When making braised beef brisket with potatoes, what sauce will taste better with it?

When making braised beef brisket with potatoes, you can add some Pixian bean paste and oyster sauce, both of which are particularly salty and fresh sauces, which can enhance the flavor of the beef brisket, especially with rice.

When braising beef brisket with potatoes, soybean paste and sweet noodle sauce should be used, and white sugar can be used to remove the fishy smell and improve the freshness, and a tomato must be put to be delicious!

You can add some soy sauce to color the ingredients. Then you can put some oil to make the potato braised brisket fresher.

Ingredients: 1 catty, 2 potatoes, star anise, cinnamon, laurel leaves, garlic cloves, ginger slices, chopped green onions Because I am lazy and too late to save time, I used a pressure cooker for the whole process.

1. Cut the beef brisket into pieces and set aside.

2. Peel the potatoes and cut them into cubes for later use.

3. Pour an appropriate amount of salad oil into the pressure cooker, stir-fry garlic cloves and ginger slices until fragrant, and then add star anise, cinnamon, cinnamon leaves, and beef brisket one after another. Stir and sprinkle with light soy sauce, cooking wine and water over the brisket. Cover the pot with a lid and air valve and simmer in a pressure cooker for 15 minutes.

After a few minutes, turn off the heat, cool the pressure cooker (you can pour it directly under the tap for 1 minute), open the lid, pour in the potatoes and add the appropriate amount of salt and water over the potato brisket (if it is already flavorful enough, you can't add more salt), and continue to simmer in the pressure cooker for 15 minutes.

After a few minutes, the pressure cooker cools and then boils, serves, sprinkles with chopped green onions, and serves.

What are the effects and functions of brisket.

To eat brisket, be sure to choose fresh and shiny brisket, the red color is uniform and slightly dark, the fat is white or light yellow, such a brisket is the best, the appearance of the brisket is slightly dry or has an air-dried film, not sticky to the hand, good elasticity, and fresh meat taste. Fresh brisket is generally not suitable for long-term storage, generally eaten within 1-2 days, if you need to store it for a long time, you can cut the brisket meat into small pieces, wrap it in plastic wrap, and put it in the refrigerator freezer for freezing.

1.Regulate post-illness body weakness: beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair tissues and other aspects are particularly suitable, cold winter eating cattle hail hail meat can warm the stomach, is the season's tonic products.

2.Nourishing blood and nourishing blood: Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, stopping the source of digging sails and quenching thirst and salivation.

3.Strengthen muscles and bones: buffalo meat can stabilize the fetus and replenish the nerves, and yellow beef can calm the body and nourish qi, strengthen the spleen and stomach, and strengthen the muscles and bones.

The preparation of braised beef brisket with potatoes is as follows:Tools Ingredients: 2000 grams of beef brisket, 1000 grams of potatoes, appropriate amount of Dahuo incense, appropriate amount of cloves, appropriate amount of nutmeg, appropriate amount of wolfberry, appropriate amount of cooking wine, appropriate amount of cinnamon, appropriate amount of spicy pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of Tanwang old soy sauce, appropriate amount of Xiaohuo Xiang, appropriate amount of chicken essence, appropriate amount of bay leaves, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, and grass fruit.

1. Cut the beef into cubes.

2. Squeeze the green onion sedan with hot oil and the ginger and garlic are fragrant, and then pour all the remaining condiments into the pot and stir-fry.

3. Add beef and stir-fry.

4. Add soy sauce to taste.

5. Heat more than half a pot of water, add rock sugar, salt, and chicken essence.

6. After boiling, add the chopped potatoes and simmer together.

7. Simmer for more than an hour, until the potatoes start to waxy and the beef blooms, sprinkle with shallots, and remove from the pan.

8. A dish of braised beef brisket with potatoes is ready.

I've always thought that brisket is much better than beef, both in terms of texture and texture, so many times, I was going to buy beef. Somehow, when I got to the beef stall, I couldn't help but buy the brisket when I saw it. When I bought it, I was two or three pounds, and I was very satisfied when I stewed it.

Step 1: Prepare two to three catties of fresh and beautiful beef brisket, wash it, put it in a pot of cold water, blanch it with water, add a few slices of ginger, and boil wine.

Step 2: Bake for two or three minutes. Pick up the brisket, wash off impurities and cut into small pieces.

Step 3: Put the sliced beef brisket into the ancestral pressure cooker, add a few slices of ginger, star anise, Sichuan peppercorns, soy sauce, peanut oil, and an appropriate amount of water. The water should not be more than the brisket, cover the original pot and press the brisket over heat for 20 minutes.

Step 4: In the 20 minutes of roasting the brisket, let's prepare some chestnuts. I bought the one with the shell, so we should cut a hole in the middle of each chestnut first.

