As a hard dish, spicy braised beef brisket is a must. How can it be delicious? Choose the right beef for this dish, otherwise it will affect the taste of this dish. Let's share with you the relevant practices of fragrant braised beef brisket. Let's have a look.
Braised beef brisket 1 A On braised beef brisket in Braised Beef Brisket, keep teaching someone until he/she fully understands it.
I have always been ashamed to play tricks on the kitchen among chefs. With the strong encouragement of the girl, I decided to write down my first recipe. It's not beef brisket, it's beef tendon. Beef is tight and chewy, and it is not easy to rot. It is not recommended to make this dish, which is more suitable for dishes such as sauce beef. I didn't modify the original recipe, but I updated some tips and deeply reviewed the problem that my recipe was too sweet. There is no denying that eating too much candy is not good for your health. Please reduce the amount of sugar according to your personal taste, especially those who don't like sweetness, because it is not impossible for tomatoes and carrots to be sugar-free.
material
condiments
500 grams of beef brisket
Yellow onion 1
1 carrot
Potatoes 1
2 tomatoes
condiment
3-5 dried peppers
Half an onion
Ginger 1 small pieces
Garlic half head
2~3 fragrant leaves
50g of rock sugar doesn't like sweetness, please halve it.
Proper amount of edible oil
Five tablespoons of light soy sauce.
Three tablespoons of braised soy sauce
Two tablespoons ketchup
A little salt
A little cooking wine (or red wine)
Clean the cut beef brisket, add 3~4 liters of cold water to the pot and cook for 3~5 minutes. Cold water cook the meat is used to boil bleeding and some impurities. After the water boils, skim off the floating foam on the surface, remove the beef and drain the water. Don't throw away the original soup after removing impurities, keep it for later use. A method of braising beef brisket in brown sauce, and keep teaching until he/she fully understands it. First of all, you have to choose the fat and thin brisket. Stewed with some fat meat will be very fragrant, and cooked with slightly better meat (cinnamon) will be more fragrant. The proportion of all the ingredients I marked is about the amount of two meals for two people in my family (generally, one meal will be cooked with individual dishes, and the second meal will be mentioned later, with highlights). Fresh raw beef brisket bought outside doesn't need to be frozen in the refrigerator. You can easily cut it into large pieces and have a good appetite. We don't need a knife to cut, we will stew it anyway, just cut it into large pieces evenly.
Cut onion, ginger into thick slices, big cloves of garlic. After peeling, cut one by one, which is convenient for leaving fragrance. Moreover, according to popular science, it is said that garlic can gradually produce those nutrients that can sterilize, disinfect and resist cancer after being exposed to air for more than 15 minutes, so remember to pat garlic and let it stand in the air for 15 minutes before stirring.
Heat the pan to pour the oil, add the rock sugar to a small fire, and move the pan from time to time to let the rock sugar melt slowly inside. Generally speaking, we think the color of rock sugar is better than that of white sugar. Stir-fry the sugar until it melts completely, and gradually change a little. Huang put the drained meat in (if there is moisture on the surface of the meat, the oil temperature is very high at this time, and oil will leak. Inexperienced chefs must be careful! ), stir-fry until each piece of beef is caramelization, add the processed onion, ginger, garlic, dried pepper and fragrant leaves, and pour in the prepared soy sauce and braised soy sauce. If there is no braised soy sauce, replace it with soy sauce. If there is no soy sauce, add cooking wine or red wine to refresh yourself. Stir-fry the whole pot to smell, then pour in about 2 liters of hot soup, and put more soup if you like (I put about 3 liters of soup here, and finally a little more soup). Bring it to a boil, cut it to a low heat and start stewing.
At this time, it is necessary to cook in another pot. If there is no other wok at home, you can choose to pour this pot of meat into the pressure cooker, stew pot, casserole or rice cooker to continue stewing without delay. If it is a pressure cooker, please turn off the heat after stewing for 40 minutes. We also need to open the lid to put the vegetables.
Carrots, potatoes and onions are cut into large pieces, tomatoes are crossed, scalded in boiling water, and quickly put into cold water to facilitate peeling. I don't want to see chopped tomato pulp made into sauce with a cooking machine. I cut it into small pieces.
