After the first frost, there is a big difference in temperature between day and night. In addition to clothes, it can also ward off the cold air, in the diet can also ward off the cold. Today we recommend a home-cooked dish suitable for fall and winter: braised beef brisket with radish. It's a bit expensive, but it's still acceptable to eat once a week. Family members often say that eating anything is better than taking medicine, eating well, good health.

Beef brisket is the best part for braising and is more nutritious than pork. Beef contains high quality egg white, potassium and minerals. It has the functions of strengthening the spleen and stomach, strengthening the muscles and bones, tonifying and nourishing the blood, and improving immunity. It is an indispensable nourishing food in the fall and winter seasons. Eating beef in winter has the effect of protecting the cold and warming the stomach.

This way the radish stewed brisket does not leave soup, soft and tasty just delicious

Many people ask what is good to stew brisket. Carrot, white radish, tomato and potato stewed brisket is delicious, everyone has their own preferences and tastes. My favorite way to braise brisket is with white carrots. Not only do white radishes remove the flavor from the beef, but they also make it taste better.

Brisket stew is not only difficult, but also tasteless. There is a trick to braising brisket. I make a better turnip braised brisket than the restaurant's. It's soft and flavorful, and there's no soup left over every time I eat it.

My way of doing it is pretty universal and not difficult at all. If I master a few tricks, it's delicious.

Brisket stewed with radish

Main ingredients: beef brisket, white radish

Detailed manufacturing steps

1. Brisket should be soaked in water one hour in advance, which can remove impurities in the beef as well as soften the meat.

2. Prepare the scallions, ginger, garlic, cinnamon, grass nuts, allspice, chi, peppercorns, fennel and dried peppercorns. Don't slice the garlic, just pat the whole thing loose.

3. Prepare a tomato to speed up the ripening of the brisket and to remove the greasy flavor. In addition to tomatoes, you can also put hawthorn and tea bags.

4. Cut the brisket in cold water, put ginger and cooking wine.

5. Hot scald 3-5 minutes to fish out.

6. Put oil in the pot and saute ginger slices and garlic on low heat.

7. Then slowly stir-fry the brisket until it is drained of water and changes color slightly. This step must be done over low heat or it will burn.

This way the radish stewed brisket will not leave soup, soft and delicious will be delicious 8. brisket stir fry, add all the ingredients, stir fry with tomatoes.

9. Season with soy sauce, soy sauce, cooking wine, oyster sauce, rock sugar. Salt should be put at the end so that the breast meat can be cooked more easily.

10. Turn and stir over high heat for 2 minutes to fully color the brisket, then pour in hot water, the amount of water should be added once. Slowly simmer with white radish for an hour, then add salt to taste and continue to simmer for 20 minutes. Sprinkle with parsley, pour in a spoonful of balsamic vinegar, then stir well to serve.

11. Whether it's braised beef brisket, braised pork ribs or braised pork, I always put a spoonful of balsamic vinegar in the pot before serving. Beef and cilantro go especially well together and the flavor will be stronger. If you don't like cilantro, don't let it go.

The brisket stewed this way is soft and flavorful. The white radish fully absorbs the flavor of the meat and is juicy and delicious.

It is said that stewed beef brisket with back sauce is very delicious. I don't think my family would do this as long as they are braising beef brisket, it suits the family's taste, but it may not suit everyone. If you haven't done this before, try to make sure 3 pounds isn't enough.

Tips: Brisket must be cooked in cold water, and when stewing, you need to heat the water, otherwise the meat will be very hard and not easy to cook. Every time you stew brisket must put a tomato, or you can use hawthorn or tea bags instead, which can accelerate the maturity of brisket. Sprinkle a spoonful of balsamic vinegar in addition to cilantro before serving. Remember to put salt at the end.