How to stew beef brisket that is both rotten and delicious: tomato stewed beef brisket

Ingredients:

One piece of beef brisket, 5 tomatoes, 1 potato, 1 onion, 2g green onions, 2 pieces ginger, 2g peppercorns, appropriate amount of salt, appropriate amount of white sugar, appropriate amount of tomato juice, appropriate amount of cooking wine

Method:

1. Wash the beef brisket and soak in water until There is no bleeding of blood and water (to remove the fishy smell), and multiple water changes are required during this period.

2. Wash the beef brisket again and place it on a chopping board. Selectively remove part of the fat and mucous membrane on the surface, and cut it into 3-4cm square beef brisket pieces for later use.

3. Put water in the pot, slice 1 piece of ginger into the pot, sprinkle peppercorns into the pot, put the beef brisket pieces into the boiling pot, pour in 1 tablespoon of cooking wine, and cook When the bloody scum overflows, remove it, rinse the scum with warm water, and control the water for later use.

4. Heat the wok and add oil. Cut the green onion into sections and add another piece of ginger slices to the pan to stir-fry until fragrant. Add the beef brisket to the pan and stir-fry quickly until the meat surface is slightly browned and shrunk.

5. Pour in enough boiling water, boil the pot again, skim off the overflowing foam, and pour the meat and soup into the pressure cooker.

6. After the high heat reaches steam, turn to medium heat and continue to "press" for about 15 minutes. Turn off the heat and wait until the pressure cooker naturally deflates and then remove the lid.

7. Put the whole washed tomatoes into the pot, wash the potatoes, peel them and cut them into pieces. Put them into the pot. Wash the onions, cut them into strips and put them into the pot. Cook on high heat. After boiling the pot, turn to medium-low heat and continue to simmer covered.

8. Simmer until the ingredients in the pot are cooked and soft. Gently tear off the tomato skin and crush the whole tomatoes with a spoon. You can see the moment when the tomatoes "explode" into pulp, and the color of the whole pot of soup suddenly becomes brighter.

9. At this time, you can season according to your personal taste. Add concentrated tomato juice, white sugar, and salt to the pot to taste. Stir all the ingredients and seasonings in the pot thoroughly and continue to simmer until the soup is thick. Ready to serve. How to stew beef brisket that is both rotten and delicious: Stewed Beef Brisket with Radish

Ingredients:

500g beef brisket, 1 white radish, 1 green pepper, 1 piece of ginger, 1 star anise, bay leaf 2 slices, 2 dried chili peppers, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 2g of sugar, 2g of salt

Method:

1. Cut the beef brisket against the stripes It is the size of mahjong. Put the ginger slices in the pot under cold water, blanch them and take them out.

2. Put the blanched beef brisket into the clay pot, add enough water (remember to add enough water, if the water is not enough in the middle, heat the water, do not add cold water), add the ginger slices, and cook over high heat Turn on and simmer on low heat for 1.5 hours (pressure cooker can be used for 25 minutes).

3. While cooking the beef brisket, slice the ginger, green pepper, and radish into cubes and set aside. Then take out the cooked beef brisket and drain it (reserve the beef broth for later use).

4. Put a small amount of oil in the pot, first add ginger, dried chili peppers, star anise, and bay leaves to bring out the aroma, then add beef and stir-fry for a while.

5. Add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 1 tablespoon of cooking wine. Pour in the brisket stew soup, then add the radish, add sugar, bring to a boil over high heat, and simmer over low heat for 50 minutes. (Do not remove the cover during this period).

