1, brisket is usually tender and suitable for stewing.

2. Beef brisket should not be eaten with halogen.

Beef tendon meat:

1, when cooking, put a hawthorn, an orange peel or a little tea, and the beef tendon is easy to rot; Stewed beef tendon can better preserve nutrients.

2. Put a layer of mustard on the beef tendon the night before cooking, rinse it with cold water the next day, then cook it in a pot, and add some wine and vinegar when cooking. After such treatment, beef tendon is easy to boil, tender in meat, good in color and delicious in aroma.

Beef breast:

1. Marinate the beef brisket with salt and pepper, put the oil in a thick-bottomed pot, put the marinated beef brisket in the pot, and fry around for color.

2. Put carrots and celery in the pot, cut 1 whole garlic in half and put it in the pot, then put the whole black pepper and clove in the pot, and add freshly ground nutmeg powder.

3. Add water to stew beef in the pot, boil the soup in the pot and cover the pot. Put it in the oven with the pot. /kloc-bake at 0/70℃ for 3-4 hours.

Beef hind leg meat:

1, when cooking beef, add some rice vinegar or a certain amount of curry powder to the pot until it boils, which can reduce the smell of mutton.

2. When cooking beef hind legs, drill a few holes in a radish and cook it in a pot with beef; You can also put a few mung beans in the pot to remove the fishy smell.