Step 5: Then bring the water in the pot to a boil, pour the cut chestnuts into the pot and cook for half a minute, about half a minute, take out the chestnuts and peel them while they are hot, especially when they are cold, it is difficult to peel.

Step 6: Wash the peeled chestnuts and cut them in half. If it's small, you can leave it uncut.

Step 7: Peel the chestnuts and the burdock is almost pressed. Turn off the fire and let it go.

Anyone who has ever used a pressure cooker knows that you can't open it without letting go of the lid. It's dangerous to open the lid without letting go, so everyone has to let go first. Oh, and to make money, pour the pressed burdock into a casserole and add the chestnuts.

Step 8: Add one dried chili, put two more for friends who like spicy, add an appropriate amount of salt, cover the pot and cook over high heat. After boiling, turn to medium or low heat for half an hour.

Step 9: Wow, it smells so good! The room is full of fragrance, okay, almost, open the lid, add some oyster sauce, adjust the heat and reduce the juice.

Step 10: Receive the thick soup and it's fine, don't dry it too much. If there is some soup, it tastes better, especially in summer, and the food is not easy to make too dry, otherwise it will be more appetizing. Well, you can turn off the heat and get out of the pot.

This delicious Hakka chestnut stewed brisket is ready. My favorite friend give it a try! It's delicious, non-greasy, nutritious and delicious. Especially for family members. If the children at home don't eat spicy and don't put chili peppers, it is also fragrant and delicious.

There is only food and love in the world that cannot be disappointed; Eating is a pleasure, taste is a hobby, and cooking is a joy!

Braised beef brisket can be pure stewed with some star anise cinnamon, bay leaf ginger, light soy sauce and other people who like spicy can dry chili peppers to enhance the flavor, beef brisket in a pot under cold water, float away the foam, add ingredients to simmer, simmer over low heat, until soft.

To use garlic, ginger, star anise, bay leaf, cinnamon, cumin, salt, peanut oil and other ingredients, when making the brisket, you should first cut and wash the brisket, blanch it and put it in the pot to fry it to make it fragrant, add this seasoning and water.

The beef brisket is stewed soft and glutinous, a piece of meat has a little oil on it, and the thick sauce wraps the beef brisket, and the taste is rich in one bite, and the juice overflows between the teeth, which is really delicious! So how do you make a delicious stewed brisket? First, soak the brisket in water for 20 minutes, remove the blood, wash it, and cut it into centimeter cubes.

Then prepare the sauce, 2 tablespoons light soy sauce, 2 tablespoons rice wine, half a tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon red milk, 1 tablespoon peanut butter, stir well and set aside. Pour water into a wok, add the beef brisket in cold water, add shallots, ginger slices and cooking wine to the water, boil the water for 5 minutes, remove the warm water to wash off the foam, and drain. Put oil in a wok, add garlic and ginger slices in warm oil, stir-fry the garlic over low heat, stir-fry the ginger fragrance and then pour in the beef brisket, stir-fry over high heat, pour in the spices after the water is dry, stir-fry for 2 minutes, and stir-fry the fragrance of the spices.

Pour in the sauce and stir-fry evenly, so that the brisket is coated with the sauce and the flavor is even. Finally, transfer the ingredients to the casserole, pour in the boiling water that has not covered the brisket, add the shallots, cover the pot, turn the heat to low and simmer for 2 hours. Because the sauce has a consistency, you need to open the lid and stir several times in the second half to prevent the bottom from sticking.

This is a delicious stewed beef brisket!

Potato brisket is a very traditional home-cooked dish, and here's how to make it:

Ingredients: Beef brisket 500g

Potatoes 2 pcs.

2 slices of ginger. 2 green onions.

2 tablespoons of cooking wine. 3 scoops of light soy sauce.

Salad oil to taste.

Salt to taste. Cover the ice to an appropriate amount of sugar.

2 star anise. 2 bay leaves.

Step: <>

1.Cut the brisket into cubes and soak in water for 30 minutes.

2.Peel the potatoes and cut them into cubes for later use.

3.Heat the oil in a pan, add ginger and green onions, and fry until fragrant.

4.Add the brisket and sauté until it slowly returns to a slight brown.

5.Pour in the cooking wine and light soy sauce and stir-fry evenly.

6.Pour in boiling water until the brisket is not disturbed and starved, add salt, rock sugar, star anise and bay leaves.

7.Switch to low heat and simmer for 40 minutes.

8.Add the potato wedges and continue to simmer for another 20 minutes.

9.Check the heat, the soup is thickened, and the brisket is soft.

2.During cooking, you need to taste and adjust the amount of salt and sugar.

3.The cooking time can be increased or decreased according to the softness of the meat.

Roasted beef brisket with potatoes].

