Braised Beef Brisket with Small Potatoes
Overview
Today's braised beef brisket with small potatoes is slightly different from my usual method. Although the small potatoes are not cut, they are completely delicious and soft, and the soup made by the cut potatoes is completely different from that of the whole potatoes. The soup made by the small potatoes is not thick at all. After eating, the soup can be mixed with noodles the next day, and it tastes very good!
Tags
Ingredients
- Beef brisket Appropriate amount
- Chicken Essence Appropriate amount
- Chives Appropriate amount
- Cooking wine Appropriate amount
- Coriander Appropriate amount
- Dried chili pepper Appropriate amount
- Garlic Appropriate amount
- MSG Appropriate amount
- Old ginger Appropriate amount
- Old soy sauce Appropriate amount
- Oyster sauce Appropriate amount
- Pepper noodles Appropriate amount
- Pixian Douban Appropriate amount
- Rapeseed oil Appropriate amount
- Thirteen incense Appropriate amount
- White sugar Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- small onions Appropriate amount
- small potatoes Appropriate amount
Steps
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Peel and wash the small potatoes, and soak them in water to prevent the skin of the potatoes from discoloring and turning black.
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Remove and drain while waiting for cooking.
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Crush the old ginger, dice the dried chili peppers, garlic, and small onions and set aside.
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Wash and chop the chives and cilantro.
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Select good beef brisket and rinse it thoroughly.
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Cut the brisket into cubes.
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Bring the water to a boil and pour in the chopped beef brisket.
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Blanch it in water and remove the blood, then take out the beef brisket.
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Pour rapeseed oil into a hot pan. When the oil is hot, add Sichuan peppercorns, ginger, garlic, small onions, dried chili peppers, Pixian bean paste, thirteen spices, pepper noodles, and sugar over low heat and stir-fry until fragrant.
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Pour in the beef brisket and stir-fry over high heat for a few times, then add cooking wine, oyster sauce, and a little dark soy sauce and stir-fry evenly.
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After frying until fragrant, add hot water and bring to a boil.
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Wait for the beef brisket to cook for about 5 minutes, add the baby potatoes and bring to the boil again.
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Then pour it into the electric pressure cooker, cover it, and press the button to cook tendons.
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After pressing, add a little chicken essence and MSG, then pour it into a small casserole, and finally sprinkle with chives and coriander.
