Stewed Beef Brisket

Name: Stewed Beef Brisket
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g beef; 1 piece Beef stew package; 1 piece Tsaoko; 3 slices Bay leaf; 1 short section Cinnamon; Some Braised Soy Sauce; 2 pcs Dried chili; 3 capsules clove; Some salt; 2 pcs tomato; 3 slices Angelica dahurica; Some Pixian Doubanjiang; Some crystal sugar

by Zerry's mother

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Beef is one of my family's standing dishes in winter. The beef stew is not only tender and fragrant, but the soup is also very delicious.
Today's beef stew is my usual practice and my little girl's favorite. The method is relatively simple, but the choice of meat is the key. Braised beef generally chooses beef ribs or sirloin. These two types of beef are fat and lean. The roasted beef tastes very good. The beef ribs are slightly thinner, and the sirloin is fatter, but the sirloin is medium. The tendons are sandwiched and burned to make it soft. See if you like it.
For today’s beef stew, I chose sirloin, and put some more soup when it was stewed. The remaining soup can be used for braised beef noodles, which is also very delicious.
After the beef is stewed, it is completely dark, and the photos taken are blue and barking. Forgive me everyone! "

Stewed Beef Brisket

1. Cut the beef into large pieces of 4 to 5 cm square and rinse well

2. Put enough water in the boiling pot, add the cut beef pieces to boil and skim the froth, blanch the water and remove it, rinse with warm water to remove the froth sticking to the beef

3. Prepare the seasoning

4. Wash the tomatoes and cut into large pieces, cut the green onions into large pieces, cut the ginger into large pieces, and pat the grass and fruit loose with a knife (small seasonings can be put in the material bag to prevent the stewed beef from having seasoning residue)

5. Put a little base oil in the pot, add two teaspoons of Pixian bean paste and fry the red oil, add bay leaves, rock sugar, grass fruit, chili, green onion, ginger, cinnamon and other seasonings to fry until fragrant

6. After sautéing the seasonings, add the blanched beef and stir-fry on low heat. Add 2 teaspoons of cooking wine and 5 teaspoons of braised soy sauce and stir evenly until the beef is colored.

7. Add hot water to the beef

8. Pour the soup and beef into the boiling pot, add the beef stew bag and add tomatoes

9. Cover the lid and bring it to a boil instead of simmering on a low heat

10. Stew for about 1 hour, add appropriate amount of salt, and continue to simmer for about 1 hour until the beef is tender

11. The stewed beef broth is red and bright, and the beef is soft and waxy

Tips:
Beef is not easy to be cooked and rotten. When cooking with hawthorn and orange peel, it can be fresh and easy to rotten.
In addition, the sirloin must not be salted too early, otherwise it is easy to make it hard and not soft.