Ingredients?

Beef brisket 1000-1200 grams

Pixian red oil bean paste (if you can’t eat spicy food, you can use ordinary bean paste instead) 100 grams

1 green onion

One whole garlic

Two pieces of ginger

50 grams of rock sugar

Star anise leaves, cinnamon peppercorns, e.g. As shown in the picture

Chubang delicious fresh (a kind of light soy sauce, if you can’t buy it, you can use light soy sauce instead) 6 spoons

Braised soy sauce (you can use dark soy sauce instead) 2 spoons

300 ml of cooking wine (about one bag of cooking wine)

How to make super delicious braised beef?

Wash all the ingredients and set aside. Where to buy the beef brisket? The fat and thin ones are delicious. Many cooking friends pointed out that this is not beef brisket but beef ribs. Beef brisket refers to the soft muscle near the beef ribs. It is originally a general term. Many parts of the cow can be called sirloin. It is not recommended to use imported beef brisket. Firstly, it is not fresh. Secondly, imported beef brisket is generally too thin after removing the fascia. The taste is not as good as domestically produced beef brisket. If you buy very old meat with no fat or tendon, don’t blame Fang Zi. You can use it to make another recipe of mine called “Cold Beef”. Then buy another piece of beef belly or beef brisket to make this?

Cut it into 3×3 or 4×4 cubes

Put it in cold water for 30 minutes. This step is to remove Smell and blood.

While the beef is blanching, wash all the seasonings, cut them into pieces and chop them into pieces

Did you see that the blood is floating out? Then we pour out the blood and rinse it twice. Drain the water and set aside

Fill half a pot of cold water into a large casserole, add half of the cooking wine (150ml) and half of the ginger slices used in the recipe, without turning on the heat.

After putting the beef in, we boil it over high heat. Why do we need to blanch it in cold water? Because the beef will shrink instantly when hot water is used, and the blood foam will not be forced out, and the taste will not be good if it is scalded in boiling water.

While the beef is cooking, stir-fry the rock sugar into sugar oil. After pouring oil into the pot, put the rock sugar directly into it without heating it. Use a spoon or spatula to break it into small pieces, then turn on low heat and stir-fry slowly. Don't turn on the high heat, otherwise it will burn easily. Just wait until the rock sugar turns into liquid. Novices can just melt the rock sugar. There is no need to pursue the caramel color in the picture when making it for the first time. It will burn easily and the finished product will have a bitter taste. The color in my picture usually requires an experienced hand to grasp it well, because it will burn in an instant~

Let’s go back to the beef. Use a spoon to skim off the blood foam after it floats.

Skim it until it boils and there will be no blood foam. Drain it and drain it. Don’t throw away the water, keep it for a while. What's inside? The water used to blanch the beef won't be fishy. Don't worry and continue stewing it. Because before blanching, didn’t we rinse it with cold water and wash it? The blood was basically rinsed away. It's a pity to throw away the water, because it's very fragrant. If you don't believe me, smell it.

Pour the beef into the rock sugar oil that you just fried, then turn to high heat and stir-fry for about 3 minutes

Put in all the seasonings except delicious fresh and soy sauce Fry one piece for 2 minutes, then pour in the delicious fresh and soy sauce. here! Children, please look carefully. Don’t add any additional salt. These seasonings are enough. The bean paste plus light soy sauce is salty enough. Trust me! (Solid face) I wrote on it that I don’t need to add salt, but no one read it. I was asked over and over again if I didn’t need to add salt. I feel so tired?

Many cooking friends asked me what brand of red bean paste is , the jar I used before did not read the brand and threw it away after use...but many people recommend Juancheng's, you can try it. It doesn’t matter which brand of red bean paste is used in this dish, but the saltiness is a little different. If you are afraid of saltiness, you can add less first, taste it and then add more as appropriate. In addition, I saw that many cooking friends said that their family members do not eat spicy food and cannot put red bean paste. Can they use soybean paste instead? Of course! The amount may vary, so it is recommended to use less when making it for the first time.

Pour the remaining cooking wine along the edge of the pot, then scoop out some soup from the casserole and cook over high heat for 5 minutes

Then transfer to the casserole just now and cover it Cover and simmer on low heat for two hours (if you use a pressure cooker, about 40 minutes is enough)

When the time is up, taste and see if it is tender enough. If it is not enough, simmer for half an hour or an hour. It will be fine. Okay, turn off the heat.

Then, several cooking friends asked me why it was still so hard to chew after half an hour or one hour of stewing it, so why don’t you stew it longer? Give it more time to reflect and reflect on why you are not bad?

Isn’t the finished product super attractive?