Carrot Beef Brisket Stewed Meat Meat Chef
1.
Ingredients: 500g beef brisket, 1 white radish, 1 green chili, 1 ginger, 5g salt, 10g cooking wine, 5 dried chilies, 25g light soy sauce, 10g dark soy sauce, 2 star anise, bay leaves 3 slices, 5 grams of sugar.
2.
First, the white radish is peeled and cut into pieces with a hob.
3.
Wash the sirloin and cut into pieces with reverse grain.
4.
Cut green pepper into pieces and set aside.
5.
Slice ginger and set aside.
6.
Pick up a clean pot and add cold water, pour in the cut sirloin and 2 slices of ginger and bring to a boil on high heat.
7.
After the water is boiled, foam appears on the surface, and the sirloin can be removed from the white meat.
8.
Rinse the removed sirloin with warm water and drain the water for later use.
9.
Heat oil in a clean pan, add a few slices of ginger and stir fry until fragrant.
10.
Add dried chili, bay leaves, star anise and saute until fragrant.
11.
Add the cooked sirloin and continue to stir fry.
12.
Add dark soy sauce, light soy sauce, cooking wine and stir-fry evenly.
13.
Add white sugar and fry until the sugar melts.
14.
Add boiling water, more water, because it takes a long time to boil.
15.
Cover the pot and boil on high heat, then turn to medium heat and continue to simmer.
16.
Cook on medium heat for about 2 hours. When the sirloin is not too hard, add white radish and green pepper. After boiling on medium heat, turn to low heat and simmer.
17.
When it cooks for another 30 minutes or so, the soup becomes thicker and thicker and less and less. After the sauce is collected over high heat, add salt to taste and it can be served.
18.
The finished product is out! The fragrant radish sirloin casserole is perfect for this season! If you are afraid of trouble, you can also use a pressure cooker to soften the sirloin first, and then cook it, but this way the sirloin is not tasty enough, but the meat is soft. So I still follow the normal method, slowly simmering the juice until the sirloin is delicious and soft, and then out of the pot.
Tips:
The braising time should be enough, or the meat will be hard!
