Cantonese Style Beef Brisket Claypot

Name: Cantonese Style Beef Brisket Claypot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 catties Beef Brisket; Some Bailuobu; A Tsaoko; Some star anise; Some Bay leaf; Some pepper; Some ginger; Some Cinnamon; Some Zhu Hou Sauce; Some crystal sugar; Some salt

by Rainy day with thunder

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

My son likes to eat beef brisket, especially beef tendon brisket, he can eat 2 catties at once, no problem. It's hard to buy in the market now. They are all booked early. It's rare that I met them at the market yesterday morning and sold them! I hurriedly bought about 4 catties back. In fact, my son will only be back tomorrow, but there is no way! I'll just prepare it today and put it in the refrigerator and wait for him to come back tomorrow to eat! Haha! If you let him know that there is sirloin! He will rush home as soon as school is over tomorrow! "

Cantonese Style Beef Brisket Claypot

1. Buy the sirloin and wash it

Cantonese Style Beef Brisket Claypot recipe

2. Put water in a pot and boil, put the sirloin on high heat and cook for 5 minutes, then simmer the sirloin in water

3. Wash the sirloin that has been drenched in water and set aside

4. Wash Luobu and cut into large pieces. Wash bay leaves, star anise, pepper and cinnamon. Wash the grass fruit and smash it, then smash the ginger

5. Put water in the pot and boil, put the sirloin, put (4) all the ingredients except Luobu into the fish bag, tie the bag and put it in the pot, boil the sirloin on high fire for 10 minutes, pour the cooking wine and continue to cook for 20 minute

6. Then pour into Luobu medium high heat and cook for 30 minutes

7. Then turn the sirloin over and cook it on medium heat for 15 minutes

8. Then add Zhu Hou sauce, a small amount of salt, rock sugar and continue to cook for 20 minutes on medium heat

9. Finally, try to taste and adjust whether to add salt

10. You can turn off the heat if you adjust the taste

11. Finally cut into pieces and serve on a plate!

Tips:
Don't cut the sirloin into small pieces, but cook the whole sirloin before cutting it into pieces, so that the sirloin can be smooth and strong! Don't wait until it's cooked to taste! The premise is to put the seasoning first, so that the sirloin will be delicious and fragrant!