What are the methods of stewing beef brisket?

The key to braised beef brisket is the control of time and heat. Some people don’t know how to braise beef brisket, which will easily lead to insufficient time or too long time, which will affect the taste of the beef brisket. A qualified braised beef brisket should be chewy and the meat should melt in your mouth.

Ingredients

200g beef brisket, 100g white radish, 20g carrot, 10g garlic sprout, 1 small piece of ginger, some aniseed, some cinnamon, some starch;

Seasoning

30g cooking oil, 1 tsp sesame oil, 3 tsp oyster sauce, 1 tsp soy sauce, 2 tsp broth, 2 tsp cooking wine, a pinch of pepper, 1 tsp salt, 1/2 tsp MSG;

practice

1. Cut the purchased yellow cattle brisket into pieces and soak it in water for half an hour, changing the water in the middle to soak out as much blood as possible.

2. Blanch the beef brisket in water.

3. Crush the ginger, cut the green onion into sections, peel the garlic, and cut the white radish into large chunks.

4. Pour oil into the wok, add the onion, ginger and garlic and stir-fry until fragrant. Turn down the heat, add two pieces of fermented bean curd, a piece of fermented red bean curd, and a spoonful of Chu Hou sauce and stir-fry slightly.

5. Pour in the blanched beef brisket and add two star anises and a small piece of cinnamon and stir-fry. Cover the pot and simmer for a while. When the moisture in the beef is dry, add water to the pot, at least enough to cover the beef brisket.

6. When the water boils, pour it into the purple clay pot and stew.

7. After one hour, add the white radish cubes, season with salt and continue cooking for two hours.