How to make stewed brisket better? How to stew beef brisket to taste?

Ingredients: 400 grams of beef brisket, 50 grams of carrots, 50 grams of onions, 50 grams of potatoes, appropriate amount of olive oil, 3 grams of salt, 150 ml of red wine, 15 grams of tomato paste, 5 grams of black pepper, 3 bay leaves, 1 onion, 3 ginger.

Exercise: 1Cut the brisket into cubes, blanch it in boiling water, and remove the blood.

2.Prepare a pressure cooker, add the blanched brisket, add the bay leaves, adjust and simmer for 15 minutes.

3.Immediately shift the position, turn on the gas stove, put the wok on the wok and add the olive oil and heat the oil until it is seven ripe.

4.Pour in the pre-chopped onions, carrots, potato wedges and stir-fry quickly over high heat for a while.

5.At this time, I found that the pressure cooker was fine, and immediately opened the lid of the pot and added the burdock and the thick juice from the pan to the wok.

7.Then pour the red wine, pour it slowly, do not pour a bottle, stir the brisket while pouring the red wine, you can also pour an appropriate amount of red wine, turn the pot, let the brisket be heated and absorb the red wine evenly.

8.Once the heat is boiling, reduce the heat to low and simmer slowly until the soup thickens. When the juice is finished, you can turn off the heat and remove from the pot.

The first step is to soak the brisket. After buying fresh brisket in the vegetable market, we must first soak the brisket, soaking the brisket is mainly to remove the fishy smell of the brisket, the brisket actually has a very fishy smell, there will be more blood and dirt in the brisket, by soaking in such a way you can get rid of the blood and dirty things, the time of soaking the brisket is best to be slightly longer, there are many people who may soak for half an hour to think that it is enough, but it is far from enough, at least soak for more than two hours, If time permits, it is okay to soak for seven or eight hours, which can better remove the blood and water, and when soaking the brisket, you should also change the water frequently in the middle.

The second step is blanching the brisket, although the brisket has been soaked, but the brisket must also be blanched, blanching can make the brisket more clean, when blanching the brisket, remember that it must be a pot under cold water, there are many people who may wait until the water in the pot is boiled before putting the brisket in, this practice is not correct, you should put the brisket into the pot in the case of cold water, and the pot under cold water can completely force the blood of the brisket out, and it will not affect the taste of the brisket. The blanching time of the brisket should not be too long, generally after the water in the pot is boiled, the brisket can be fished out in about three minutes, and it must be cleaned again after being fished out, and there will be a lot of foam on the surface of the brisket, which must be cleaned.

The third step is to fry the brisket, many people think that after soaking the brisket and blanching the brisket, you can directly put the brisket into the pot and stew, but in fact, it is not like this, and you need to add a step, that is, you must fry the brisket, the brisket should be fried in the pot, and the brisket can better remove the fishy smell of the brisket, and at the same time, it can also increase the fragrance, which will make the stewed brisket taste particularly fragrant and delicious.

Cut the beef brisket into large pieces, put it in the pot, add spices and stew it, cut it into slices after stewing, heat the oil in the pot, first put in the pickled pepper and chili sauce and fry until fragrant, put some bean paste, then pour in the beef brisket and stir-fry it, then add water to adjust the taste, and cook until the flavor can be out of the pot.

How to cook brisket? Clean the beef brisket, add green onion and ginger cooking wine, remove from the water, add tomatoes to the pot and stir-fry, then pour in the beef brisket and stir-fry and add seasonings.

In the summer, I like to make a stewed beef brisket on a cloudy day, drink the soup warmly, eat the meat soft and rotten, and the rice is refreshing.

Beef brisket is the most suitable piece of meat for stewing on the cow, and it is fat and lean, and there is also a part of the fascia, which tastes a little chewy. For the brisket to be stewed well, I think these conditions are indispensable: the brisket must be fresh, and the taste of the frozen must be poor.

The heat of the stewed beef brisket must be in place, and the overheated beef brisket is not counted, and the brisket will not be able to bite the teeth if the fire is light.

The ingredients that go well with the brisket should enhance the flavor of the brisket and achieve a complementary effect. In addition, the soup of the stewed beef brisket should be thicker, so that if you use the soup to mix rice or drink a sip, you will have a thick feeling of beef inside, which is indispensable for a delicious stewed beef brisket. There are many ingredients that can be paired with brisket, and I think these are the classics, tomatoes, potatoes, and radish.

These ingredients complement the brisket and enhance the flavor of the brisket.

Share a dish of beef brisket with curry potatoes

Ingredients] brisket, potatoes.

Ingredients: shallots, green onion ginger, a small piece of carrot.

Seasoning] cooking wine, a piece of curry.

Method] Soak the beef brisket in water to remove part of the blood, remove it and cut it into pieces of the same size. Blanch the beef brisket in a pot of cold water, skim off the foam, remove and rinse with warm water.

