Name: Hakka Bamboo Braised Beef Brisket
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Beef Brisket; 120g Yuba; 2 tbsp Peanut oil; 1 teaspoon salt; 1 small piece ginger; 3 cloves garlic; 1/2 Green onions; 3 small pieces Tangerine peel; 3 teaspoons Soy sauce; 1 teaspoon Sugar; 1/2 bowl Hakka rice wine; 1 piece star anise; 1/2 bowl Broth; Some water; 2 teaspoons Cooking Wine

Hakka Bamboo Braised Beef Brisket

by Duoyun 3602

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Beef brisket is beef with beef tendon. It has some oiliness. Beef with beef tendon tastes smooth and has a mellow taste. Today this Hakka branch bamboo braised beef brisket uses Heyuan Hakka branch bamboo and home-brewed Hakka rice wine in addition to the main ingredient beef brisket. It is a traditional Hakka dish. The Hakka branch bamboo beans have a more flavorful flavor and are not easy to rot. The sirloin is simmered together, and after absorbing the aroma of the sirloin, the taste is more fragrant and tough, and the combination of meat and vegetables is not too greasy.

Hakka Bamboo Braised Beef Brisket

1. Soak the bamboo branches in advance to reduce the moisture content and cut into sections; cut the ginger, garlic and green onions; cut the sirloin into pieces; prepare an star anise and appropriate amount of tangerine peel

2. Put the sirloin in a pot under cold water, add the ginger and cooking wine, boil it to remove the blood, and then take out the water for use.

3. Put the green onion, ginger and garlic in a frying pan

4. Then put the star anise and tangerine peel in the pot and stir fragrantly

5. Stir fry the sirloin

6. Add half a spoon of sugar

7. Add the right amount of dark soy sauce

8. Add an appropriate amount of Hakka rice wine, stir-fry evenly and turn off the heat

9. Move the sirloin into the electric pressure cooker

10. Add a small half bowl of broth, cover and press for 12 minutes

11. Add bamboo sticks and press for 3 minutes

12. Finally, add some light soy sauce and salt and stir well.

Tips:
1. When the sirloin is blanched, it should be boiled in a pot under cold water. The meat will not be too hard. Add ginger and cooking wine to deodorize it. Try to use hot broth or boiling water when moving it into the pressure cooker and adding the broth;
2. The sirloin is more resistant to cooking, so you can use a pressure cooker, and the simmering time has to be adjusted according to the kitchen utensils you use;
3. Beef is a hair matter, and those suffering from scabies, eczema, acne, and itching should be used with caution.