Braised Beef Brisket Recipe

Soak the whole piece of beef brisket in cold water for 1 hour to remove the blood. Boil the beef brisket in water, skimming off the foam. Cook until chopsticks can easily pierce through it. Take it out and cut it into appropriate sizes.

Boil the whole thing, adding some radish to the water so you can also drink the soup.

The chili sauce I bought is quite spicy.

Heat oil in a wok, add dried chilies, Sichuan peppercorns, garlic, and chili sauce and stir-fry until fragrant. Add the chopped beef brisket and stir-fry. Continue to stir-fry until fragrant, then add all the seasonings.

Pour the contents into a stewing pot (or a deep bowl and plate if you don't have one). Rinse the pot with a small amount of hot water, then pour the contents into the stewing pot [this washes the pot and prevents waste of oil, seasonings, etc.].

Cover the stew pot and place it in a rice cooker or electric slow cooker (use whatever pot you have at home). I used an electric hot pot. Add an appropriate amount of cold water and let the beef brisket stew for about 30 minutes until tender. The bowl and plate combination is to cover the bowl with the plate. You can also add a steaming rack or mat to the bottom of the pot.

Adding cilantro will make it even more fragrant

It's very tender, and the taste is similar to the braised beef in Lanzhou noodles. It'll do, since we don't have that many spices and seasonings.

I mixed a bowl of noodles with the beef broth. Because I was mixing it with noodles, I used a little more oil when stir-frying the beef brisket. Seasoning: a pinch of Sichuan peppercorn powder, a clove of minced garlic, appropriate amount of salt, light soy sauce, chili oil, and the original beef brisket broth.

The presentation is alright.