How do you make beef brisket delicious? How to make a brisket

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.

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.

The braised beef belly does this to ensure that you still want to eat it.

Spicy brisket. Sichuan cuisine.

Ingredients: one pound of high-quality beef brisket. One white radish. Both large and small. Customize according to your preference for meat.

Ingredients: 1 teaspoon Sichuan peppercorns. A big ingredient.

Pixian Douban Appropriate (Moderate means how spicy or salty you can tolerate).4 large slices of ginger. Half a green onion.

Thirteen spices to taste. Appropriate amount of light soy sauce (to supplement the saltiness of the insufficient watercress).Appropriate amount of dark soy sauce (for toning.

Just look at the color and look at it).1 tablespoon sugar. A tablespoon of cooking wine.

Wash the brisket and cut into cubes. Blanch in boiling water. Supercold water. Wash off the blood foam.

Cut the radish into hob pieces (that is, turn the radish when cutting.) Cut the radish into irregular chunks).The block should not be too large. Otherwise, it's not cooked.

Heat the pan and put oil. Add the peppercorns. Fry to bring out the fragrance. Add the green onion and ginger. Pixian bean paste stir-fried. When the fragrance comes out, put in the washed brisket. Stir-fry until even. Add cooking wine while stir-frying.

Add two large soup bowls with cold water. Pour in all the other ingredients. If you are not sure that you will be accurate at one time.

Light soy sauce and dark soy sauce can be put little by little. Keep tasting the taste. The soup is slightly saltier than normal (because the radish is very absorbent).

At this time, the soup should be bright red.

Cook over slowest heat for more than an hour. Taste the brisket and you can bite into it. You can put the turnips. Continue to simmer for about 20 minutes. When the radish is cooked, it can be served on a plate.

The good thing about this dish is that the hotter it is, the better it tastes. You can cook a big pot on weekends. Divide into two or three portions and place in the freezer of the refrigerator. Take it out when you want to eat it. Warm up and serve.

Stewed with tomatoes, it is very tasty, it is better to add some coriander.

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.

1. Beef brisket and tomato soup.

Peel the onion and then wash and cut it into large pieces, at the same time wash the green peppers, tomatoes, and king oyster mushrooms respectively 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 and 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, stir-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 stew 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 into it and cook for 5 minutes, and then serve it in the pot after cooking.

2. Stewed beef brisket with yuba.

Wash the brisket and cut it into pieces, then blanch the blood with hot water, and prepare ginger, green, red pepper, star anise, grass fruit and other ingredients at the same time, soak the bean curd 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 until the beef becomes soft, and then put the yuba in, it is best to put the green pepper into the pot.

3. Stewed beef brisket with tomatoes.

Wash the beef and cut it into mahjong pieces, then soak it in cold water for about half an hour, wash the tomatoes and peel them and cut them into pieces, wash the onion and cut them into small cubes, then put the beef brisket into the pot and add an appropriate amount of cold water to it, the amount of water should not exceed the meat pieces, and then pour the cooking wine in, and then skim off the foam after boiling over high heat, and then take out the meat pieces. Pour oil into the wok and heat it, then add the green onions, ginger slices, and diced onions to fry until fragrant, then pour in the tomato pieces and stir-fry evenly, then turn to low heat and stew until the tomatoes are soft and rotten, and then put the beef pieces, light soy sauce, sugar substitute, and tomato sauce into it and stir-fry evenly, and add an appropriate amount of water to boil over high heat, and then turn to low heat and simmer for about an hour and a half, and finally add salt and monosodium glutamate to get out of the pot.

Food attack ingredients: 600g beef brisket, 2-3 tomatoes, 2 potatoes, half an onion;

Ingredients: appropriate amount of tomato paste, appropriate amount of green onion, ginger slices, garlic, star anise cinnamon bay leaf, 1 grass fruit, appropriate amount of salt and sugar;

Method. 1. Cut the brisket into 2 cm cubes;

2. Blanch the beef brisket under cold water to remove the blood foam, wash the blanched beef brisket with hot water to remove the foam, drain the water and set aside;

3. Put the blanched beef belly into the pot, add enough water, a little ginger and two or three green onions, and stew for about an hour after boiling;

4. When stewing the brisket, prepare the seasonings, green onions, garlic, star anise, cinnamon bay leaves and grass fruits;

5. Wash the onion and cut it into crescent slices, peel and wash the tomato and cut it into petals;

6. Stew for an hour, take out the beef brisket, drain the soup and set aside, do not use the green onion and ginger, and keep the soup of the stewed beef brisket;

7. Put the wok on the heat, add a little oil, after the oil is hot, add the brisket and stir-fry for a few minutes until the brisket is slightly oily (this is the key step for the brisket in the tomato brisket to taste fragrant);

8. Add the prepared seasoning and stir-fry the fragrance;

9. Add tomatoes and onions and stir-fry for a few minutes until the tomatoes are soft, and stir-fry the soup;

10. Then add an appropriate amount of tomato sauce and stir-fry evenly (this is the key step in the thick and delicious tomato brisket soup);

11. Add the soup of the stewed beef brisket, bring to a boil over high heat, then turn to low heat and simmer for about 40 minutes;

12. When simmering the tomato brisket, peel and wash the potatoes and cut them into pieces;

13. After the tomato and brisket simmer for about 40 minutes, add the potatoes and continue to simmer;

14. Simmer until the potatoes are soft and the soup is thick, add an appropriate amount of salt and sugar, and stir-fry evenly.