How to make brisket, how to make brisket

Braised beef brisket. Ingredients:

Ingredients: 200 grams of fresh beef brisket, 10 grams of Dongru, 10 grams of ginger, 10 grams of green onion.

Seasoning: 50 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, a little pepper, 5 grams of sesame oil, 20 grams of wet corn starch, 50 grams of clear soup, dark soy sauce.

Method: 1. Cut the beef brisket into cubes, slice the dongru, slice the ginger, and cut the green onion into sections.

2. Heat the oil in the pot, add the ginger slices, dongru and beef brisket and stir-fry until dry water and set aside.

3. Pour in the clear soup again, add salt, monosodium glutamate, sugar, pepper, cook the crisp over low heat, add the green onion when the juice is thick, thicken it with wet cornstarch, and pour in sesame oil to put it into the dish.

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.

Roasted beef brisket with radish.

Ingredients: beef brisket, white radish, rock sugar, ginger, garlic, star anise, light soy sauce, cooking wine, oil, salt.

Method:1After cleaning the prepared brisket and radish, cut them into evenly sized pieces.

2. Add an appropriate amount of water to the pot, boil over high heat, and put the prepared beef brisket and radish into the pot to blanch.

3. Add an appropriate amount of oil to the pot, after the oil is hot, add rock sugar and stir-fry continuously, after all the rock sugar is melted, add garlic, ginger and star anise and stir-fry until fragrant.

4. Then add the beef brisket and continue to stir-fry, add soy sauce to stir-fry to change color, and then add an appropriate amount of warm water to boil over high heat.

5. Add the radish cubes to the boiling pot and continue to cook for about 8 minutes.

6. Finally, add an appropriate amount of salt to taste.

Beef brisket and potatoes curry.

Ingredients: brisket, curry, potatoes, coconut milk, ginger, garlic, cooking wine, light soy sauce, salt.

Method:1After cleaning the fresh brisket, soak it in water for 30 minutes, then remove and drain for later use.

2. After cleaning the potatoes, cut them into small pieces of uniform size.

3. Add an appropriate amount of oil to the pot, add garlic and ginger and stir-fry until fragrant.

4. Add the beef brisket and continue to stir-fry, then add an appropriate amount of light soy sauce, cooking wine and water to fry the beef brisket to change color, then bring to a boil over high heat.

5. Then add the curry and potato wedges and continue to cook.

6. After the potatoes become soft, add an appropriate amount of salt and coconut milk and stir well before eating.

Beef brisket with tomatoes.

Ingredients: Appropriate amount of beef brisket, 3 tomatoes, appropriate amount of ginger slices, 3 bay leaves, 2 slices of cinnamon, 1 star anise, appropriate amount of vegetable oil, appropriate amount of rock sugar, 1 spoonful of soybean paste, appropriate amount of salt.

Steps] 1. Prepare an appropriate amount of fresh brisket, be sure to choose fat and thin, and then change the knife into pieces. A good beef brisket should have butter and fascia, and this kind of beef brisket is the best to make. The brisket contains less blood and water, so it does not need to be blanched, and it can be soaked in water for 30 minutes.

After 30 minutes, the blood has been soaked out, so drain and set aside.

2. Prepare 3 tomatoes, cut them with a cross knife, scald off the skin with boiling water, then cut it in half obliquely, remove the tomato pedicle in the middle, and then cut it into hob pieces and put them on a plate for later use. The spices needed are very simple, a few slices of ginger, a few bay leaves, 2 slices of cinnamon, and 1 star anise.

3. Put a small amount of oil in a hot pan, add an appropriate amount of rock sugar, fry the sugar color over medium heat, stir quickly after the rock sugar melts, and when the rock sugar turns yellow and bubbles and then turns into a small bubble to brown, pour in the brisket, stir-fry to color, and then add spices to fry the fragrance. Then add a spoonful of soybean paste to increase the flavor of the sauce, stir-fry evenly, and pour in half of the tomatoes. After stir-frying the tomatoes until soft, pour in the water, the soup of the tomato brisket is delicious, and you can add a little more water.

