There are many ways to prepare brisket, and each dish has its own unique flavor. At the same time, brisket is very nutritious. Brisket is very low in fat, but it is a low-fat source of linoleic acid and a potential antioxidant.
How to Make Brisket
When it comes to brisket, most of my friends' first thought is to eat it. But making the most of the ingredient depends on knowing what it is, and now let's talk about what brisket is. Brisket is the loose muscle of the cow's abdomen and close to the cow's ribs, and the brisket of a fresh yellow cow is good. It is a piece of meat with tendons, meat, and grease, which is just a general term. The foreign imported portion is based on beef ribs cut into strips (also known as strip meat), which are boneless strips of meat taken from between the ribs, with more lean meat, less fat, and less tendon, suitable for braising or stewing. After having a good understanding of the ingredients, let's take a look at how to make brisket.
The main ingredients of this dish of braised beef brisket are Beef brisket (appropriate amount). In this process will use the seasonings are carrots (appropriate amount), potatoes (appropriate amount), parsley (appropriate amount), soy sauce (appropriate amount), old soy sauce (appropriate amount), cinnamon (appropriate amount), peppercorns (appropriate amount), star anise (appropriate amount), rock candy (appropriate amount), dry chili pepper (appropriate amount), ginger and garlic (appropriate amount), cooking wine (appropriate amount). Specific methods are as follows: cut your favorite size of brisket, cold water in a pot, boil the bleeding water; will be boiled brisket wash foam, dry standby; carrots, potatoes, cut rollerblade; ginger and garlic slices, dry chili pepper section, anise, cinnamon, dry chili pepper rinsed clean and standby; pot of oil, burned to 7, 8 mature into the ginger and garlic incense; then into the brisket stir fry for a while, into the dry chili pepper and cinnamon stir fry; stir-fry to After the brisket brown to put soy sauce, old soy sauce and cooking wine, stir-fry to the top color; then transferred to the casserole, add a bowl of water, no more than brisket is almost, large fire boil after a small fire boil 1.5-2 hours; brisket boring to crispy and soft, and then put into the potatoes and carrots; boring to the carrots and potatoes are soft and ripe, put the cilantro on it.
Brisket Cooking Tips
As a foodie, I have a deep love for brisket as an ingredient, and brisket is capable of cooking many delicious dishes. The brisket is more suitable for stewing, mainly can make soup, stew and so on, potatoes roasted brisket, stewed brisket, curry brisket are very popular dishes. Although brisket is delicious, but it is very need cooking skills. Now let's talk about it.
As for how to stew the brisket to be completely soft, the simpler way is to use a pressure cooker to press for half an hour, and then secondary processing. If you don't have a pressure cooker at home, you can slightly add a little hawthorn in the pot, and then stew for two hours on medium-low heat. And you must not put salt too early to make brisket, otherwise it is easy to make it hard and completely chewy. Cooking with a hawthorn, a piece of orange peel or a little tea, the beef is easy to rot; clear stewed beef can better preserve the nutrients. Cook the old beef the night before the beef coated with a layer of mustard, the next day with cold water after rinsing under the pot to cook, cooking, and then put a little wine, vinegar, so that after the treatment of the old beef is easy to cook, and the meat becomes tender, good color and taste, aroma. Braised beef, add a little potherb mustard, meat flavor. Beef fibrous tissue is thicker, connective tissue and more, should be cut horizontally, the long fibers cut off, not along the fibrous tissue cut, otherwise not only can not taste, but also chewed. The beef is easily blackened by the wind, and then spoiled, so pay attention to the storage.
Nutritional Value of Beef Brisket
As the old saying goes, "Food is the only thing that matters." Eating is the heaviest part of our daily life. We people eat at the same time, on the one hand, enjoy the unique taste of the dishes on the other hand, but also from the extraction of the nutrients that our body needs. What nutritional value can we get from brisket, which is everyone's favorite food?
Beef brisket provides high-quality protein, contains all kinds of amino acids, and the ratio of various amino acids is basically the same as the ratio of various amino acids in human proteins, and it contains more sarcosine than any other food. Brisket is low in fat, but it is a low-fat source of linoleic acid and a potential antioxidant. Brisket contains minerals and B-complex vitamins, including niacin, vitamin B1 and riboflavin. Beef is also the best source of the iron you need every day. Brisket also contains carnitine. At the same time, beef is rich in protein, amino acid composition is closer to the human body needs than pork, can improve the body's ability to resist disease, growth and development and post-operative, post-disease conditioning of people in the supplementation of blood loss, repair of tissues, etc., especially suitable for cold winter food beef can warm the stomach, is the season's tonic good; beef has a tonic in the qi, nourish the spleen and stomach, strong bones, phlegm and wind, quench the thirst of salivary effect, suitable for the qi under hidden, shortness of breath, weakness, weakness of muscles and bones, the effect of the qi, the body is not good, the body is not good. It is suitable for people who are weak in qi, short of qi, weak in muscles and bones, anemic and sick, and have yellow face and eyesight.
How to buy beef brisket
From the food we can get our own body lack of nutrients, so we can improve our health. Therefore, we must pay attention to some details while cooking and enjoying the dishes. Some of you may have opened your eyes when you read this. The details we are talking about here mainly refer to the `buying' of ingredients for the dishes. Now, let's take a look.
Fresh beef is glossy, red uniform slightly dark, fat is white or light yellow, slightly dry appearance or air-dried film, not sticky hands, good elasticity, fresh meat flavor. The old beef color dark red, thick; tender beef color light red, texture firm and fine, elastic. Fresh beef brisket is glossy, reddish color, a little fat is white or yellowish, the appearance of slightly dry or air-dried film, touching the hand is not sticky and elasticity is good, there is a unique flavor of fresh beef. If the appearance of brisket meat is sticky or extremely dry, with hand pressure after the depression can not be restored, it indicates that the brisket meat is not fresh.
Brisket eating taboos
The most nutritious and tasty place in the cow is the brisket, brisket is the part of the cow between the ribs and tendons, brisket is eaten no matter the taste or flavor is very popular, but we need to be aware of some aspects of brisket, so as to avoid some other conditions during the process of eating. The process will appear some other conditions in the crowd to pay special attention to the following we take a look at the brisket eating notes.
We eat brisket before it is best to consider their physical whether you can eat it: the general population can be eaten, suitable for growth and development, postoperative, post-disease recuperation people, in the gas under the hidden, shortness of breath, weakness, anemia and yellow eyesight of the people to eat; infectious diseases, liver disease, kidney disease, people eat with caution; yellow beef is hairy, suffering from sores and scabies eczema, acne scurvy, itchy with caution; high cholesterol, high fat, the elderly, the elderly, the elderly, and the poor, the poor, the poor and the poor. High cholesterol, high fat, the elderly, children, people with weak digestion should not eat more. Brisket is suitable for people who are growing and developing to eat, it is conducive to swelling into the growth of bones, can also be used for surgery to tonic body, but for some special physique of the crowd on the best not to eat brisket.