Braised beef

Overview

It feels like I haven’t bought beef for a long time. Someone still likes to eat beef. I also have a good impression of beef. However, I am not very good at cooking beef. This time I used braised sauce to cook this dish. The method is more convenient. I don’t need to stir-fry the sugar color, and the taste is also good

Tags

• hot dishes
• chinese banquet
• pregnant women
• maternity
• winter recipes
• banquet dishes
• lunch
• angelica dahurica
• beef brisket
• braised sauce
• cardamom
• chives
• cinnamon
• cooking wine
• dried chili pepper
• garlic
• lilac
• onions
• potatoes
• star anise
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Soak the beef brisket in water for half an hour to remove the blood,

   

2. 2 Cut mahjong pieces

   

3. 3 Side dishes include carrots, potatoes and onions,

   

4. 4 Cut 3 into hob blocks separately

   

5. 5 Prepare the ingredients for braised pork: star anise, Sichuan peppercorns, cinnamon, bay leaves, cardamom, cloves, angelica angelica, and dried chilies. If you don’t have much at home, just use a few.

   

6. 6 There is also cooking wine, balsamic vinegar, and the braised sauce I used, so there is no need to fry the sugar or soy sauce

   

7. 7 Put the beef in cold water, add a little pepper, 2 slices of ginger and cooking wine, bring to a boil over high heat,

   

8. 8 skim off the foam

   

9. 9 Take out the beef and wash it slightly with warm water,

   

10. 10 Soak the braised meat in water a little so it won't burn easily

    

11. 11 Add a little oil to the pot, stir-fry ginger and garlic over medium-low heat,

    

12. 12 Add onion slices and stir-fry until fragrant

    

13. 13 Remove the braised pork ingredients, drain the water, and stir-fry until fragrant,

    

14. 14 Pour in the beef and stir-fry

    

15. 15 Stir-fry the beef until the surface is slightly browned,

    

16. 16 Add 2 tablespoons of cooking wine to remove the fishy smell

    

17. 17 Then add 3-4 porcelain spoons of braised sauce, stir-fry evenly,

    

18. 18 Pour the meat into the pressure cooker, add the original soup or boiling water, add a little balsamic vinegar, and add green onions (if you don’t want to cook the soup noodles, the amount of water will be enough to cover the meat)

    

19. 19 Press the pressure cooker for 25 minutes after inflating,

    

20. 20 Fry the carrots and potatoes in a pan with a little oil,

    

21. 21 Then pour it into the pressure cooker and press for 10-15 minutes, then add salt to taste

    

22. 22 Pour out the meat and soup from the pressure cooker over high heat to reduce the juice, add the remaining onions and stir-fry until raw, then serve on a plate