Yellow spicy meat is the most elastic part of beef, also called tendon meat. It tastes very chewy and very delicious

How to make potato beef brisket

1. Cut the beef brisket into pieces, add oil to a hot pan, add the beef brisket and stir-fry.

2. Add light soy sauce, hot pot base, oil, green onions and ginger slices and stir-fry.

3. Add grass fruits and dried chili peppers, add water to cover the beef brisket, and simmer for 40 minutes.

4. Cut the potatoes into pieces, put them in the pot, and simmer for 10 minutes.

5. Add green and red pepper, season with salt, stir-fry, and serve on a plate.

How to make delicious potato beef brisket

How to make delicious potato beef brisket

1. Wash and cut the beef brisket into pieces, add cooking wine and soak in water For two hours, change the water twice in the middle to allow the blood to fully seep out;

2. Wash the potatoes, peel them, cut them into pieces, soak them in cold water and set aside;

3. Put the beef brisket in a pot with cold water, bring it to a boil, turn off the heat, take out the beef brisket, wash it with clean water, drain and set aside;

4. Pour an appropriate amount of cooking oil into the wok, add pepper, cinnamon, and star anise and stir-fry Once fragrant, add ginger slices and green onion segments; pour in beef brisket, stir-fry for two minutes, add cooking wine and dried chili peppers;

5. Pour beef and soup into the stew pot, add enough After boiling hot water, turn to high heat, then turn to low heat and simmer;

6. When the beef stew can be poked with chopsticks, add potato cubes and cumin powder, bring to a boil over high heat, then turn to low heat and continue to simmer. 20 minutes;

7. When it is out of the pot, add salt, dark soy sauce, and remaining cumin powder, and reduce the juice over high heat. The fragrant potato beef brisket is ready.

How to make delicious potato beef brisket

How to stew potato beef brisket deliciously and rotten

First, put the potatoes, carrots, Wash the onions and tomatoes, then cut the potatoes and carrots into hob pieces. Cut the onions and tomatoes into large pieces and put them on a plate and set aside. Next, blanch the washed and cut beef brisket. Add green onion slices, ginger slices and cooking wine to the water to remove the fishy smell and blood foam. After blanching the beef brisket, take it out and then use cold water to adhere to the surface. Wash away the blood foam. Then you can heat the oil in the pan. When the oil is hot, add the green onion and ginger slices and saute until fragrant. Pour in the blanched beef brisket and stir-fry. Add an appropriate amount of rice wine to increase the aroma during the stir-frying process. As mentioned before The rice wine can enhance the aroma of the beef and will not take away the flavor of the butter. Continue to stir-fry and add King Soy Sauce to the pot for coloring. The King Soy Sauce here is easier to color than dark soy sauce. A little bit can be very good. It’s easy to color. If you don’t have King Soy Sauce at home, you can use dark soy sauce instead. If you want a darker color, just add more. Then put the fried beef brisket into the pressure cooker and simmer for 15 minutes, then add two dried chili peppers and an appropriate amount of boiling water. If you don't use a pressure cooker, it will take 60-90 minutes to simmer. In fact, the purpose of a pressure cooker and long-term slow cooking is the same, which is to make the beef brisket more crispy and delicious. After 15 minutes, wait until the pressure of the pressure cooker stabilizes and then open it. At this time, you can already smell a very strong aroma of beef. Open the pressure cooker and pour the beef brisket directly into the pot, and add the prepared carrots, tomatoes, onions and potatoes. The most important thing if you want potatoes and carrots to taste relatively soft, glutinous and sweet is to control the heat and stewing time. Add the side dishes and mix well. After boiling, reduce to low heat and simmer for about 20 minutes. This time is stewing. The best time, let me say that onions and tomatoes play a seasoning role. You can choose not to use them according to your personal taste. After simmering for 20 minutes, add a little sea salt to season, so that the overall taste has a natural umami flavor, and then Just simmer for another 5 minutes. After 5 minutes, turn off the heat and serve. At this time, the ratio of soup to food is just right. In fact, this dish is very simple. The most important thing is to control the heat and time. As long as the heat is controlled at the right time, the taste of the stew will be the best.

How to make delicious potato beef brisket

Which part of the beef is beef brisket?

Beef brisket means that it contains tendons, meat and oil. The cut of meat is the soft muscle on the belly of the beef and near the ribs. This is just a general term. If divided according to parts, the meat in many parts of the cow can be called brisket. The portion imported from abroad is mainly beef ribs cut into strips, which are boneless strips of meat taken from between the ribs. It has more lean meat, less fat and less tendons, and is suitable for braised or stewed.