Stewed Beef Brisket in Secret Casserole

Name: Stewed Beef Brisket in Secret Casserole
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Beef Brisket; Some Chopped shallots; 1 shallot; 5 slices ginger; 1 small piece Cinnamon; 3 pcs star anise; 3 capsules clove; 125ml Huadiao Wine; 100ml Head pump; 35-50g crystal sugar; Some salt; 50ml sesame oil; 3-4 thousand ml Shimizu; 5-6 cloves garlic; Some Water starch

by shoula1978

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

There are three reasons why it is said to be "secret system":
1. Stew first, remove the fishy meat with spices, and stew the meat; then braise it in brown sauce, add color and taste, and make it crispy and fragrant;
2. Use a casserole. The difference is that it can evenly and lastingly transfer external heat energy to the food in the pot. The resulting relatively balanced temperature environment is conducive to the mutual penetration of water molecules and food, and the longer this process is maintained, The more fragrant ingredients of the food will overflow, the more mellow and mellow the stewed food will be, and the crisper the texture will be.
3. A larger amount of sesame oil. Oil can have a crispy effect on food, and it has the same effect when used on stews.
Therefore, the characteristic of this dish is that the color is bright, oily but not greasy, crisp and mellow, and the entrance is almost melted. "

Stewed Beef Brisket in Secret Casserole

1. 1, sirloin

Stewed Beef Brisket in Secret Casserole recipe

2. 2. Cut the sirloin into larger cubes, blanch in hot water for about 10 minutes, rinse with hot water and set aside

3. 3. Prepare spices: onion, ginger, garlic, star anise, cinnamon, cloves

4. 4. Start another pot, add water and all the spices in (3)

5. 5. After the water is boiled, put in the blanched sirloin, simmer for 1 and a half hours on medium heat

6. 6. Prepare the sauces: Huadiao wine, first sauce, sesame oil, rock sugar. 35 grams of rock sugar can be prepared first

7. 7, almost time, prepare a casserole, put all the spices in (6), add a small amount of broth, low heat, wait until the rock sugar is completely melted, then try the saltiness and sweetness, you can make adjustments

8. 8. Transfer the meat to the casserole, remove the spices, add the broth to the meat, enough to simmer for 1 hour

9. 9. Wrap a wet towel around the casserole and heat it for 1 hour

10. 10. After 1 hour, collect the juice for a while, turn off the heat, and serve the meat, add the remaining soup to the water and starch to thicken, pour it on the meat, and sprinkle with shallots

11. 11, loading

Tips:
1. Spices and seasonings can be more or less according to their own taste, more or less, heavy or light, thick or light, there is no strict definition, all given here are considerations

2. The amount of water during the stewing must be given at one time, and cold water should not be added in the middle. It doesn’t matter if there is more soup, you can keep the broth, if it is less, it will be more troublesome; the same is true after moving to the casserole

3. After the casserole is finished, if there is more soup, it’s okay, just add some juice to another pot to thicken