Beef brisket is a meat part that is difficult to stew, but if it is stewed over high heat, it will take several hours to be completely stewed. So, why doesn’t beef brisket become tender when stewed? What should I do if the beef brisket is not cooked well?

Why is the beef brisket not cooked well?

The time is too short. Choosing meat is also key. Beef brisket should be ribbed and fatty. You must choose the right part of the beef and the breed of the cow. The beef in some places is very old and cannot be stewed. It will still be crumbly after being stewed. Beef tendon has many tendons and is thin, making it difficult to stew. But the pressure cooker is king.

How long does it take to stew beef brisket?

One and a half hours. The biggest fear when making beef brisket is that the meat is not tender enough. There are probably three things you need to pay attention to. First, don’t add salt too early, otherwise the meat will shrink and become overcooked. Second, the heat should be sufficient. An ordinary casserole or cast iron pot should be cooked for at least one and a half hours. Even in a pressure cooker, it takes thirty minutes. And the third point is to put the beef brisket into the pot in one piece! There is no incision! That’s right, this is the third point you need to pay attention to to get tender beef brisket. If the beef brisket is cut into pieces immediately after blanching, the meat juice will be lost too easily, and the muscle fibers will also feel a bit "unstretchable", and the taste will be a bit dull. Add the whole piece to the pot and cook until tender before cutting.

How to stew beef brisket so deliciously yet rotten

Ingredients preparation

950g beef brisket, 400g dried bamboo shoots, salt, rock sugar, ginger, garlic, star anise, cinnamon , dark soy sauce, geranium leaves, sand ginger, grass fruit, water, vegetable oil.

Method steps

1. Cut the beef brisket into large pieces, put it into a pressure cooker to crush the beef brisket, and then cut it into small pieces;

2. Crush the garlic into flat pieces. Smash the ginger, star anise, cinnamon, bay leaves, sand ginger, and strawberry. After washing all the spices, preheat the oil pan and stir-fry until fragrant;

3. Pour in the beef brisket and stir-fry for 1 minute. Then pour in the dried bamboo shoots and stir-fry for 2 minutes, add water to cover the beef, and add a small piece of rock sugar;

4. Pour in the dark soy sauce, cook over high heat for 10 minutes, then turn to low heat and slow down again Just simmer for 30 minutes and add salt before serving.

Tips

1. Don’t cut the brisket too big, just a small square with your fingers will do

2. Add enough water at one time, do not add cold water in between

3. You can put some vinegar

4. Put a few hawthorns

5. Pour out the water first, then add cooking wine, onion, ginger and fennel directly, then add water, and mix together Stew

6. Put an appropriate amount of tea leaves into a gauze bag and tie it tightly, then put it into the pot and stew it with the beef

7. Add some rock sugar or white sugar