Beef brisket refers to a piece of meat with muscle, meat and oil, which is just a general term. According to the parts, the meat in many parts of cattle can be called breast meat.

The imported part is mainly beef ribs cut into strips (also called meat strips), which are boneless meat strips taken between ribs. There is more lean meat, less fat and less tendons, which is suitable for stewing or stewing soup.

In addition, in the upper layer of tenderloin, there is a tenderloin with less muscle, less oil and more meat, but its shape is irregular. It can also be called beef brisket, which is an excellent braised part.

Don't use too much water for braised beef, just parallel to the meat. When stewing, as long as the pot cover is kept on a small fire, almost no water will be lost, and finally the oil inside will be stewed out.

Remember to use small fire. Only a small fire can make the meat tasty, and the meat will not be too rotten, soft and chewy.

2. Fried beef

Slice along the grain and horizontally; Marinate beef with soy sauce and mix well with starch or egg white; If you have time, you can marinate the meat with some oil 1-2 hours.

In this way, the oil will penetrate into the meat, and when frying in the oil pan, the oil in the meat will destroy the crude fiber of the meat because of expansion, so that the meat will be fresh and tender.

Stir-fried beef with more oil and more fire. Stir-fry the beef for medium, not too long, so as not to be too old.

3. Braised beef with red sauce

When we stew beef, we should use hot water instead of cold water. Hot water can quickly solidify the protein on the surface of beef, prevent amino acid leaching and keep the meat delicious. In the process of cooking, put some salt in the later stage and add enough water at a time. Wash the mustard with cold water before stewing beef, so that the meat will be cooked faster and tender. Wrap a few strips in gauze and cook them together.