Pot braised beef
Overview
This Russian-style pot-braised beef was eaten at Cheeselin when my husband and I went to Tianjin. It was delicious! So I learned to make it once when I got home. Although the seasonings were not complete, it still tasted great!
Tags
Ingredients
Steps
-
Beef brisket is first soaked in bleeding water with Sichuan peppercorns and water
-
Put it into a pot and blanch it, remove it, rinse off the blood foam and drain the water
-
Prepared ingredients
-
Put butter in the pot
-
Saute ginger slices until fragrant, add onions and beef brisket and stir-fry
-
Add a little sake (preferably brandy), stir-fry bay leaves and white pepper until fragrant, then add an appropriate amount of stock. I don’t have stock at home, so I use water and thick soup to start stewing
-
Simmer the beef brisket until tender. I saved time and used an electric pressure cooker for 20 minutes
-
Return the pressed beef brisket to the pot, add carrots, mushrooms and potato cubes and simmer until they are soft, add some salt to taste
-
Take out the finished beef brisket, potatoes, etc. and put them into a jar for later use. Reserve the beef soup
-
Put appropriate amount of butter and flour into the pot and stir well
-
Add tomato paste, Shanghai Worcestershire sauce, red wine (I added sake), sugar, white pepper and remaining beef broth and cook until there are no gnocchi
-
Put the cooked soup into a jar and sprinkle with chopped parsley
-
Cover with a layer of pastry and brush with egg wash. My lazy method uses the original flying cake
-
Put it in the oven at 180 degrees and bake for 8-10 minutes
-
The can is open! Delicious