Put the washed beef brisket into the pressure cooker, add large chunks of green onion and ginger, cooking wine, and add soup to cover the brisket. Press in a pressure cooker for about 15-20 minutes, and after the pressure cooker is deflated, remove the brisket and set aside. Peel the yellow potatoes and wash them, change them into hob pieces the same size as the brisket, and soak them in clean water to prevent them from browning.

Slice the shallots into thin strips and cut the carrots into pieces the same size as the potatoes for later use.

Stir-fry shredded shallots in oil in a pot, stir-fry the beef brisket to remove the moisture, and pour in the clear soup of the boiled beef brisket. After the heat boils, turn the heat to low, add a piece of curry, simmer until half of the soup is left, add potatoes and carrots, and stir carefully so that the curry can be fully dissolved. Simmer until the potatoes are soft and the soup is thick.

Preparation points] After blanching the beef brisket, be careful not to rinse it with cold water, but with warm or boiling water. Otherwise, the brisket will shrink after being stirred with cold water, resulting in a hard taste when cooked. Pressure cooker briskets are quick and easy, but depending on the number of briskets, the amount of time to press is controlled.

Don't press the brisket too badly, just use chopsticks to insert it.

Delicious Tips】Curry is an exotic condiment with a unique aroma that has the effect of removing greasy and fishy degreasing. Using it to stew beef brisket is a wonderful accompaniment and saves time and effort. Press the brisket in a pressure cooker, if you don't use curry to flavor it.

You can add some star anise and Sichuan peppercorns, so that the pressed beef brisket and soup are stewed with other ingredients, and then the seasoning is also very good. I feel that pressing the brisket really doesn't need to add too many spices, which will rob the brisket of its unique flavor.

Characteristics of stewed beef brisket with curry potatoes: The brisket is soft and slightly chewy, the potatoes absorb the fragrance of the brisket, and the unique taste of the curry, which is special for rice, and the soup is used for bibimbap. Conclusion:

Beef brisket is a part of beef that everyone often eats, and it is not difficult to make it well. As long as the heat is in place and the ingredients are properly matched, it can make a delicious taste.

Tomato and potato stewed brisket, tomato peeling, blanching the brisket, potatoes cut into pieces, heat oil, add ingredients, add boiling water after the tomato juice is fried, pour in the beef brisket and cook for an hour, add sugar, dried hawthorn slices, put in the potatoes and stew for 15 minutes.

Put the milk, cinnamon and star anise together in a pan and stir-fry until fragrant, then add light soy sauce and oyster sauce. Salt and chicken bouillon. Add an appropriate amount of water and simmer for 40 minutes.

1. Beef brisket and tomato soup.

After peeling the onion, wash it and cut it into large pieces, and at the same time wash the green pepper, tomatoes, and king oyster mushrooms respectively for later use and cut them into pieces, pour an appropriate amount of oil into the pot, and then put the cinnamon, bay leaves, and ginger slices into it to stir-fry until fragrant, and then pour in the brisket quickly, fry the brisket with fine heat until golden brown, and then pour the fried brisket pieces into the casserole, remember to leave the bottom oil in the pot. At the same time, pour the onion pieces into the wok, fry until fragrant, and then pour cooking wine and homemade tomato sauce into it and stir-fry evenly, then pour the fried onion into the casserole and add an appropriate amount of water to it, the amount of water should not exceed the ingredients, and then simmer over low heat for about 40 minutes, and then pour the tomatoes and oyster mushroom pieces into it and simmer over low heat for 10 minutes, and then put the refined salt and green pepper pieces in it and cook for 5 minutes, and then serve it in the pot after cooking.

2. Stewed beef brisket with yuba.

Wash the clump chain and the bought beef brisket and cut it into pieces, and then blanch the blood with hot water, and at the same time prepare the ginger, green, red pepper, star anise, grass fruit and other ingredients, soak the yuba and then cut it into sections, put an appropriate amount of oil in the pot and heat it, and then put the bean paste and chopped pepper into it and stir-fry, fry the red oil, and then put ginger slices, beef, beer 1 listen, dark soy sauce, star anise, grass fruit and other spices, stew over high heat until the beef becomes soft, and then put the yuba in, it is best to put the green pepper in the pot.

Ingredients: 550 grams of beef brisket, 5 slices of ginger, 1 garlic, 4 star anise, 200 grams of potatoes, 100 grams of carrots.

Seasoning: 30g rock sugar, 2 tbsp Haitian hoisin sauce, 1 tbsp light soy sauce, 2 tbsp rice wine, 1200ml water.

Method. 1. Cut the brisket into 40mmx40mm cubes.

2. Boil water in a pot, blanch the beef brisket until the water boils, remove and wash for later use.

3. Heat 1 tablespoon of oil in a pot, add rock sugar, and slowly cook over low heat until melted and turn caramel into a caramel color.

4. Add ginger slices, green onions, star anise and stir-fry until fragrant.

5. Add the brisket and stir-fry until evenly colored. 6. Add rice wine and hoisin sauce and stir-fry until evenly colored.

7. Pour in 1200ml of water, light soy sauce, the water volume is about 30mm higher than the meat pieces, bring to a boil and simmer for 90 minutes.

