A strip of beef brisket, both fat and thin, cut it into four pieces first.
First put it on a big plate, then soak it in clear water to soak the blood out of the beef. In order to get better soaking effect and shorten soaking time, we added a little bit of edible salt.
Because this kind of brisket is very clean, it only takes 20 minutes to soak.
After 20 minutes, we observed that a small amount of blood was still soaked.
Take it out and drain it, lay it flat on the chopping board and cut it into larger pieces with a knife. Why do you want to cut it bigger? Because stew shrinks when cooked. If it is cut too small, the finished product will be unsightly.
When all the knives are changed, we will start bleaching.
Take a clean pot, add a little more cold water to the pot, put the beef brisket in the pot with cold water, put some ginger, put some onions, and finally add a spoonful of cooking wine.
Next, turn on a small fire and cook slowly. In the process of cooking, the brisket will slowly force out the blood and impurities inside, thus forming floating foam. After the water is boiled, let it boil for another minute, and then we will take out the breast meat. Remember not to cook for a long time to avoid nutrient loss.
We should wash the surface of the brisket with warm water, and remember not to wash it with cold water, otherwise the meat quality of the brisket will shrink sharply due to the drastic change of temperature, and the taste will be very dull.
Wash the brisket and drain the surface water naturally. If you are in a hurry, you can use clean gauze or kitchen paper to absorb the water on the surface of the brisket, so that it won't stick to the pot when frying.
Take another pot, heat it, and add some cooking oil to moisten it. When the oil is hot, we first put in the beef brisket, stir-fry it quickly, and stir-fry the water vapor in the beef brisket to remove the fishy smell and enhance the fragrance. Although there are also practices of not frying, I personally feel that it smells much more fragrant after frying.
After steaming, we add green onions and peeled ginger slices and continue to stir-fry for fragrance.
Stir-fry the brisket until the surface is slightly yellow and the meat is rich, then add water. Next, add enough boiling water to the pot, and remember that cold water can't be added directly, or that's the reason, so as not to turn the brisket into firewood because of heat expansion and cold contraction.
Be sure to add enough boiling water, and the brisket should not exceed 3 cm, because it will take a long time to stew.
At this time, three kinds of spices can be added, one is angelica dahurica and the other is cardamom, all of which are very small and weigh only 3 grams.
There must be friends to ask at this time. Aren't there only two? Why not add the third white? This third kind of white is white pepper. Before cooking, we grind it now and add it first, which is better than using white pepper granules directly. In the process of stewing for a long time, the smell of white pepper is particularly volatile.
Simply wash cardamom and angelica dahurica and pour them into the soup. Let's boil the water first. At this time, observe and see if there will be any blood foam in the soup. If there is, be sure to knock it out to avoid the soup turning black.
Because we handled it very clean in the early stage, there was no blood foam, only a little foam. These are just protein and grease, so you can beat it or leave it alone.
Generally, when we stew beef, in order to make the beef more soft and rotten, we will add a few slices of dried hawthorn or fresh hawthorn. But adding hawthorn is not the first choice, because adding hawthorn will affect the clarity of the soup more or less.
It is suggested that you brew white vinegar with a teaspoon, which is also good for softening beef. Don't worry, the soup will be sour, and it will evaporate completely in the process of cooking.
After confirming that there is no problem, we move to the casserole and simmer.
As for stewing, our chef has such a jargon, that is, cook thick soup with big fire and clear soup with small fire. When stewing, be sure to simmer, so as to keep the soup slightly boiling, so that the soup color will not be turbid. In addition, it is boiled, and the soup is clearer.
Just simmer for about an hour.
While waiting, we prepared a white radish.
First, we cut off the head and tail of the radish with a knife, then divide the radish into four parts, and then replace the knife with a hob block. Radish in winter tastes very sweet, so after this treatment, there is no need to blanch at all. Only radishes in other seasons need to blanch to remove the spicy taste.
An hour later, we opened the lid and a smell came to our faces. Beef is really, really fragrant at this time.
Next, we add the white radish and continue to stew for about 20 minutes. If you want to eat very soft white radish, you can choose to stew for 30 minutes. It is time. Let's open the lid. At this time, you can add freshly ground white pepper, and the fragrance will be rich at once.
Then add a little salt according to personal taste, and finally add a small handful of washed medlar, and the color will look good immediately.
Turn off the heat immediately after adding Lycium barbarum. Lycium barbarum is not resistant to high temperature. If cooked for a long time, it will not only lose its nutrition, but also have a sour taste.
The residual temperature of the casserole will make the soup boil for about five minutes, enough to melt the salt and stew Lycium barbarum.
In this way, an original beef stew is completed. Beef brisket is soft and chewy, radish is sweet and smooth, and has a long aftertaste.