Brisket needs to be braised for 1-2 hours to be tender.

Brisket is a cut of meat with tendons, meat, and grease, which is the loose muscle in the belly and near the ribs of the cow. The meat here has more lean meat, less fat, and less tendon, making it suitable for braising or stewing. Some of the more common ways to prepare brisket are stewed potatoes, soybean casserole, tomato brisket, and red braised brisket.

Brisket is usually braised for 1-2 hours before it rots. Even if you use a pressure cooker to braise it, it should cook for at least 40 minutes. The biggest fear of braising brisket is that the meat will not be tender enough.

Stewing beef brisket need to pay attention to the following points:

1, do not put salt too early, otherwise the meat contraction easy to cook not rotten.

2, the fire should be enough.

3, the whole piece in the pot, and cook until soft and rotten before cutting.

How to choose the brisket:

1, fresh beef is glossy, red uniformly slightly dark, fat is white or yellowish, the appearance of a slightly dry or air-dried film, non-sticky, elasticity is good, there is a taste of fresh meat and the old beef color dark red, the quality of the rough tender beef color red, the quality of the firm and fine, elasticity of the fresh brisket is glossy, the color of red, fresh beef brisket is glossy, red, the color of the red, the color of the red. A little fat is white or white.

2, from the appearance of the fact that the selection of brisket, with the selection of five meat in general, fat and thin, there are three to five layers of meat, is the best brisket 2 with the hand to feel, we are in the selection of brisket, but also pay attention to the brisket of the meat whether it is fresh, which requires us to use the hand to feel a look at the meat is not injected water.

3, in general, fresh brisket glossy, reddish color, a little fat for white or yellowish, slightly dry appearance or air-dried film, touching with the hand is not sticky and elasticity is good, there is a unique taste of fresh beef if the brisket meat appearance sticky or extremely dry, with the hand pressure depression can not be restored, then it is shown that the brisket meat has been not fresh.