There is more bottom oil in the pot. Stir-fry onions first, then carrots and potatoes, because carrots need to be fried in oil to fully stimulate nutrition. If potatoes are fried, it's only because they taste better. Stir fry until the color changes slightly. Add the tomato pieces and stir well. In order to increase the aroma and sweet and sour taste of tomatoes, you need to add some thick tomato sauce. When cooking, tomatoes will be fried into red oil, and finally the stewed soup is full of braised.
If you do it in my order, you can turn off the fire here first if you move quickly. When the meat is stewed for about 1 hour, pour in the prepared vegetables, stir well, taste the salt with a spoon, and add a little salt appropriately. If the hand is slow, the time should be almost just right. Pour directly into the beef pot and continue to stew for about 1 hour until the potatoes are soft. (stew potatoes for 2 hours, noodles 1 hour is enough, so cut them into large pieces. )
Before cooking, if there is too much soup, you can boil the soup over a big fire to thicken it. If you like braised bibimbap, the soup should be thick and have feelings! In addition, reveal the highlight of the second meal mentioned above: this dish must try to mix noodles! Noodles cooked with clear water are smoother after warm water. Drained water is poured into a bowl and topped with fragrant broth. Besides bibimbap, it is really a better, more direct and wiser enjoyment. After eating noodles, you can drink all the soup, just full and greedy! ! Dear clumsy hands, is there anything I can't say enough? Stew your braised beef brisket quickly!
Spicy braised beef brisket 2 spicy beef brisket pot
This spicy beef brisket pot is also a model of eating many dishes. Eating meat directly in chunks is the most enjoyable way for meat lovers. Adding potatoes, carrots and onions can also satisfy the hobbies of people who like side dishes. It is definitely better than any braised beef powder and noodle toppings. This dish is not complicated to cook, and the ingredients are common, but the effect is amazing, and the color, flavor and taste are all available. I really suggest keeping this dish as a family banquet. Of course, the degree of spicy can be adjusted according to your own taste. Whether it is slightly spicy, medium spicy or extra spicy, the fragrance is the same. You'd better use a pressure cooker to cook this dish. Beef brisket is easy to rot, and the finished product is more fragrant without adding too much water. Of course, you can also cook it slowly with sand, but you should pay attention to adding enough water at a time to prevent it from burning dry.
material
Beef tenderloin
verdant
energy
garlic
cinnamon
Amomum tsao-ko
Eight angles
Dried hawthorn
Red pepper
Thick bean paste
crystal sugar
Light soy sauce
dark soy sauce
Cooking wine
Aromatic vinegar
One tsaoko, a short piece of cinnamon, two pieces of star anise, and appropriate amount of dried hawthorn and dried pepper. The method of spicy beef brisket pot is to cut the onion, slice the ginger, add more garlic and whole grains.
A tablespoon of bean paste and a proper amount of rock sugar.
Cut the brisket into large pieces, and it is best to choose the brisket completely covered with beef tendon. This kind of brisket is soft and waxy, and it is very delicious.
Add the brisket after the water boils.
Blanch the water to remove blood foam.
Then wash the impurities with warm water.
Put the right amount of oil in the pot, add ginger slices and garlic and stir fry.
Add onion, cinnamon, tsaoko, star anise and dried Chili to taste.
Reduce the heat, add bean paste and rock sugar.
Fried red oil
Turn to high heat, add beef brisket, stir-fry for about two minutes, add a few drops of balsamic vinegar, add a proper amount of cooking wine after stir-frying, continue to stir-fry until the smell of wine volatilizes, and adjust to medium heat.
Add some soy sauce and soy sauce and stir-fry until the color is the highest.
Add appropriate amount of boiling water until the brisket is less than three quarters.
After boiling, move into a pressure cooker, turn to low heat for 25 minutes after SAIC, turn off the fire and open it after natural exhaust.
skill
1, don't use too much spice, or it will rob the meat.
2, fried bean paste must slowly fry the red oil with a small fire, and the fragrance is more sufficient.
3, the beauty of adding rock sugar is three: neutral and spicy; Increase sweetness; The color is beautiful.
Bean paste and soy sauce are both salt water. The less you add, the more delicious the meat is. The pressure cooker I use basically does not consume water, so I add very little water. If you use a casserole, you need to add more water after a long time.
5, the specific cooking time is adjusted according to your favorite taste.