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Beef brisket preparation methods, these three methods are the most popular!
Nowadays, many people worry about gaining weight by eating meat, so today I recommend that everyone can eat beef brisket, which can supplement various nutrients such as protein and amino acids. Moreover, the fat content in beef brisket is very low, so as long as the correct method is mastered, there is no need to worry about gaining weight.
First, Radish Braised Beef Brisket
Materials
Beef brisket, white radish, dark soy sauce, salt, chicken essence, cooking wine, rock sugar, sesame seeds, scallions and ginger
Preparation
1.Wash the beef brisket and put it in water, add cooking wine, scallions, and ginger to boil for 20 minutes to remove the blood.
2.After the beef brisket has cooled down, cut it into pieces, and cut the carrots into pieces.
3.Heat the pot with oil, sauté scallions and ginger, then stir-fry the carrots and beef brisket, add dark soy sauce, salt, rock sugar, cooking wine, and a bowl of water. After boiling over high heat, reduce the heat to low and slow-cook until the beef and carrots are well-flavored, tender but not overcooked. Finally, add a little chicken essence and sprinkle with sesame seeds for decoration.
Second, Tomato Braised Beef Brisket
Materials
Beef brisket 2 catties, tomatoes 4, carrots 2, Sichuan peppercorns, large cardamom, scallions, ginger, star anise in appropriate amounts
Preparation
1.Cut the beef brisket into pieces, blanch twice with boiling water, and wash clean.
2.Wash the carrots and cut into pieces. Wash the tomatoes and cut into pieces.
3.Add some boiling water to the clay pot, add the beef brisket, and at the same time add scallions, ginger, cassia bark, star anise, a little vinegar, cover the lid, boil over high heat and then simmer over low heat.
4.After simmering for 30 minutes, add carrot pieces, tomato pieces, and a little soy sauce.
5.After about 2 hours of simmering, add an appropriate amount of salt.
6.Simmer for another 30 minutes or so before serving.
Third, Braised Beef Brisket
Materials
Beef brisket 550g, ginger 5 slices, garlic 1 piece, star anise 4 pieces, potatoes 200g, carrots 100g, seasonings: rock sugar 30g, Haian brand seafood sauce 2 tablespoons, soy sauce 1 tablespoon, rice wine 2 tablespoons, water 1200ml
Preparation
1.Cut the beef brisket into blocks of 40mm x 40mm.
2.Bring a pot of water to a boil, add the beef brisket, blanch until the water boils, remove and wash for later use.
3.Heat 1 tablespoon of oil in the pot, add rock sugar, and slowly cook over low heat until melted and turns to a caramel color.
4.Add ginger slices, scallion pieces, and star anise, stir-fry until fragrant.
5.Add the beef brisket and stir-fry until evenly colored.
6.Add rice wine and seafood sauce, stir-fry until evenly colored.
7.Add 1200ml of water, soy sauce, and the water level should be about 30mm above the meat pieces. Boil over high heat and then simmer over low heat for 90 minutes.
8.In another pot, add 1 tablespoon of oil, then stir-fry the cut carrots and potatoes until slightly golden brown on the surface.
9.Pour the beef brisket and soup together into the pot. After boiling, continue to simmer over low heat for about 60 minutes.
10.When the soup is reduced to a shallow layer at the bottom of the pot, the chopsticks can easily insert into the lean part.
