How to make beef brisket carrots delicious, how to make carrot brisket delicious

Beef brisket is a relatively common ingredient in our daily life, beef brisket is a piece of meat with tendon and oil, the taste and texture are very good, it is rich in protein, amino acids, vitamins, minerals, riboflavin, niacin and other nutrients that are beneficial to the human body.

There are still many ways to make beef brisket, but they are not difficult, I prefer to make carrot and potato stewed brisket, black pepper beef brisket, apple and jujube stewed beef brisket, all of which are delicious and very simple and easy to learn, and you can master it by trying to make it a few times.

Below I share their practices, I hope it will be helpful to you!

Beef brisket stewed with carrots and potatoes].

Wash the potatoes and carrots, then peel and cut them into hob pieces, slice the ginger, cut the green onion into pieces, and cut the brisket into cubes for later use.

Pour water and water into the pot, blanch the brisket pieces in a pot under cold water, wait until the pot is boiling, remove the brisket after boiling the foam, rinse it with warm water and set aside.

Heat the oil, heat the oil, put in the peppercorns, star anise, ginger slices, green onion segments and stir-fry the fragrance, fry the fragrance and put in the bean paste, after the sauce is fried, put in the blanched beef brisket and stir-fry, after the water is fried, pour cooking wine, soy sauce and a little dark soy sauce, stir-fry the beef brisket evenly, stir-fry until colored, and then pour warm water.

After boiling the water, turn to low heat and simmer for about an hour, then put in the potato and carrot pieces, add some salt and thirteen spices to taste, cook for more than 20 minutes, and the ingredients can be cooked out of the pot.

Black pepper brisket].

Chop the green onion and cut the beef brisket into cubes for later use.

Put a piece of butter in the pot, boil the butter until it melts, put in the beef brisket, stir-fry until the brisket changes color, add a few rock sugars, pour in soy sauce and dark soy sauce, add salt, five-spice powder and black pepper, stir-fry evenly, pour in water, bring to a boil over high heat and turn to medium-low heat and simmer.

After the brisket is boiled until soft, sprinkle with some chopped black pepper, turn on high heat to reduce the juice, and when the soup is almost done, turn off the heat and serve on the plate, and then sprinkle some chopped green onions to garnish.

Stewed beef brisket with apples and red dates].

Wash the wolfberries and dried red dates, mince the coriander and set aside, cut the beef brisket into cubes, peel and corch the apples and cut them into small pieces for later use.

First blanch the beef brisket in a pot under cold water and put it out, prepare a casserole, pour water into the casserole, put in the brisket, pour a little cooking wine, boil it over high heat, turn it to low heat and stew, put in apple pieces and red dates and wolfberries after the beef brisket is stewed, add a few rock sugar and a little salt to taste, simmer for about 15 minutes, and finally sprinkle some coriander.

Ingredients. 750 grams of brisket.

450 grams of carrots.

Accessories. 200 ml of vegetable oil.

5 slices of ginger. 8 cloves of garlic.

2 shallots. 5 dried chilies.

1 tablespoon Sichuan peppercorns.

2 star anise. 2 capsules of Sannai.

1 teaspoon of fennel.

1 bay leaf. 1 grass fruit.

1 tablespoon of Pixian bean paste.

2 tablespoons of rock sugar. 2 tablespoons of cooking wine.

4 tablespoons soy sauce.

1 tablespoon of refined salt. Prepare the ingredients: wash the brisket and soak it in water for about 30 minutes; After washing again; Diced; Peel the carrots, wash and cut into hob shapes; Prepare the seasoning again:

Ginger slices, garlic cloves, green onions, dried chili peppers, Sichuan peppercorns, grass fruits, bay leaves, sannai, cumin, star anise; The grass fruit is crushed for more flavor.

Pour an appropriate amount of water into the pot, put in the brisket, 2 slices of ginger, 1 green onion and white segment, an appropriate amount of cooking wine, bring to a boil over high heat, remove the brisket, wash it with water, drain the water and set aside. Heat the wok, pour in an appropriate amount of vegetable oil and heat it again, add rock sugar, fry the sugar color, then add the beef brisket, stir-fry to color, cook in cooking wine, and continue to stir-fry; Then add ginger slices, green onions, garlic cloves, dried chili peppers, Sichuan pepper, star anise, sannai, cumin, bay leaves, grass and fruit and stir-fry until fragrant, put in Pixian bean paste, stir-fry to bring out the fragrance, add an appropriate amount of soy sauce, continue to stir-fry, pour in hot water, and the amount of water needs to be added at one time; Bring to a boil over high heat, cook for a while, pour all the ingredients in the wok into the electric casserole, and add the carrots; Turn on the power and select the "Braised Beef and Sheep" program; Choose "standard" for taste. At the end of the program, salt can be added according to personal taste; Pixian bean paste, soy sauce have a salty taste, salt needs to be put less, or do not put the fragrant [carrot roasted beef brisket] out of the pot, you can sprinkle some green onion shreds to decorate!