8. Add 1 tbsp oil to another pot, add the diced carrots and potatoes and stir-fry until the surface is slightly yellow.

9. Pour the brisket and soup into the pot together. Bring to a boil and continue to simmer for about 60 minutes.

10. When the soup is left at the bottom of the shallow pot, you can easily insert the lean part with chopsticks.

Beef brisket can improve the high-quality protein for our jujube pure body, beef brisket is able to supplement all the amino acids needed by the body, beef brisket rock cover can also be a good supplement to iron, is to prevent iron deficiency anemia, we eat beef brisket can be a good way to enhance the body's immunity, for enhancing muscle strength is a good effect.

Tomato brisket soup.

Open Categories: Gastronomy.

1) Prepare the ingredients.

Main ingredients: two catties of beef brisket, three to four tomatoes.

Excipients: 2 potatoes, 2 carrots, 1 onion, green onion, ginger slices, star anise, cinnamon, tomato paste, salt, chicken essence, black pepper.

2) Processed brisket.

Wash the brisket and cut it into 3 cm pieces. Bring a pot of water to a boil and hang the brisket in the boiling water to bring the blood water to the bustle. After boiling, pour out the whole pot of blood water, boil another pot of boiling water, put the hanging beef brisket in, then add green onions, ginger slices, star anise, cinnamon, salt, chicken essence, black pepper, turn to low heat and cook for 50 minutes.

3) Processed tomatoes.

There are many ways to peel tomatoes, I first scald them with boiling water, and then scraped them with a knife, the tomato skin is easily peeled off, and then cut into large pieces for later use.

4) Sauté the tomato sauce.

Put a little oil in the wok, pour the tomato paste into the pan and stir-fry for 3 minutes, pour the prepared tomatoes into the pan and stir-fry twice, and pour directly into the brisket soup pot.

5) Processing auxiliary materials.

Wash the potatoes, carrots, and onions and cut them into large pieces.

5) Add the trimmings separately and boil into a delicious tomato brisket soup.

After the brisket has been cooked for 50 minutes, the potatoes, carrots, and onions are added in order, and I didn't pay much attention to the time interval between them.

Q2: How to stew beef brisket.

The preparation of stewed brisket.

1.Wash the brisket, soak it in water for half an hour (change the water several times during the period) and then remove it, put an appropriate amount of cold water in the pot, put the beef brisket, boil it and remove it with a colander, then rinse off the blood foam with water, drain and set aside.

2.Chop Pixian bean paste, wash and drain the star anise, cinnamon, bay leaves, dried chili peppers, and peppercorns, tie the green onions, slice the ginger, and peel the garlic; Cut the carrots, potatoes and onions into hob pieces, wash the coriander and set aside.

3.Put oil in a hot pan, add Pixian bean paste, fry the red oil, add beef brisket, star anise, cinnamon, bay leaves, dried chili, Sichuan pepper, ginger, garlic, and stir-fry well.

4.Add two teaspoons of cooking wine and stir well; Add a teaspoon of dark soy sauce and light soy sauce and an appropriate amount of salt, stir-fry again; Finally, add the green onion knot and 3 rock sugars.

5.Add enough hot water, cover the pot, bring to a boil over high heat, reduce heat to low and simmer for about 70 minutes.

6.Add the radish and potatoes and cook for about 10 minutes.

7.Add the onion, cook for one minute, turn off the heat, and finally add the coriander.

Cooking skills. 1. The brisket should be washed with blood water, and it should be soaked in clean water (change the water several times during the period) to remove the blood water well.

2. It is best to put enough water at one time, if you need to add water, you must heat the water.

3. When simmering the brisket, you can also move it to the pressure cooker, which can save a lot of time, and the pressure cooker can cook for about 20 minutes.

Beef brisket is the soft muscle in the belly of the cow and near the ribs, so why do so many people like to eat stewed beef brisket? First, because the beef brisket has tendons, meat and oil flowers, and secondly, because the stewed beef brisket is not only fragrant, it smells appetizing and eats deliciously! Let's take a look at the recipe for stewed brisket!

Beef brisket stewed with tomato

Ingredients: brisket, tomatoes, potatoes, onions, green onions, tomato paste, cinnamon, spices, ginger.

Method: 1. Cut the beef brisket into small pieces, blanch it once with hot water, pick it up and rinse it with hot water; Cut the tomatoes, potatoes and onions into small cubes and set aside.

2. In addition, prepare a small number of tomatoes and diced potatoes that are quietly cut into large pieces.

3. Heat the oil in a wok, add the onion and stir-fry until fragrant, then add the tomatoes and diced potatoes in turn.

4. Stir-fry until the tomatoes are crumbled, add the brisket, add tomato sauce and stir-fry evenly, then add an appropriate amount of hot water.

5. Pour the ingredients in the wok into the soup pot, bring to a boil over high heat, adjust to low heat, add green onions, ginger, ingredients, cinnamon, and simmer over low heat for 1 hour.

6. Add the remaining tomatoes and diced potatoes, and finally add salt to taste.