How to make MIX curry beef brisket

Are you exhausted from work every day? Sleep like a pig on weekends? Such a life will sooner or later deprive you of your health. Although working five days a week is hard, shouldn’t you reward your stomach on the weekend? At this time, you need to feel at ease and make yourself some delicious dishes. For this, I will introduce to you the method of making MIX curry beef brisket.

1.12 I made three pounds of beef brisket, and the amount of spices and auxiliary ingredients is shown in the figure. Sichuan peppercorns, dried chili peppers, star anise, tsaoko, cinnamon, ginger (peeled or not)

2.21 Sugar, oyster sauce, dark soy sauce, light soy sauce, salt, pepper, curry paste

For the 3.13-pound beef brisket, I prepared a small box of three curry pastes (I don’t like it too heavy, so I prepared two). I put one in during cooking, and then put two more in after it’s cooked.

4.2 Available in both the Chinese and Japanese Super Leagues. I personally prefer this hot flavor, which is suitable for making beef brisket.

5.1 Wash the beef brisket with warm water, add cold water to the pot, add pepper and ginger (extra amount), bring to a boil, remove the blood foam, and rinse again. If boiling water is put into the pot, the blood will be locked in the meat.

6.2 After buying the beef brisket, cut it into pieces. Don’t cut it too small (it can be a little bigger than a mahjong bun), as it will shrink when cooked.

7.3 pounds is not a lot, I’ll try 5 pounds next time!

8. The brisket must be fatty, so that it can have the aroma of butter when cooked, otherwise it will be almost bad no matter how you cook it~~

9. Put the beef brisket into the pressure cooker and add the spices, auxiliary ingredients and seasonings prepared in advance. Add water just enough to cover the beef brisket. If you like more soup and want to make it as a topping for beef brisket noodles, you can add a little more to cover it, like the amount I use. (Sugar: 2 tbsp Light soy sauce: 2 tbsp Dark soy sauce: 1/2 tbsp Pepper: 1 tsp Oyster sauce: 1 tbsp At this time, only add 1 block of curry paste, do not add salt.)

10. After the pressure cooker has sizzled for 20 minutes (soft and glutinous), or if you like chewy curry, turn off the heat after 15 minutes. After the safety valve falls back and the air pressure in the pot dissipates, you can open the pot, add two more pieces of curry paste (if you like a lighter one, add one), 1 tsp of salt, turn on the heat again (without covering or adding scalder), and bring to a boil.

11. I love pressure cookers. Please use them safely. They are magical tools! The tendons are all soft and just right for chewing!

12.3 pounds for two meals of white rice and one meal of beef noodles.... Embarrassing, and the broth was still distinct for the first meal, but for the second meal, once the stove was turned on and heated, it became a pot of rot. It was too comfortable to pour the broth over the noodles~~~

13. Alkaline noodles are more suitable for this kind of curry beef brisket, which has a Hong Kong style flavor.

Thank you all for coming with me today to learn how to make MIX curry beef brisket. Sharing delicious food with everyone is my greatest joy. You might as well share this joy with your friends around you. Let us share delicious food.