Ingredients: 550g beef brisket, 1 potato, 1 radish with no ears.

Excipients] appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of liquor, appropriate amount of light soy sauce, appropriate amount of dark soy sauce.

Method] 1Wash the brisket and cut into cubes, 2Brisket the brisket in cold water and bring it to a boil to remove the bloodHeat oil in a pot and stir-fry the ginger slices until fragrant, 4Pour in the brisket and stir-fry evenly.

5.Add 2 tablespoons of white wine.

6.Add 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce and plenty of boiling water, bring to a boil, turn to low heat and simmer for 2 hours (watch the heat carefully to prevent it from drying out).

7.Peel the carrots and beans and cut them into hob pieces.

8.Add the carrots and potatoes, cover and continue to simmer for 10 minutes, adding an appropriate amount of rock sugar to taste.

The dish of roasted beef brisket with potatoes is simple, but if you want to really make the beef brisket flavorful, it depends on the stewing time must be mastered. Potatoes have anti-aging properties. It is rich in B vitamins such as vitamins B1, B2, B6 and pantothenic acid, as well as a large amount of high-quality fiber, as well as trace elements, amino acids, proteins, fats and high-quality starch and other nutrients.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects are particularly suitable, cold winter beef can warm the stomach, is the season's good tonic products; Such a recipe is nutritious, and has a good taste, suitable for a variety of people to eat, and can also have an anti-aging effect, for promoting appetite, nourishing the family to dismantle qi and blood has a certain effect, you can eat it often.

Beef brisket stewed with potatoes.

Ingredients: 500g beef brisket, 1 carrot, 1 potato, 1 tablespoon of cooking wine, appropriate amount of ginger, 5 dried red peppers, 5 garlic, 2 bay leaves, 1 small piece of cinnamon, 3 star anise, 1 tablespoon of soy sauce, appropriate amount of salt, a little oil.

Method. 1. Clean the brisket and cut it into large pieces.

2. Peel and wash the carrots and potatoes and cut them into hob pieces.

3. Blanch the beef brisket in a pot under cold water, and after it comes out of the pot, rinse Sun Xun with water to wash the foam on it.

4. Pour a little oil into the pot, add the washed and cut small pieces of ginger, star anise and cinnamon and stir-fry together.

5. After the fragrance is stir-fried in the pot, add the beef brisket and stir-fry together.

6. When the beef brisket is slightly discolored, pour in cooking wine and stir-fry a few times, then add soy sauce and stir-fry until the surface of the beef brisket is colored and turn off the heat.

7. Pour the fried beef brisket into the pressure cooker, add dried red pepper, garlic, bay leaves and an appropriate amount of boiling water, select the stew function, and start the pressure cooker.

8. When the indicator light of the pressure changhe power pot jumps to the state of heat preservation, open the lid and add potatoes, carrots and a little salt, select the stew function again, and start the pressure cooker to cook for about 20 minutes.

Tips: 1. The amount of water is not too much, just over the ingredients.

2. Press it twice with a pressure cooker, and the brisket will melt in your mouth when you eat it, which is very suitable for the elderly and children.

Curry brisket】Curry brisket.

Ingredients: 300 grams of beef brisket, 1 potato, 1 carrot, 2 green onions, 3 slices of ginger, 2 pieces of curry, appropriate amount of Sichuan pepper, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of oyster sauce.

Curry brisket preparation steps].

1. Wash the potatoes and carrots, peel them, and cut them into pieces for vertical grinding; Wash the beef belly and cut it into pieces for later use; Wash the green onions, cut into sections and set aside; Wash the ginger and slice it for later use;

2. Put water in the pot, put the beef brisket in a pot under cold water, boil the water over high heat, boil for about 5 minutes after the water boils, turn off the heat, remove the brisket, rinse it, drain the water and set aside;

3. Put oil in the wok, heat over low heat, fry the peppercorns to get the fragrance, take out the peppercorns and throw them away, add the green onion and ginger and fry until fragrant, then pour in the brisket, stir-fry a few times, add salt, pepper, cooking wine, light soy sauce, oyster sauce, and continue to stir-fry to bring out the fragrance;

4. Pour in the hot boiling water that has not passed the brisket, boil over high heat, boil for about 2 minutes, then pour the brisket and water into the pressure cooker, cover the pot, and after the heat is boiled to gas, change to medium heat and simmer for 30 minutes to turn off the heat;

5. Heat oil in a wok, pour in potatoes and carrots, stir-fry for a while, open the lid of the pressure cooker, pour the brisket into the wok with the soup, add 2 pieces of curry, boil the potatoes and carrots over medium heat, and finally collect the juice over high heat, receive the thick soup, stir evenly, then turn off the heat, put it on the plate, and the production is completed.