, advance processing. The day before the stewed brisket can be coated with a layer of dry mustard on the brisket, so that the meat will be more tender and easy to stew, and the mustard can be cleaned off during the stew.

2, add enough water at once. In the stewed brisket, water is best to add enough at once, really not enough when you can add some boiling water or hot water, do not add cold water, cold water will make the brisket texture hard.

3, pay attention to the fire. In the stewed brisket, do not always use fierce fire, the water can be boiled after the opening of a small fire slowly simmering, so that it is easy to cook the brisket rotten, cooked out of the brisket flavor is also strong.

4, add appropriate amount of wine and vinegar and other seasonings in the stew. Experts believe that you can put about 2 tablespoons of wine or 1 tablespoon of vinegar in two pounds of beef, and adding a little wine or vinegar to the stewed brisket will make the meat tender.

5. Stew with tea. Put the tea in a small cloth bag and put in and brisket stew together, you can also add a few pieces of dried hawthorn or a few slices of white radish, so that the stewed brisket easy to rot, but also