Cooking skills. The seasoning can be adjusted according to personal taste.

Pixian bean paste, soy sauce have a salty taste, and you can taste the taste before adding salt.

The ingredients are as follows: two catties of beef brisket (under the uniform ratio of meat and vegetables, a four-liter ceramic stewed jar is just enough to fill one can), one catty of potatoes (the subject asks about radish, then replace the potatoes with radish, and the others remain unchanged). One-third bottle of red wine, a small handful of rock sugar, a large piece of ginger, half a large garlic, star anise, cinnamon, bay leaves, 5 cloves (a small amount of cloves are enough), Sichuan pepper, light soy sauce, dark soy sauce, salt.

It's okay if you don't want MSG. A pot of hot water from a thermos.

Step 1Soak the brisket in water for 20 minutes and rinse repeatedly to remove the blood. If you don't go to the blood, there will be a lot of foam and it will be fishy.

Boil a pot of boiling water to blanch the brisket, do not cook, and shrink the surface. Drain the brisket. Cut the ginger into large chunks, and it doesn't hurt to have more.

Garlic pat.

2.Remove from the oil pan and boil the sugar over low heat. After the oil pan is hot, add the rock sugar, stir slowly over low heat, until the rock sugar is completely melted, and the oil is slightly brown. Novices should pay attention to the heat, and would rather be insufficient than scorched.

3.After the rock sugar is melted, add ginger, garlic and five spices and stir-fry, pay attention to the sugar pot not to burn, and add the beef brisket to stir-fry quickly after the spice flavor is released. After all the colors are painted, stir-fry for another minute, add half of the prepared red wine, add a spoonful of dark soy sauce, and a spoonful of light soy sauce, stirring well.

4.Transfer all the meat and soup from the wok to a ceramic stew pot. This kind of kitchenware with a big belly and a small mouth is excellent for stewing, locking in water and saving fire.

Add an appropriate amount of water to cover all the ingredients. Bring to a boil over high heat and close the lid on low heat. The reason why you boil and then cover the lid is to prevent the pot from overflowing over high heat.

Simmer for a total of two hours.

Once again, I will strongly Amway this ceramic stewed jar, the secret of the delicious beef brisket lies in this stewed jar, which can hardly be crispy and not rotten if you use a pressure cooker, either the beef tendon part is still hard, or the beef is all scattered. If you use an iron pot to simmer, because of the large opening, the steam escapes quickly, which costs gas, and on the other hand, you need to add water constantly, which will destroy the taste of the gravy. The jar boils over a tiny fire, and the steam condenses and falls back into the soup, keeping the water in in hand.

5.Peel the carrots and cut them into cubes. Check the amount of water in the pot from time to time during the simmering process, and stir the bottom of the pot to prevent it from sticking. Generally, hot boiled water is added once every half an hour. Cold water should not be added.

6.After 1 hour and 40 minutes, add the potatoes, add the remaining red wine, add a small amount of salt in stages, and add salt until it is lighter than normal according to the taste you taste.

7.Simmer for 20 minutes until the juice is almost reduced, and finally taste to see if you need to add salt. If the soup is too much, open the lid of the simmering pot and stir over high heat to collect the juice.

To make brisket, it is best to use radish, not carrots, first wash the brisket and cut it into pieces, blanch it, then put ginger pieces together in a pressure cooker and press it for 8 minutes, pick up and put it in the casserole, add cinnamon, pepper, star anise and other ingredients, add sand tea, light soy sauce, dark soy sauce and other seasonings, put in radish pieces, and simmer together for half an hour.

Preparation of stewed beef brisket with radish.

1. The practice of stewed beef brisket with radish is not very complicated, we can first wash the brisket and cut it into small pieces of 2cm square, and the potatoes and carrots are also cut into pieces for later use, and then we need to prepare the condiments.

2. Next, we can pour an appropriate amount of water into the soup pot, then put the brisket in it, and heat it over high heat.

3. Next, we need to put in some green onions, ginger slices and seasonings, and then simmer over low heat for about an hour after the lid is covered.

4. Finally, we can put the prepared potatoes and carrots in, then pour in some dark soy sauce and stir well, and then add some edible salt to eat, the taste of radish stewed brisket is very good.

Nutritional value of stewed beef brisket with radish.

The nutritional value of radish is very rich, radish is rich in nutrients, we can supplement a lot of nutrients by eating radish properly, in addition, eating radish regularly can also help us all enhance the body's immune function, promote gastrointestinal peristalsis, increase appetite, help digestion, in addition, beef brisket as the main ingredient of this delicious discourse, the nutritional value of beef brisket is also very high, proper consumption can also help us supplement various nutrients, especially the content of protein, minerals and vitamin B group is very rich, can help us effectively prevent nutritional deficiencies。

Here's how to make radish brisket delicious:Ingredients: beef brisket, white radish.