6. Finally add the green pepper, turn up the heat, and stir while stirring to reduce the juice. When the juice is thickened, add a little salt to enhance the flavor. How to stew beef brisket that is both rotten and delicious: Stew beef brisket with spicy cabbage

Ingredients:

Appropriate amount of beef brisket, appropriate amount of spicy cabbage, appropriate amount of green onions, appropriate amount of MSG, appropriate amount of garlic, appropriate amount of grass fruits, aromatic The right amount of leaves, the right amount of cinnamon, the right amount of fennel, the right amount of cooking wine, the right amount of salt, the right amount of dried chili pepper, and the right amount of dark soy sauce

Method:

1. Wash the beef brisket, boil it with boiling water, and discard it Reserve blood for later use. Prepare the spicy cabbage for later use

2. Pour another pot of cold water, put the beef brisket, bay leaves, cinnamon, fennel, grass fruit, ginger, garlic and other spices into the pot and bring to a boil, add cooking wine, dark soy sauce .

3. Continue to cook on low heat for 2 hours, then take out the beef brisket and cut it into small pieces about 2 cm wide with a knife.

4. Pour the cut beef brisket into the pot and continue to cook on low heat for an hour. Add the spicy cabbage and cook for ten minutes.

5. Salt, monosodium glutamate, green onions, etc. can be added appropriately.

How to braise beef brisket that is both rotten and delicious: Braised beef brisket with bamboo shoots and radish

Ingredients:

500g beef brisket, one white radish, appropriate amount of dried bamboo shoots, one star anise, one grass fruit, Half a root of cinnamon, appropriate amount of pepper, appropriate amount of fennel, appropriate amount of dried chili pepper, two hawthorns, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of white sugar, appropriate amount of soy sauce, appropriate amount of fresh taste, appropriate amount of salt, appropriate amount of chicken essence

Method:

1. Cut the beef brisket into small pieces, blanch the beef brisket and discard the foam.

2. Prepare the aniseed ingredients. Pour all the ingredients except dried bamboo shoots and white radish into the pressure cooker and cook together with the beef brisket. Turn to low heat and cook for an hour.

3. After the pressure cooker is deflated, add the bamboo shoots that have been soaked in advance and cook again for 30 minutes.

4. After deflating, add white radish cubes, cook for 15 minutes, deflate and serve. How to stew beef brisket that is both rotten and delicious: stew beef brisket with tomatoes and potatoes

Ingredients:

One pound of beef brisket, 2 tomatoes, one carrot, one potato, appropriate amount of green onion, appropriate amount of ginger, garlic Appropriate amount

Method:

1. Boil the beef brisket in a cold water pot for one minute, blanch it and remove it, then put it into a pressure cooker and add water, ginger slices, green onion segments, cooking wine and a stew meat Material bag, press for about half an hour and turn off the heat.

2. Peel the tomatoes, cut the carrots and potatoes into hob pieces, prepare the garlic and onions, beat the garlic into minced garlic, chop the onions into chopped green onions, cut the tomatoes into pieces, soak the carrots and potatoes in water and wait use.

3. Light the fire and heat the oil in the pan. First add the tomato sauce and stir-fry until the red oil comes out, then add the minced garlic and stir-fry, then add the tomato cubes and stir-fry briefly.

4. Add the fried tomatoes to the stewed half-cooked beef brisket soup, then add carrots and potato cubes, simmer together, and add an appropriate amount of salt.

5. After about half an hour, the carrots and potato pieces are stewed, the tomatoes and beef brisket are overripe, the aroma of the vegetables and beef are blended together, and the tomato and potato stewed beef brisket is ready.

6. Serve in a deep plate and sprinkle chopped green onion on top. How to stew beef brisket that is both rotten and delicious: Spicy Yam Beef Brisket

Ingredients: 750g beef brisket, 1 yam, 1 carrot, half a green onion, 1 piece of ginger, 10 pieces of garlic grains, 2 star anise, 1 cinnamon, 2 or 3 bay leaves, 5 or 6 dried chili peppers, 2 tablespoons of bean paste, 2 tablespoons of rice wine, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and appropriate amount of salt

Method:

1. Cut the beef into large pieces and put it into a pot of cold water. After the water boils, take it out and wash off the scum on the surface and set aside.

