Name: Royal Beef Brisket
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Beef Brisket; 1 piece potato; 1/2 root carrot; Some shallot; Some ginger; 1 capsule star anise; 1 tablespoon Sweet noodle sauce; 2 tablespoons ketchup; 2 tsp Pixian Doubanjiang; 1 tsp Cooking Wine; Some Water starch; 1 tsp crystal sugar; a little salt

Royal Beef Brisket

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

A beef stew with potatoes and complex flavors——
Following a simple principle, the main ingredients are beef and potatoes, only carrots are added, and they are stewed until soft, which not only tastes good, but also has good nutrition;
Three sauces are used in the condiment: sweet noodle sauce, ketchup and Pixian bean paste. The result of the combination of the three sauces not only stews a red and shiny, shiny color, but also has a complex taste and is fresh and sweet.
In order to increase the umami taste and neutralize the salty and spicy taste, some rock sugar can also be used.

Others are nothing special.

Home cooking does not require skill, all it takes is patience, a little time and enough "love". "

Royal Beef Brisket

1. Cut the sirloin into walnut-sized pieces, add cold water to the pot, boil on high heat for about 5 minutes, and remove blood foam;

2. Remove, rinse with non-hot hot water, drain the water for later use;

3. Water starch, sweet noodle sauce, bean paste, tomato sauce, rock sugar are reserved;

4. Peel potatoes and carrots, wash and cut into hob pieces, slice ginger, cut green onions, and set aside;

5. Raise the wok, heat the pan with cold oil, add the green onion and ginger, stir-fry on low heat until the ginger slices are curled and the aroma is tangy;

6. Add the sweet noodle sauce, bean paste and tomato sauce, continue to stir-fry on low heat until the red oil comes out;

7. Add the sirloin, turn to high heat, and stir-fry evenly;

8. Add cooking wine and stir-fry evenly;

9. Add enough boiled water, more than the sirloin; add rock sugar and star anise at the same time;

10. Bring to a high heat and turn to low heat, cover and simmer for 40 minutes to 1 hour, until the beef is tender;

11. Turn to high heat to collect the juice, and add a little salt to taste according to taste;

12. Don't collect the juice too dry, save some soup, add a little water and starch to thicken it, and just take it out of the pot.

Tips:
1. It takes a long time for the beef to be soft and rotten. You can use a pressure cooker or add a few slices of dried hawthorn when the beef is stewed;

2. For beef stew, add enough water at one time, try to avoid adding water in the middle;

3. The amount of bean paste can be adjusted according to your own taste. If you like spicy food, add more, and adjust the amount of salt appropriately. Both the bean paste and the sweet noodle paste are salty. You have to taste the soup before deciding on the amount of salt.

4. The secret to the delicious food is-don't collect the juice too dry, leave some soup, the meal is first-class!

——Don't thicken the soup too thickly, make the soup slightly thicker and can hang on the potatoes and beef!