Braised Beef Brisket

Overview

I want to talk about this beef brisket in particular. Each piece of the tender beef brisket has a clear texture. It is tender yet chewy after being braised. You can feel the combination of gravy and soup in every bite.

Ingredients

Beef brisket Appropriate amount
Cooking wine Appropriate amount
Dried chili pepper Appropriate amount
Edible oil Appropriate amount
Old soy sauce Appropriate amount
Potatoes Appropriate amount

Sanshengchuan Mapo Tofu Sauce Appropriate amount
Star anise Appropriate amount
Zanthoxylum bungeanum Appropriate amount
fragrant leaves Appropriate amount
ginger slices Appropriate amount
salt Appropriate amount

Steps

Cut beef brisket and potatoes into cubes.
Slice ginger and cut dry chili into sections.
Heat oil in a pan, add beef brisket and stir-fry.
Stir-fry the beef brisket until all blood is gone, add ginger slices, star anise, fennel, bay leaves, Sichuan peppercorns and dried chilies and stir-fry evenly.
When the ingredients are stir-fried and become fragrant, add cooking wine and dark soy sauce, then add Sanshengchuan Mapo tofu sauce and stir-fry until the beef brisket is colored.
Transfer the beef brisket to the casserole and add water to cover the beef.
When the beef is cooked until tender, add the potato cubes and simmer for about 20 minutes.
Finally, add salt to taste and turn to high heat to reduce the juice.

Overview

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Ingredients

Steps