Sauce Beef

Name: Sauce Beef
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Snowflake Beef Brisket; 15ml oil; 1 tbsp Pixian Doubanjiang; 30ml Rice wine; 10g Hawthorn; 2 pcs Tsaoko; a little White cardamom; a little Garlic leaves; 8g ginger; 7g Sugar

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Today I will share a braised beef brisket with soy sauce. The beef braised with bean paste is spicy and delicious. My family likes to use it as a topping for noodles. It is so delicious that there is no soup left. Beef brisket is a piece of meat with tendons, meat and oil. Beef brisket is usually cooked in braised sauce. My son prefers spicy flavor, so I switched to Pixian bean paste for seasoning. Spicy beef is more delicious. The taste, the sauce is rich, and it can also reduce the greasy taste. After every time it is done, my son will say, "Mom, let's eat noodles."

Sauce Beef

1. After the sirloin is thawed, soak the blood in clean water. If the water becomes turbid, replace it.

2. Boil the pot under cold water and pick it up

3. Prepare the seasoning

4. Hot pot pour oil

5. Warm the oil first, put the bean paste into the pot and burst the red oil

6. Then pour the beef and stir fry until it's fragrant

7. Cooking wine

8. Then add all the ginger and seasoning

9. Add boiling water, the amount of water should be larger

10. Cover the high heat and bring it to a low heat for about 1 hour

11. Then turn to high heat, open the lid and add sugar to collect the juice

12. After receiving the thick juice, sprinkle in the garlic leaves and turn off the pot.

Tips:
1. The Pixian bean paste is a bit salty. My home has enough taste so I didn’t add salt or anything. You can try the taste and adjust the taste according to your own taste when collecting the juice.

2. The addition of hawthorn to roast beef makes the beef easier to stew and crisp

3. Adding sugar at the end can play a role in improving freshness

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