Excipients: green onion, light soy sauce, cooking wine, oil, ginger, star anise, cinnamon, bay leaf.

1. Crush the cinnamon, cut the ginger into cubes, and cut the beef brisket into cubes.

2. Put cold water in the pot, put in 1 tablespoon of cooking wine, pour in the beef brisket and blanch the pot, remove some foam after the water boils, and then remove the beef brisket and drain the water.

3. Put oil in the pan, stir-fry the ginger until fragrant, pour in the beef brisket, and fry until the surface is slightly yellow.

4. Add oyster sauce, dark soy sauce, light soy sauce and stir-fry evenly.

5. Pour in the white radish and spices. Pour in a large bowl of water, cover the ingredients and bring to a boil.

6. After the fire boils, cover and turn to medium-low heat and simmer for about 40 minutes, then reduce the juice.

Ingredients: 500 grams of beef brisket, a white radish, 2 star anise, 2 bay leaves, 2 grams of tangerine peel, 65 grams of Zhuhou sauce, 10 grams of ginger, 15 grams of oil, 1 gram of white sugar, 30 grams of light soy sauce, a few drops of dark soy sauce, an appropriate amount of salt, 2 small cloves of garlic, 3 grams of cinnamon, an appropriate amount of liquor, and an appropriate amount of boiling water.

Steps: 1. The brisket used this time has been cut into pieces, if you buy it back and cut it yourself, you can cut it into mahjong sizes. Pour an appropriate amount of water into the pot, and put the beef brisket in a pot under cold water, if the meat is only put in hot water, the blood water in it will not be able to boil out.

2. Peel the white radish and cut it into cubes.

3. Blanch the brisket for 5-6 minutes, then blanch the white radish, rinse it with water after scooping it up, wash off the bloody smell, and then control the moisture.

4. Consume oil, sugar, salt, mix well and set aside.

5. Finely chop the ginger and garlic and set aside.

6. Pour an appropriate amount of oil into the pot and heat it, add minced garlic, minced ginger and tangerine peel and stir-fry until fragrant.

7. Add star anise, bay leaves, and cinnamon to stir-fry until fragrant.

8. Pour in the Zhuhou sauce and stir-fry evenly.

9. Pour in the radish and beef brisket and stir-fry evenly, so that the radish and beef brisket are coated with a layer of Zhuhou sauce.

10. Pour in the pre-adjusted sauce, stir-fry evenly, pour the liquor into the pot around the edge of the pot, stir-fry evenly and turn off the heat.

11. Pour all the ingredients into the casserole and pour in an appropriate amount of boiling water.

12. Cover the pot and simmer over low heat until the brisket is cooked through, and like to simmer softer for a longer time, the degree is determined according to personal habits.

13. a finished product.

The beef brisket radish is delicious and simple to make as follows:

Recipe: beef brisket, green onions, ginger slices, white radish, Sichuan pepper, cinnamon, bay leaves, grass fruit, ginger, garlic, light soy sauce, rock sugar, balsamic vinegar.

1. Soak the beef brisket in water for 30 minutes to soak the blood. After soaking the beef brisket, rinse it well, then add green onions and ginger slices to a pot under cold water, bring to a boil over high heat and cook for 2 minutes, blanching to remove the blood.

2. After blanching the beef brisket, take it out, rinse it with warm water, drain the water and cut it into pieces of about 2 to 3 cm for later use. Wash the white radish, remove the roots, cut it into small cubes of about 2 to 3 cm, and put it on a plate for later use.

3. Cut the ginger into slices, the green onion into sections, the garlic into sections, and the coriander into segments, and then put them on a plate together, and at the same time put the dried chili peppers, peppercorns, cinnamon, bay leaves, and grass fruits into the plate for later use. Heat a spoonful of cooking oil in a pan, add bean paste and stir-fry until fragrant. After stir-frying the bean paste until fragrant, add the beef brisket to steam out, then add 3 to 4 dried chilies, Sichuan pepper, cinnamon, bay leaves, grass fruit, ginger, green onions and garlic.

4. Continue to stir-fry, stir-fry the seasoning aroma, then pour in hot water to cover the brisket, almost more than one-third of the brisket, and then add light soy sauce, rock sugar, and balsamic vinegar to boil. After the water in which the brisket is boiled, pour it into the prepared casserole, cover and simmer over low heat for an hour and a half, or it can be simmered in a pressure cooker.

5. After the beef brisket is stewed, pour the white radish inside, stir evenly, cover and continue to simmer for 20 minutes, and cook the white radish. After the white radish is stewed and cooked, add salt and chicken essence and stir it, continue to simmer for 2 minutes, turn off the heat and sprinkle with coriander, and then serve it to the table.