Braised Beef Brisket - Kai Xin Bao Gu
Overview
The ancestors set up stalls to make a living, mainly selling beef offal and beef brisket to support their families. Based on the suggestions of guests from all over the world, we have gathered the characteristics of multi-ethnic cuisine and adjusted the previous processing techniques and formulas. The unique braised beef brisket was formed. In the last century, people only wanted food and clothing. Because the cost was too high, it was only passed down in the form of family banquets and enjoyed during holidays. Characteristics of braised beef brisket: red in color, chewy, tough, smooth, tender and fragrant. Taste: Rich in flavor. Smooth and fragrant. Soft and glutinous. Water is the basis, preferably spring water. Suggested pairings for braised beef brisket: tomato stewed beef brisket. radish stewed beef brisket
Tags
Ingredients
Steps
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Selected fresh high-quality beef brisket, brewed for 2 hours, washed with water and squeezed out,
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Add to beef bone soup and cook for 50-60 minutes. Remove.
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Drain the water, let cool, and cut into 1-1.5 cm squares
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All completed and reserved
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Pour in cooking oil and fry rock sugar
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When the color of the rock sugar forms, stir-fry the beef brisket
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Fry until the beef brisket is colored and the beef brisket begins to produce oil and is slightly charred.
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Remove and put into a casserole, and add amomum villosum, grass fruit, ginger, pepper, whole green onions and salt. Add beef bone broth and cover the beef brisket. Bring to a boil, turn to low heat and simmer. Wait until the soup dries up.