4. Then turn to a casserole and cook over low heat for 1 hour, or you can use a pressure cooker to press for 25 minutes, and finally add a little potato wedges, and then add an appropriate amount of salt to taste. Tomatoes and beef brisket are very fragrant in themselves, no other seasonings are needed, cook for another 5 minutes on medium heat, cook the potatoes after cooking, pour in the remaining tomatoes, cook for about 3 minutes, and then serve on the table after a little soup on high heat. In this way, the original tomato brisket is ready.

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 cook slowly over low heat until it melts and turns caramel colored.

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 high-quality protein for our body, beef brisket can supplement all the amino acids needed by the body, beef brisket can also be a good supplement to iron, can prevent iron deficiency anemia, we eat beef brisket can enhance the body's immunity, and has a good effect on enhancing muscle strength.

The preparation of the brisket is as follows:

Tools Ingredients: 1000 grams of beef brisket, a spoonful of vegetable oil, a spoonful of cooking wine, a spoonful of dark soy sauce, a spoonful of light soy sauce, an appropriate amount of ingredients, an appropriate amount of Sichuan pepper, an appropriate amount of cinnamon, boiling water, and a pot.

1. Cut the fresh beef brisket into pieces, this can be cut according to personal preference.

2. Blanch the beef brisket with boiling water, and add cooking wine when blanching to remove the fishy taste. When the blanched beef brisket is taken out, the blood must be cleaned and set aside.

3. Heat the garlic slices and ginger slices in the pan, then pour the beef brisket into the pot.

4. Add dark soy sauce, light soy sauce and pepper oil to the beef brisket and stir-fry together. Stir-fry and color evenly, add an appropriate amount of water to the brisket and bring to a boil.

5. Put the branches into the pressure cooker, cover the lid and turn off the heat after 15 minutes. This is ready to serve.

The preparation of braised beef brisket with radish.

Ingredients: 1000g beef brisket, 2 radish.

Excipients: a little ginger, a little green onion, a little salt, a little soy sauce, a little chili sauce, a little chutney.

1. Peel and cut the radish into pieces for later use.

2. Put the whole beef brisket into the pressure cooker, add an appropriate amount of water and ginger slices and cook for 15 minutes.

3. Remove the cooked beef brisket and cut it into pieces.

5. Add an appropriate amount of beef brisket soup and bring to a boil over high heat.

6. Add a little hot sauce and homemade chutney and stir-fry, and simmer for another 15 minutes.

7. Finally, sprinkle in the green onion and stir well, then turn off the heat and remove from the pot, and the braised beef brisket with radish is completed.

Ingredients: 4 tomatoes, 600 grams of beef brisket, 20 grams of soy sauce, 2 tablespoons of cooking wine.

Excipients: 20 grams of oyster sauce, appropriate amount of salt, 3 grams of black pepper powder, appropriate amount of oregano leaves, 5 slices of ginger, 2 garlic pieces.

1. After washing the beef brisket, put cold water in the pot and boil for 5 minutes, this step can remove the blood and water, so that the beef is not fishy.

2. Remove the foam and wash it with warm water and cut it into small cubes, so that it will be more convenient for children to eat and save a lot of stewing time.

3. Next, start to process the brisket, add oil to the hot pan and add ginger slices to stir-fry until fragrant.

4. Pour in the beef brisket and stir-fry over high heat, add black pepper and oregano leaves and stir-fry evenly, then you can smell the aroma.

5. Pour in soy sauce, oyster sauce and cooking wine and stir-fry evenly, stir-fry until all the colors are and very fragrant, then turn them into the stew pot.

6. Turn it into a saucepan, add 1 bowl of water and boil for 40 minutes, the smell is really super fragrant.

7. Finally, put the chopped tomatoes into the pot and simmer for 15 minutes, I generally like to cook them on the tomato skin, because the lycopene content in the tomato skin is the highest, and then clip it off after cooking, so that it will not be wasted.

8. Finished tomato brisket.