2. Heat 1 tablespoon of oil in a wok, sauté onion segments, ginger slices, garlic granules, star anise, cinnamon, bay leaves, pepper segments and other spices, add Pixian bean paste and stir-fry Out of red oil.

3. Add beef and stir-fry evenly, then pour in rice wine, soy sauce and sugar, stir-fry evenly, then add an appropriate amount of boiling water (the amount of water should cover the beef), bring to a boil over high heat, then reduce to low heat and simmer for about 1 Hour.

4. Add the yam and carrot pieces, bring to a boil over high heat, then reduce to low heat and continue to simmer for about 2 to 30 minutes. Finally, add an appropriate amount of salt according to the saltiness to adjust the taste and turn up the heat to thicken the soup to your liking. extent.

5. There is no need to drain the soup, leave more to use with rice and it tastes great. How to stew beef brisket that is both rotten and delicious: Stew beef brisket with carrots

Ingredients:

2 pounds of beef brisket, 4 carrots, 1 small piece of ginger, 1 section of green onion, 5 bay leaves, 1 piece of cinnamon bark, 1 piece of tangerine peel, 1 piece of grass fruit, 2 pieces of star anise, 5 dried chili peppers, 10 pieces of rock sugar, 2 tablespoons of dark soy sauce, 2 tablespoons of watercress, and appropriate amount of coriander

Method:

1. Peel the ginger, flatten it and cut it into small pieces. Cut the green onions into sections. Cut the beef into pieces and cook it in a cold water pot for 20 minutes until foaming. Drain and set aside.

2. Pour more oil into the wok and heat it up, then add ginger, watercress, scallions and spices and stir-fry until fragrant. When the aroma comes out, add beef and dark soy sauce and stir-fry together. Evenly.

3. Pour the fried beef into the pressure cooker, then add rock sugar, and then pour in 1 cup of water. Do not cover the pressure cooker and simmer over medium heat for about half an hour, stirring occasionally in the middle. .

4. While the beef is simmering, wash the carrots clean and cut into large pieces with a hob.

5. Pour the carrots into the pressure cooker, securely cover the lid and simmer over high heat until the gas is released, then reduce to the lowest heat and simmer for 15 minutes.

6. Put it into a bowl and sprinkle with a little coriander to enhance the aroma. How to stew beef brisket that’s both rotten and delicious: Beef brisket in sour soup

Ingredients:

500g beef brisket, 6 large tomatoes, 2 tablespoons of tomato sauce, 2 green onions, 4 slices of ginger, oyster sauce 1 tablespoon, 1 tablespoon 1 tablespoon, 1/2 tablespoon salt, 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1/2 tablespoon mature vinegar, 1 tablespoon sugar, 2 star anise, 2 segments of cinnamon, 1 small bowl of boiling water

Method:

1. Wash the tomatoes and lightly cut them with a cross-shaped knife on the surface, blanch them in boiling water until the skins are rolled up, rinse and peel them under running tap water. , put into a slightly deeper vessel.

2. Use a spoon or disposable plastic gloves to crush or scratch the peeled tomatoes to squeeze out as much juice as possible.

3. Cut the beef brisket into small pieces, blanch it in boiling water until it changes color, skim off the foam, take it out and set aside.

4. Pour the beef brisket, green onions, ginger, oyster sauce, cooking wine, light soy sauce, dark soy sauce, mature vinegar, sugar, star anise, cinnamon and a small bowl of boiling water into the electric pressure cooker, stir evenly and press for 20~ 30 minutes.

5. After heating the wok, add a little oil, pour in the pressed tomato sauce and stir-fry over medium heat until it becomes sandy. Add the tomato sauce and continue to stir-fry.

6. Remove the scallions, ginger, star anise and cinnamon from the braised beef brisket in the pressure cooker. Pour all the beef brisket and soup into the pot, mix with tomato sauce and add salt.

7. After the ingredients in the pot boil, pour all the ingredients into the casserole, simmer over low heat for 40 minutes, and add a little coriander when eating.