vAfter the frost, the temperature difference between day and night is greater. In addition to clothing to resist the cold air, food can also play a role in keeping out the cold. Today I would like to recommend a home-cooked dish that is very suitable for autumn and winter: braised beef brisket with radish. Although it is a bit expensive, it is still acceptable to eat once a week. My family often says that eating anything is better than taking medicine. If you eat well, your health will be great.

Beef brisket is the most suitable part of the beef for braising. It is richer in nutrients than pork. Beef contains high-quality protein, potassium and minerals. It has the functions of strengthening the spleen and stomach, strengthening muscles and bones, nourishing blood, and improving immunity. It is an indispensable nourishing food in autumn and winter. Eating beef in the cold winter can keep out the cold and warm the stomach.

Many people ask what makes beef brisket stew delicious? Beef brisket is delicious when stewed with carrots, white radish, tomatoes, and potatoes. Everyone has their own preferences and tastes. My favorite is to stew beef brisket with white radish. White radish can not only remove the mutton smell of beef, but also make it taste more delicious. You can never get tired of eating it.

If beef brisket is not stewed well, it will not only become tough but also taste bad. There is a secret to making delicious stewed beef brisket. The braised beef brisket with radish I made is even better than the restaurant’s. It’s soft and flavourful and not filling your teeth. Every time I eat it, there’s not even any soup left.

My recipe is very homely and not difficult at all. As long as you master a few tips, it will be delicious if you follow it.

Braised beef brisket with radish

Main ingredients: beef brisket, white radish

Detailed production steps

1. Beef brisket should be soaked in water for an hour in advance , this will not only remove impurities from the beef, but also make the meat softer.

2. Prepare onions, ginger, garlic, cinnamon, grass fruits, bay leaves, star anise, angelica, Sichuan peppercorns, fennel, and dried chilies. Do not slice the garlic, just fluff it whole.

3. Also prepare a tomato. Tomato can not only speed up the ripening of the beef brisket, but also play a role in removing greasiness. In addition to tomatoes, you can also put hawthorn and tea bags.

4. Cut the beef brisket into pieces and put it in a pot under cold water, add ginger slices and cooking wine.

5. Boil water for 3-5 minutes and take it out.

6. Put oil in the pot, stir-fry the ginger slices and garlic over low heat.

7. Then add the beef brisket and stir-fry slowly until the water in the beef brisket dries up and changes color slightly. Be sure to use low heat for this step, otherwise it will be burnt.

8. After the beef brisket is fried, add all the aniseed ingredients and tomatoes and stir-fry together.

9. Pour in light soy sauce, dark soy sauce, cooking wine, oyster sauce and rock sugar to taste. Wait until the end to add the salt, as this will make it easier for the brisket to cook.

10. Turn to high heat and stir-fry for 2 minutes to fully color the beef brisket, then pour in hot water, and add enough water at one time. Simmer over low heat for an hour, add the white radish, then add salt to taste, and continue to simmer for 20 minutes. Before serving, sprinkle with coriander, pour a spoonful of balsamic vinegar, stir evenly and serve.

11. Whether it is stewed beef brisket, stewed pork ribs or braised pork, I always put a spoonful of balsamic vinegar before serving to remove greasiness and enhance the flavor. The combination of beef and coriander will make the aroma more intense. If you don't like coriander, leave it out.