Beef is rich in nutrients, delicious flavor, contains protein and a variety of amino acids needed by the human body, usually eat some beef, you can add nutrients and energy for our body, enhance the body's immunity. Beef body parts are more, each part also has a different practice suitable for it, such as beef tendon suitable for brine, beef tenderloin suitable for frying, beef brisket suitable for stew, stewed beef brisket can be said to be the most common beef practice in our life.
Stewed brisket is delicious, but not so good to do, at home to do stewed brisket, often encountered problems is the brisket taste firewood is not soft, the aroma is not enough to have a fishy flavor, leading to the cause of these problems is generally the improper use of seasoning and some small details did not pay attention to. Because beef compared to pork and lamb, the fiber is more thick, especially easy to firewood, so more attention should be paid to the method and skills in the production.
Below I will share with you the specific method of beef stew, remember "2 do not put 2 tricks", stewed brisket soft not firewood, fresh and fragrant without fishy flavor.
Beef Brisket Stew
Preparation ingredients: 1000 grams of beef brisket, a scallion, a piece of ginger, anise three, 2 grams of pepper, a small piece of cinnamon, two pieces of incense, a little dry chili, salt, 30 grams of soy sauce, 10 grams of soy sauce, a little white pepper.
Practice steps:
1, cut the fresh beef brisket into small pieces of about 2 cm square, put in a basin, add water that does not exceed the brisket, soak for about 2 hours, soak out the brisket in the residual blood, this step can be effective in removing the fishy smell of brisket. When we are shopping for brisket, try to choose fat and lean brisket, which tastes more flavorful and is not easy to firewood.
2, cut the scallions into scallion segments, ginger cut into ginger slices, other spices with water to soak, control dry water spare.
3, add the right amount of water in the pot, soak the bleeding brisket pieces of cold water blanching, boil over high heat and add a little cooking wine to deodorize, continue to cook for about 2-3 minutes.
4, brisket blanching is completed, fish out, with warm water to rinse off the surface of the residual foam, and then the water dry standby.
5, add cooking oil in the frying pan, when the oil is hot, add green onions, ginger and other spices to stir-fry, stir-fry the flavor of the spices.
6, then the blanched brisket blocks under the pot stir fry for about 2 minutes, the surface of the brisket blocks stir fry until light brown.
7, add the brisket pieces of boiling water, high heat to boil and then turn to medium-low heat, cover the pot and simmer for about 40 minutes.
8, 40 minutes after adding the appropriate amount of salt, 30 grams of soy sauce, 10 grams of soy sauce, a little white pepper to taste, continue to stew for 20 minutes can turn off the fire out of the pot.
This good stewed brisket, one can not eat can be placed in the refrigerator frozen preservation, usually used to do potatoes stewed brisket, tomatoes stewed brisket can be, especially save time.
Tips for stewing brisket:
2 don't put
A, don't put wine
We can add some wine to the brisket blanching to get rid of the fishy, but in the official stewing brisket when you can't add wine, this time to add wine will make the brisket produce a strange flavor. The brisket will produce a strange flavor.
Second, do not put salt too early
stew brisket, to stew brisket to seven or eight cooked before adding salt, add salt too early, then the beef protein premature condensation, which leads to hard meat stew not rotten.
2 tips
1, buy back the brisket to be soaked in advance, soak the blood water, this step can effectively remove the fishy smell of brisket, but also make the brisket more easy to taste.
2, brisket block blanching should be rinsed with warm water, not cool water, cool water will make the brisket's meat tight, resulting in a hard brisket taste not soft and rotten.