Beef brisket stewed with radish

Compared with pork, beef brisket has a lower fat content and is more suitable for people who do less physical labor. The method of cooking beef brisket is also very common. It is delicious and nutritious when paired with tomatoes and radishes. If we want to make delicious beef brisket and radish, we first need to prepare high-quality ingredients. If we want the beef brisket and radish to have a soft and tender texture, we need to simmer them over low heat for a long time.

Beef brisket and radish is a home-cooked dish with a light taste, whose main ingredients are beef brisket and radish.

Required main ingredients

Beef brisket, white radish (the amount should be half or two-thirds of the beef brisket, it is better not to use the same amount as it will reduce the aroma of the beef).

Required seasoning

Salt, sugar, soy sauce, some ginger slices, aniseed, cooking wine, some green onions

Recipe

1. Wash and cut the beef brisket into strips about 2 cm wide and 3 cm long, and boil them in hot water.

2. Heat oil in a pan, put in the beef brisket and stir-fry, add soy sauce to color it, and when the soy sauce is evenly coated on the beef brisket, add water to cover the beef brisket. Bring to boil and add all the spices.

3. After simmering on low heat for half an hour, the beef brisket is basically cooked and soft. Add the radish (cut into pieces), bring to a boil on high heat, then continue to simmer on low heat. It will be done in about half an hour.

4. After cooking, you can add appropriate seasoning (salt, sugar).

Beef brisket refers to a piece of meat with tendons, meat and fat, that is, the soft muscle in the cow's abdomen and near the ribs. It is a general term. If classified by parts, meat from many parts of the cow can be called beef brisket. The beef ribs imported from abroad are mainly cut into strips, which are boneless strips of meat taken from between the ribs. They have more lean meat, less fat and less tendon, and are suitable for braising or stewing. In addition, there is a piece of tenderloin edge on the upper layer with less tendon, less oil, more meat, but irregular shape. It can also be called beef brisket, which is a superior braised part. Beef tendon can be considered a type of beef brisket, with more tendons and less oil, or even all lean meat. It is generally used for braising and is not suitable for stewing soup, let alone braising.

Beef brisket provides high-quality protein and contains all types of amino acids. The proportions of various amino acids are basically the same as those in human protein. The creatine content is higher than any other food.