? To make brisket without firewood and dregs, two points are important. One is to choose a good fat and thin brisket, and the second is to stew slowly and tastefully over low heat, it is best to use a casserole, so that the fat of the fat meat slowly melts and soaks in the soup, and the lean meat fibers are gradually stretched, and the meat between the silk is filled with soup, so it tastes very good. Very tasty, think of all the mouth.
Here we are now sharing my stewed brisket method, simple, but very tasty, not stuffed teeth and chewy.
Stewed beef brisket
Materials: beef brisket 1700 grams, 3 star anise, 1 scallion, 3 grains of sand nuts, 1 piece of Angelica dahurica, 3 grains of cardamom, 2 small pieces of cinnamon, 2 dry red pepper, 3 pieces of sesame leaves, 1 pinch of peppercorns, soy sauce in moderation, salt in moderation.
Making process:
1. clean beef brisket, cut into 3, 4 centimeters of large pieces; into a pot of cold water, medium heat to boil;
2. cook beef, will be ready to spices, do not have to be exactly the same as mine, can be adjusted according to taste;
3. beef boiled, turn to a low heat, chopsticks will be out of the beef, and while the clamping side of the pot, shabu-shabu, don't let the blood foam on the beef, and the blood is not a good thing. Don't let the blood foam on the beef;
4. blanched beef into the crockpot, the spices, soy sauce and into the pot; tossed evenly, so that the meat is stained with soy sauce color, add hot water, the water is appropriate to submerge the beef, the salt should not be put, it will affect the maturity of the beef;
5.
I use an electric crockpot, select the "Braised Beef" program, time set for the "Braised Beef" program, the time set for the "Braised Beef" program, the time set for the "Braised Beef" program, and the time set for the "Braised Beef" program.
6!
Tips:
1. blanch the beef, you can remove the impurities in the soup, so that the soup is clearer, the taste is also refreshing;
2. beef cut into large pieces, more addictive to eat;
3. spices adjusted to suit the liking of the salt after the release, so that the proteins do not prematurely contraction and not rotten.