Name: Braised Beef Brisket in Claypot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: A catty and a half Beef Brisket; 1 potato; 1 carrot; A few Shallots; 5 to six slices ginger; 1 end garlic; Ten or so Aniseed; A short paragraph Cinnamon; 2 to three Tsaoko; 5 to six Dried red chili; Seven to eight slices Bay leaf; Some Soy sauce; Some brown sugar; Some Zhu Hou Sauce; Some White wine; Some salt

Braised Beef Brisket in Claypot

by The scenery on the mountain beam

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

Tie Qiu Biao has no time to delay, and the warm-up hard dishes are on the table! The sirloin cut into large pieces gives the pleasure of eating a big bite of meat. It is paired with soft and tasty potatoes and sweet radishes. The nutrition is comprehensive and delicious. It should be eaten like this in autumn. . "

Braised Beef Brisket in Claypot

1. Wash the sirloin and cut it into one-inch-sized pieces, which are the size of Mahjong. Slice ginger and garlic, cut carrots and potatoes into pieces on a hob

2. Put water in the pot, add white wine, ginger slices to remove the fishy smell

3. After the water is boiled, remove the sirloin, wash it, and set aside

4. Pour oil into the pot, add ginger slices, garlic slices, bay leaves, aniseed, grass fruit, cinnamon, dried red pepper, and stir fry for a fragrance