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How to cook beef with potatoes to be tender?
There is no such dish as roast beef with potatoes in the eight major cuisines. According to the inspection, this dish originated from Hungary, and the locals especially like to eat Chili, so they stewed beef with Chili powder, which is actually a soup in Hungary, and was introduced to China by the "big brother" of the former Soviet Union, and it has a relatively loud name "socialist soup". After the superb cooking skills of China people, today's "roast beef with potatoes" was made and widely circulated.

How to cook beef with potatoes to be tender? This is a topic that everyone is more concerned about. The dishes made by everyone should be delicious first, which is in line with the tastes of consumers, while the roast beef with potatoes is crispy, fragrant, soft and tender, with thick juice. To meet these requirements, you still need some skills. Let's take a look together.

1. Selection of beef

Beef brisket should be selected for burning beef with potatoes. Brisket is the soft muscle near the rib of beef abdomen. This part of meat has more lean meat, less fat and less main muscle, which is easier to stew in the process of stewing beef, and its taste is soft and tender.

2. mastery of temperature

Boil the potatoes and beef with high fire first, then simmer for 40 minutes. Only when the beef is soft and rotten can you put the potatoes in the stew. It is suggested that the casserole should be simmered slowly. The casserole can be kept at a constant temperature and heated evenly. In the process of stewing the beef, it is easier to taste soft and tender.

Preparation of ingredients: main ingredients: 500g of beef brisket and 200g of potatoes.

Accessories: tomatoes, onions,

Ingredients: ginger, scallion, dry spicy, cooking wine, soy sauce, salt, rock sugar.

Operation steps: Cut the fresh beef brisket into pieces with a uniform size of 2 cm, or cut it into a suitable size and soak it in cold water.

Put beef in a pot with cold water, add ginger slices, boil over high fire, skim the floating foam with a spoon, add cooking wine, and evaporate the bloody smell of beef;

Blanched beef is put into cold water, and the floating foam or impurities on the beef surface are washed off for later use;

Remove oil from the pan, add ginger, green onions, dried peppers and star anise to stir-fry until fragrant, pour tomatoes to stir-fry juice, add beef to stir-fry, add rock sugar, soy sauce, and add a proper amount of water, and it is appropriate to overflow the beef;

Add boiling water, bring to a boil with high fire, simmer for 40 minutes, add salt to taste, add potatoes and continue to stew for 10 minutes.

Cooking tips: Cut the beef brisket into appropriate size, soak it in clear water, and leach out most of the blood, which can better remove the fishy smell of beef. If there is a lot of blood oozing out in the middle, it is recommended to change the water several times.

When blanched beef is put into clean water, the temperature drops sharply, so that the beef made is stronger and richer in taste, and it will not be broken when chewed.

Stew slowly with a small fire, and the protein in beef will be more easily integrated into the knife soup, and the taste of beef soup is also good.

The stewed beef brisket with potatoes tastes slightly sweet, especially when tomatoes are added, the soup is thicker and the beef is cooked faster.

Potatoes should not be added too early, otherwise the potatoes will be stewed into mashed potatoes and stick to beef, which will affect the taste. Potatoes should be moderate in hardness and no hard heart in the middle.