Spicy Beef Brisket Stewed Potatoes

Name: Spicy Beef Brisket Stewed Potatoes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Beef Brisket; 2 pcs potato; 1 spoon oil; A pinch salt; 1 Red chili; 2 garlic; 2 spoons Soy sauce

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Beef brisket refers to the soft muscles in the belly and near the ribs. It refers to the meat pieces with tendons, meat and oil. The imported part is mainly the beef ribs cut into strips, which are taken from the ribs. Bone-shaped meat has more lean meat, less fat, and less tendons. It is suitable for braised or stewed soup. In addition, on the upper layer of the tenderloin, there is a tenderloin with less tendons, less oil and more meat, but an irregular shape. It can also be called sirloin, which is a superior braised part.
Beef brisket provides high-quality protein and contains all kinds of amino acids. The ratio of various amino acids is basically the same as the ratio of various amino acids in human protein. The sarcosine contained in it is higher than that of any food.
Beef brisket is low in fat, but it is a source of low-fat linoleic acid and a potential antioxidant.

Beef brisket contains minerals and B vitamins, including niacin, vitamin B1 and riboflavin. Beef is also the best source of iron needed every day.

Ingredients

250g Beef Brisket
2 pcs Potato
1 spoon Oil
A pinch Salt
1 Red Chili
2 Garlic
2 spoons Soy Sauce

Spicy Beef Brisket Stewed Potatoes

1. The ingredients are ready, the potatoes are peeled and cut into thick slices

Spicy Beef Brisket Stewed Potatoes recipe

2. Put cold water into the pot, put the sirloin block into the pot, heat it to remove the foam

3. Take out the sirloin and drain the water, cut into small pieces with a knife

4. Heat up a frying pan and sauté the minced garlic

5. Pour the potato wedges into the pan and fry them for a fragrant flavor.

6. Put the processed potatoes and sirloin into a quick-pressing pot, add water that is half of the ingredients, set the beef button, and press for 20 minutes to get out of the pot

7. Pour the soup into the wok, add a little light soy sauce

8. Pour the potatoes and sirloin into the soup, cook until the juice is slightly collected, add red pepper and chopped green onion

9. Add salt to taste and serve

10. Finished product

Tips:
1. The fibrous tissue of beef is thicker and there are more connective tissues. It should be cut crosswise to cut the long fibers and not cut along the fibrous tissue. Otherwise, it will not only taste bad, but also won't chew.
2. The beef tends to turn black after being blown by the wind, and then deteriorate, so be careful to keep it.
3. The sirloin is best cooked in a pressure cooker to shorten the operating time.