture, it is easy to burn, and then the finished product will have bitterness. I must be familiar with this color in my picture in order to grasp it well, because it has been burnt in an instant.

Don't pour out the boiled beef water, and there will be no blood foam when it is boiled. The boiled beef water will not smell fishy, so you can rest assured to continue stewing. Because we have been fully soaked and cleaned before, the blood has basically drifted away. It's a pity to dump the water. Stewed beef directly with it is very delicious.