Casserole Beef Brisket
1.
Prepare the ingredients you need: tomatoes, sirloin chunks, aniseed, cinnamon, bay leaves, tangerine peel and other spices.
2.
Prepare sirloin chunks and wash them. My sirloin was bought and sliced, the pieces are big enough, it tastes delicious haha. If you buy it at the market or supermarket, you need to buy it and cut it into pieces by yourself, but be careful to cut it a bit bigger, as the beef will shrink when it is cooked, and if it is too small, you won’t be able to stew it.
3.
The tomatoes are cleaned and cut into large pieces. Tomatoes can be peeled or not. I'm lazy and didn't peel them.
4.
Cut the green onion into sections, cut the old ginger into large slices, peel the onion and wash, cut into large pieces, and set aside. Onions and beef are a perfect match, so if you want this dish to taste good, you must have onions.
5.
Put enough water in the pot, let the beef cool under the water, boil the water and blanch it for 2 minutes, take it out and rinse off the surface foam with warm water.
6.
Heat the wok, add a small amount of cooking oil, add aniseed, cinnamon, bay leaf, cloves, and tangerine peel after the oil is hot. Slowly fry the aroma on a low heat, take it out and throw it away. We only need to use the flavor of the spice. After the spice is fried, it will be of little use. Take it out and throw it away.
7.
Add the green onions, ginger slices, and onion pieces, stir-fry evenly, continue to add large pieces of tomatoes and stir-fry evenly.
8.
Don't wait for the tomatoes to fry. Stir them evenly. Add the blanched sirloin, stir fry a few times, add 2 tablespoons of light soy sauce and 2 tablespoons of oyster sauce and stir evenly.
9.
Then transfer it to the casserole and start adding water! So, the question is, should the beef stew be added with cold water or heated water? Usually we will add cold water directly, but the chef of a star hotel told me: If you drink broth, add cold water, if you only eat meat without soup, add hot water. Stew the meat with hot water, the protein will solidify quickly and will not dissolve in the soup. Use cold water to stew beef, the protein in the process of slowly heating, the soluble substances in the beef will slowly dissolve into the soup, releasing the umami flavor of the beef, so that the stewed beef broth will be more delicious. This is why the beef soup made by yourself is not as delicious as the beef soup in the restaurant.
10.
Okay, put the lid on, turn to the lowest heat and simmer slowly after the high heat is boiled. It takes about an hour and a half. After the simmer is done, add salt to taste before coming out of the pot. If time is tight, you can put it in a pressure cooker and simmer. But if you have time, let’s stew in a casserole. Although it takes a little longer than a pressure cooker, it tastes much more delicious than a pressure cooker. Moreover, the beef stewed in a casserole is different from the beef stewed in a pressure cooker. The beef stewed in a casserole is soft, tender and fresh, but not rotten.
11.
After eating beef stew for so many years, 80% of people not only put the wrong water, but also used the wrong pot
