As the softest part of cattle, brisket has less fat, less gluten, more lean meat and firm meat. The most common cooking methods are stewing, stewing and stewing. Its protein content is high, amino acids are rich, nutrition is comprehensive, fat is low, and it is healthy to eat, so it is deeply loved by everyone.

However, there is a difficulty in making beef, that is, it is not easy to cook and chew. Because the meat quality of beef is rough and firm, cooking time is longer than tender meat such as pork and fish.

As a common way of cooking, "stew" is similar to "stew" if applied to beef brisket. It's all cooked for a while after the lid is covered. If you want to cook the brisket for a long time, the meat quality of the brisket is easy to get old and the taste is not good. Therefore, in order to make the brisket tender, smooth, chewy and digestible, we need to master some skills and methods in the early stage of beef processing and the late stage of cooking.

With the help of today's topic, I will share a braised beef brisket with white radish.

(1) Prepare ingredients

Buy fresh brisket, wash away the blood, and cut it into 2 cm square across the texture of beef.

● Slice ginger, mince onion and mince garlic cloves (note: onion leaves and onions are separated).

● Wash the white radish and cut it into hob blocks.

(2) Pickled beef brisket

Add 2 tablespoons light soy sauce, 1 tablespoon baking soda, 1 tablespoon cooking wine, 1 tablespoon oil, stir well, 1 tablespoon starch, and marinate for 2 hours.

(3) Braised beef brisket

● Hot oil in the hot pot, not too much oil, just moisten the pot, and the oil temperature is 80%. Add ginger slices, minced garlic and shallots and stir-fry until fragrant.

Add marinated beef brisket, stir-fry until the beef brisket changes color, add 2 bowls of boiling water, and skim off the foam after boiling over high heat.

Add 1 tbsp balsamic vinegar, 1 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp light soy sauce, and simmer on medium heat 1 hour.

● When the time is up, add the radish, stew for 15-20 minutes, add half a spoonful of salt to taste when taking out the pot, sprinkle with chopped green onion to enhance the fragrance, and cook for 2-3 minutes to collect the juice and take out the pot.

A delicious stewed beef brisket with white radish is ready. The flavor is rich, the brisket is tender and chewy, and the white radish is soft and juicy. The whole dish is delicious (salty), not greasy and nutritious. Does it look appetizing?