Beef brisket refers to the soft muscles near the ribs of cattle. This part of meat, with more lean meat, less fat and a small amount of fascia, is more suitable for braised or stewed soup, and tastes delicious. When stewing brisket, many friends like to add some vegetables such as potatoes or tomatoes, which are delicious and rich in nutrition.
Stewed beef brisket with potatoes, potatoes are soaked in beef soup, which is soft, salty and delicious. However, in the process of stewing beef brisket, potatoes should be put at the right time, otherwise, potatoes will become mashed potatoes or not soft enough. So, what should I do if I want to eat soft potatoes? The specific practices are shared below and summarized at the end of the article.
Ingredients for stewed beef brisket with potato: 500g beef brisket, potato 1 piece, tomato 1 piece, aniseed 1 piece, onion, ginger, dried hawthorn, a little vegetable oil, 3g salt, soy sauce 1 spoon, cooking wine.
Production process:
1, cut the brisket into medium-sized irregular pieces.
2, add water to the pot, put the cut beef brisket into the pot, add a little cooking wine, blanch.
Tip: Meat must be cooked in cold water to release the blood stasis, and beef is easy to stew and not firewood when cooked.
3. After the water is boiled, skim off the floating foam and remove it, and then rinse the floating foam on the surface of the meat with hot water. Note: Use hot water at this time to prevent the meat from shrinking rapidly when it is cold and becoming hard and difficult to cook.
4. Pour a little vegetable oil into the hot pot, add onion, ginger and aniseed to stir-fry the flavor, then add the boiled beef brisket, stir-fry the water on the surface, and then add a spoonful of cooking wine and soy sauce.
5. After the tomatoes are cut into large pieces, add half the amount and stir fry quickly, so that the tomato soup is wrapped on the beef, so that the beef will taste first and the beef will be crisp and rotten faster.
6. After stir-frying, move to the casserole, heat the water until the beef is over, and then add a few dried hawthorn, so as to play the role of acidification. The beef is more likely to be soft and rotten, then cover the lid, and turn to a low fire for stewing.
7. Due to the good heat preservation and heat transfer effect of the casserole, the brisket will be soft and rotten in about 40 minutes. Pour in the cut potato pieces and add salt, and continue to stew over low heat.
8. When the potatoes are soft for about ten minutes, add the remaining tomatoes, boil them again and turn off the heat, so that a pot of tender and delicious potato brisket is ready.
Finally, conclusion: Because potatoes are much easier to cook than beef, potato pieces can be cooked in about ten minutes, so it's best to put them when the brisket is close to maturity, and then turn off the heat when the potatoes are soft and still in shape, so as not to put them into mashed potatoes too early.
The above is the answer to "roast beef brisket with potatoes, and want to eat soft potatoes, how to do it?" The answer to the question, I hope it will help you, thank you for reading, see you next time.