Brisket:

1, brisket is generally tender and suitable for stewing.

2, brisket consumption should not be brined.

Beef tendon meat:

1, cooking put a hawthorn, a piece of orange peel or a bit of tea, tendon meat easy to rot; stewed tendon meat can be better preserved nutrients.

2, cook tendon meat the night before the tendon meat coated with a layer of mustard, the next day after rinsing with cold water into the pot to cook, cooking, and then put a little wine, vinegar, so that after the treatment of tendon meat is easy to cook, and the meat becomes tender, good color and taste, aroma.

Beef brisket:

1, marinate the beef brisket with salt and pepper, put oil in a thick-bottomed pot, put the marinated beef brisket into the pot, and fry it all around for color.

2. Add the carrots and celery, cut in half the head of garlic and add the whole black pepper, cloves and freshly ground nutmeg.

3. Add water to the pot to simmer the beef, bring the pot to a boil and cover. Place in the oven along with the pot. 170 degrees and bake for 3-4 hours.

Beef haunch:

1, burn, cook the beef when adding some rice vinegar or a certain amount of curry powder to the pot, cook until it opens, you can reduce the stinky smell.

2, do stewed beef shank meat will be a radish drill some holes, into the pot and beef with cooking; can also put a few green beans in the pot, can remove the stinky flavor.