Beef brisket1000-1200g

Juancheng red oil bean paste (ordinary bean paste can be used instead of spicy) 100g.

Onion 1 root

A whole garlic

Two slices of ginger

50 grams of rock sugar (especially if you don't eat sweet, you can halve it)

Star anise, cinnamon and pepper are shown in the picture.

80 ml soy sauce

Braised soy sauce (soy sauce can be used instead) 20ml.

Cooking wine 300 ml (almost a bag of cooking wine)

The method of super invincible delicious braised beef

Wash all the ingredients for later use, and the beef brisket is delicious when it is fat and thin. Many kitchen friends pointed out that this is not beef brisket, but beef ribs. Beef brisket refers to the soft muscles near the ribs of cattle, which is a general term. Many parts of cattle can be called brisket. It is not recommended to import beef brisket, because it has not been fresh for too long, the meat is very loose and old, and it tastes particularly hard. In addition, don't blame the formula for buying old beef or beef tendon. You can use it as my other recipe called "Cold Beef". And then buy a piece of tripe or brisket to make this?

Cut into 3×3 or 4×4 cubes.

Let it float in cold water for 30 minutes. This step is to remove the fishy smell and blood.

While bleaching beef, wash, cut and break all condiments.

You see, the blood floated out, and then we poured it out and washed it over and over again, draining it for later use.

Take a big casserole and fill it with half a pot of cold water. Add half cooking wine (150ml) and half ginger slices to the recipe without burning.

After putting the beef in, let's cook it over high heat. Why do you want to iron it with cold water? Because beef will shrink instantly with hot water, blood foam can't be squeezed out, and it won't taste good with boiling water.

Stir-fry rock sugar into sugar oil when cooking beef. Don't heat the pan after pouring the oil, just put the rock sugar in, knock it into small pieces with a spoon or spatula, and then turn on a small fire and 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. Novices can just melt 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. This color in my picture usually needs an old hand to grasp it well, because it is burnt in an instant ~

Let's go back to the beef and skim it off with a spoon after the blood bubbles float.

Skim until it boils, and there will be no blood foam. Pick up water and control it. Don't pour it out Save it for later use. What's in it? Boiled beef water will not smell fishy. You can rest assured to continue stewing. Because it didn't take long for us to wash it with cold water, and the blood was basically clean. It's a pity to pour out the water, because it smells good. I can't believe you smell it.

Pour the beef into the freshly fried rock sugar oil, pour it all in, and then turn to high heat and fry for about 3 minutes.

Stir-fry all seasonings except soy sauce and braised soy sauce for 2 minutes, then pour in soy sauce and soy sauce. Here! Please look at the children's shoes carefully. No salt. These seasonings are enough. Bean paste with soy sauce and the salty taste of soy sauce is enough. Trust me! (firm face) I wrote without salt and no one read it. Did you ask me again and again if I put salt in it? Is my heart tired?

Many kitchen friends asked me what brand of red bean paste was. I threw away the jar I used before without looking at the brand ... but many people recommended Juancheng's. You can try it. It doesn't matter much what brand of bean paste this dish is, but the salinity is different. If you are afraid of salt, you can put less, taste it and add salt as appropriate. In addition, I think many kitchen friends say that family members don't eat spicy food and can't put bean paste. Can I use soy sauce instead? Of course! That is, the quantity may be different, so the first suggestion is to put less.

Stir-fry the remaining cooking wine several times along the edge of the pot until it is almost dry, then scoop out some soup from the casserole and cook for 5 minutes. Remember to fry the cooking wine dry, otherwise it may be sour.

Then transfer to the casserole just now, cover it, and simmer for two hours (if using a pressure cooker, about 40 minutes is enough).

It's time to taste it and see if it's soft enough. If another half an hour or an hour is not enough, turn off the heat when you feel better. Then, several kitchen friends asked me why he still couldn't chew for half an hour or an hour. Please stew for a while. Give it more time to reflect on itself. Why not suck?

Is the finished product super attractive?

skill

1, pressure cooker can be used, SAIC after 40-50 minutes. But personally, I think the taste of pressure cooker can't be compared with casserole, and iron pot can also be stewed.

2, afraid of eating aniseed, you can stew with beef in a non-woven bag.

If you want to stew, you must buy beef brisket. Make me another recipe when I buy the wrong one: cold beef.

4, the amount of seasoning is based on the amount of meat, meat is different, seasoning should be reduced in proportion.

5, there are three reasons for suffering: when the sugar is fried, the rock sugar is pasted; When the beef is fried, it is too hot, not enough and burnt; The bottom of the stew is burnt.

6. The reason for the sourness may be that the cooking wine has deteriorated for a long time, or it may be directly covered with stew without frying. Yellow rice wine needs to be fully volatilized in beef, which is easy to sour when it is stuffy.

7. I once bought beef brisket, stewed it in casserole for 4 hours and pressed it in pressure cooker for 2 hours, but it was still chewy. There should be something wrong with the beef.