Stealing from The Hotel Chef’s Potato-roasted Sirloin, It is Really Good! 3 Days

Name: Stealing from The Hotel Chef’s Potato-roasted Sirloin, It is Really Good! 3 Days
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2000g Beef Brisket; 2 potato; Some Green onion ginger garlic; 20g crystal sugar; Some Star anise cinnamon bay leaf; A few pepper; 2 spoons Soy sauce; 1/2 bowl Cooking Wine; 2 Green onions

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

My son is the most greedy for this dish, I cook it every few days, every time I cook a big pot and eat it up, it's really fresh!

In fact, since the temperature dropped, I wanted to write a recipe for roast beef. In the cold winter, I have to eat more red meat to keep warm. My son doesn't eat pork, he especially likes beef and chicken. Therefore, I basically make this beef once every few days. Every time I make a big pot, I can eat it perfectly. It's really too fresh!
I have eaten a lot of braised beef outside, and it is not as fragrant, soft, rotten, and tasty as my own stewed. Let’s not say whether this approach is authentic. Cooking at home, no matter what kind of dish, the first consideration is that the whole family can eat it, whether it is old or young, and will like it. It will not chew, it will not be particularly spicy or numb. It is especially enjoyable to eat with big mouthfuls. So that my son has been very picky by me. Basically, I will not be satisfied with eating out. You can make more of this braised beef at a time. Even the broth and juice can be used to make braised beef noodles or ants on the tree. good to eat. But every time I cook more than two catties, I can eat it in one day. The next day I can only use the leftover soup to make noodles, but don’t dislike it. It is this soup that makes the noodles also fragrant. Overflowing!
This braised beef brisket is really not complicated, but it really maximizes the fragrant and soft glutinousness of the beef, so it has become the ultimate recipe for our braised beef. Whenever you miss meat, it will always be the most correct choice, and it will last a lifetime.

Cooking is like being a human being. As we get older, more experienced, and more peaceful, we no longer pursue authenticity, especially home-cooked dishes. There are a hundred flavors in the first place, and love is the best. The key methods are well grasped, and the ingredients can be adjusted according to the situation. For example, the bean paste used in it can be spicy Pixian bean paste, and the spicy one can also be soybean paste, miso paste, etc., or what you have on hand Whatever you use, it will have a faint taste of sauce.

Ingredients

Stealing from The Hotel Chef’s Potato-roasted Sirloin, It is Really Good! 3 Days

1. The ingredients are ready, and the sirloin is thawed and set aside.

Stealing from The Hotel Chef’s Potato-roasted Sirloin, It is Really Good! 3 Days recipe

2. Soak the sirloin in cold water for 30 minutes. Repeatedly change the water three or four times in the middle until the blood blisters are cleaned. This step is to remove the smell and blood.

3. Pour out the blood water and rinse twice, drain the water and set aside.

4. Wash the green onions and ginger garlic while the beef is bleaching.

5. Fill a large casserole with half a pot of cold water, add half of the cooking wine and half of the ginger sliced in the recipe, put the beef in, and cook on high heat.

6. As the water slowly heats up, the blood foam rises and then is skimmed off with a spoon.

7. Take the beef out and save the boiling water for later use.

8. In another oil pan, turn on a low heat, add rock sugar and fry until melted.

9. Just fry it into caramel color.

10. Pour the beef into the sugar color that you just fried, pour all in, turn to high heat and fry until evenly colored.

11. Pour in the green onions, ginger, and minced garlic, and stir-fry evenly.

12. Then pour in the light soy sauce and soy sauce, and stir-fry until it's colored.

13. Pour the fried beef brisket into an electric pressure cooker.

14. Pour in the hot water from the sirloin, close the lid, and cook for 30 minutes in an electric pressure cooker.

15. When braising the sirloin, let's stir-fry the potato wedges until the edges are slightly browned.

16. Exhaust the electric pressure cooker and pour the ribs into the pot.

17. Cover the lid and simmer for another 10 minutes. Eat it while it's hot. It's soft and fragrant, so delicious.
"Cattle, sheep, pigs and poultry, buy more at Qixian"

Tips:
The sirloin must be blanched in cold water, because if you use hot water, the sirloin will shrink instantly, and the blood foam will not be forced out, which will affect the taste.
Be careful when frying the sugar color. After pouring the oil in the pan, put the rock sugar directly in it without heating it. Take a spoon or spatula and knock it into small pieces and then stir-fry slowly over a low heat. Don't open the fire, or it will burn easily, just wait for the rock sugar to become liquid. If you are not very skilled, just melt the rock sugar. For the first time, you don't need to pursue the caramel color in the picture. It will burn easily, so that the finished product will have a bitter taste. The color in my picture must be familiar before you can grasp it well, because the color has been burnt in an instant.
Don't pour out the water for boiling beef. Skip it until there is no bloody froth. The water for blanching the beef will not be fishy. You can continue to stew it without worry. Because we have fully soaked and cleaned before blanching, the blood has basically drifted away. It is a pity to pour out the water, it is very fragrant to stew the beef directly.