Braised Beef

Name: Braised Beef
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Beef Brisket; 4 slices ginger; 30 capsules pepper; 2 pcs Aniseed; 2 tbsp Vegetable oil; 1/2 teaspoon salt; 3 pcs Dried chili; 4 slices Bay leaf; 1 piece Cinnamon; 1/2 piece shallot; 4 cloves garlic; 2 teaspoons Vinegar; 2 teaspoons Braised Sauce; 1/2 teaspoon MSG; 5g Hawthorn

by Soft blue crystal

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Thank you Mei Meijie and Hengdu Beef for giving me the opportunity to try this time. Good beef is really different. The stewed beef is super fragrant and much better than the beef I bought in the supermarket last time! Stewing such a pot of beef can not only be eaten directly with rice, but you can also leave more soup and noodles to eat. That is delicious braised beef noodles. It is not an exaggeration. The beef stewed in this way is no better than the braised beef sold outside. Inferior!

Braised Beef

1. Wash Hengdu organic beef brisket and cut into pieces

2. Put beef in a pot under cold water, add sliced ginger, pepper and aniseed at the same time, boil until boiling

3. Remove the beef and rinse with warm water

4. Pour oil into the pot, add pepper, aniseed, dried chili, bay leaves, cinnamon, and fry until fragrant

5. Pour the beef and stir fry, while adding onion, ginger and garlic

6. After stirring for a while, pour in vinegar and braised sauce

7. Move the beef to a cast iron pot, add water to cover the beef, then add the hawthorn, cover and simmer for about half an hour

8. After half an hour, add a proper amount of salt and continue to simmer for another hour or so until the beef is soft and rotten. Turn off the heat and add MSG.

Tips:
Beef is not easy to rot, so one is to put hawthorn to speed up the softness of the beef, and the other is to pour more water and simmer for a longer time on low heat. After simmering for about two hours, the beef is absolutely soft and delicious.