Braised beef brisket

Overview

This looks familiar! But if you really follow the recipe, you will have a completely different stew experience~ I think this dish is a representative of roasted stews. The characteristics of low-temperature and slow-roasted dishes can be easily reflected. The process is very simple, but there are a few small points that need to be mentioned in advance before starting: 1. Why should the cooking be completed in the oven? This is about knowledge related to slow cooking. Slow cooking and low-temperature cooking are two related concepts that are difficult to separate. Generally speaking, the higher the temperature, the shorter the cooking time. Frying, stir-frying, and deep-frying are all completed in a few minutes; How low is the temperature? Based on the stove fire, the flame temperature is generally 600-800 degrees, and the adjustable temperature of the general household oven is 70-230 degrees. In other words, even if the minimum firepower is used when using the stove, the local temperature of the flame is still very high, and it is easy to reach the boiling point during slow stewing. Shouldn't it be boiling? For stewing, cooking below the boiling point for a long time can smoothly extract the umami ingredients while ensuring that the meat is tender and not dry. It will not lose too much meat juice due to a large amount of heat convection, and the taste of the soup will be very different. It is a bit mysterious to say, but you will understand it after one bite. 2. Why use canned tomatoes? Fresh tomatoes are of course good, but the quality of the tomatoes we can buy is relatively unstable, and delicious varieties (such as plumtomato) are not easy to buy, and the taste of different years is not guaranteed. Canned tomatoes are tomatoes of selected high-quality years. The original fruit is peeled and canned (no seasoning). It has moderate sweetness and acidity and a strong aroma, and it will have a pleasant soft taste after being sealed. Therefore, choosing canned tomatoes is an important basis for making this dish. I think Annalisa's Pelati peeled plumtomato is good. It's easy to buy in supermarkets. A jar costs about a dozen yuan. It tastes good.

Tags

• hot dishes
• foreign cuisine
• old man
• dinner with friends
• western food
• autumn recipes
• lunch
• anise
• beef brisket
• butter
• cinnamon
• dome white mushroom
• flour
• freshly ground black pepper
• garlic cloves
• olive oil
• onions
• red pepper
• stock
• canned tomatoes
• carrot
• dark brown sugar
• fragrant leaves
• sea salt

Ingredients

Steps

1. 1 Cut the beef brisket into large pieces (the meat will be drier if it is smaller), generously sprinkle sea salt and freshly ground black pepper on both sides, let it sit for 15 minutes and then wipe away the moisture that has separated.

   

2. 2 Shred the onions, cut the mushrooms into thick slices, and cut the carrots into irregular hob pieces.

   

3. 3 Put the peeled tomatoes into the foodprocessor and give them 3 pulses, or put them into a mixing bowl and beat them with a whisk, but keep the pulp texture.

   

4. 4 Preheat the olive oil and butter in the pan and wait until the butter is slightly browned.

   

5. 5 Add onions and stir-fry until caramel color appears, about 10-15 minutes.

   

6. 6 Add (or in batches) the beef brisket and stir-fry until slightly caramel color, add brown sugar, sprinkle in flour and stir-fry until translucent and evenly coat the beef.

   

7. 7 Add the white mushrooms and stir-fry for about 3 minutes.

   

8. 8 Add the stirred tomatoes, bay leaves, and fennel, and continue to stir-fry until the tomatoes are cooked and fragrant, and the water is basically completely evaporated.

   

9. 9 Pour the stock into the meat until it is 1cm thick, season with salt, cover with tin foil and put it in the oven, and heat it up and down at 130 degrees for 3 hours.

   

10. 10 Add carrots 1 hour before boiling, and you can make some roasted vegetables to go with it.

    

11. 11 Serve with rice and coriander leaves and enjoy!