Red Curry Beef Brisket
1.
Prepare ingredients
2.
Cut the sirloin into 2cm cubes. After soaking in water, wash it in a pot under cold water. Bring to a boil on high heat to remove any blood foam.
3.
After blanching the sirloin, wash in cold water and drain for later use.
4.
Slice the green onion and ginger, pour the sirloin into the pressure cooker, add 400ml cooking wine and hot water, simmer for 40 minutes, pressure 70.
5.
Drain the sirloin, do not need to dry it completely, just when it is warm, go to a bowl of beef broth, chop chopped green onion and set aside.
6.
Pour oil in a cold pan, add chopped green onions over low heat, add light soy sauce, red curry, and Thai chili paste for a fragrant flavor.
7.
The chopped green onion becomes darker and slightly golden. Pour the tomato sauce and turn to medium heat.
8.
Pour the beef broth, stir fry until the other ingredients are evenly mixed, turn to low heat and cook slowly until the curry is completely melted, then pour in the minced vegetables.
9.
After the vegetable pieces become soft, pour the sirloin cubes, collect the juice on high heat, add salt when the soup is boiling, and stir fry.
10.
Until the sirloin absorbs the juice evenly, the fat part of the meat is soft and rotten and colored, just turn off the heat and take it out of the pot.
Tips:
1. Choose the thin and dense part of the sirloin.
2. When blanching the water, after the first boiling to defoam, add a little cold water to the pot, wait for the second boiling, continue to defoam, and go back and forth several times to make it cleaner.
3. With curry, you can choose a little green onion leaves to remove fishy and enhance the spicy taste.
4. As far as possible, choose a semi-finished product with thin salt and less sugar to better control the taste of the dish.
5. The longer the time to fry the sauce, the more mellow the taste, but the sirloin must be stir-fried when the sirloin is warm.
