Stewed Beef Brisket with Carrots

Overview

Carrots have a high reputation in the West and are considered a top delicacy. The Dutch consider it one of their national dishes. Carrots contain a wide range of nutrients. According to measurements, every 100 grams contains 7.6 grams of carbohydrates, 0.6 grams of protein, 0.3 grams of fat, 30 mg of calcium, 0.6 mg of iron, and vitamin B1, vitamin B2, vitamin C, etc., especially the carotene content is among the best among vegetables, with approximately 3.62 mg of carotene per 100 grams, which is equivalent to 1981 international units of vitamin A. It also remains unchanged at high temperatures and is easily absorbed by the body. Carotene has important functions such as maintaining the normal function of epithelial cells, preventing and treating respiratory infections, promoting human growth and development, and participating in rhodopsin synthesis. Many people don’t like to eat carrots, but this stewed beef brisket with carrots is still good. My baby eats it very well. It’s worth making this dish for friends.

Tags

• hot dishes
• autumn recipes
• beef brisket
• cinnamon
• cooking wine
• coriander
• doubanjiang
• green garlic sprouts
• green onions
• green peppercorns
• light soy sauce
• peanut oil
• pickled pepper
• star anise
• water starch
• carrot
• fragrant leaves
• ginger
• salt
• tomatoes

Ingredients

Steps

1. 1 Raw materials, some of which are not photographed, mince the bean paste finely, cut the green onions into small pieces, and cut the tomatoes into small pieces

   

2. 2 Put half a pot of water in a casserole, add green onions, ginger, cinnamon, green peppercorns, star anise, pickled peppers, and bay leaves, and bring to a boil

   

3. 3 Cut the beef into pieces, put water in the pot, add an appropriate amount of cooking wine, a few slices of ginger, and blanch

   

4. 4 Carrots are cut into flower slices as shown in the picture (you can omit them in order to make your baby fall in love with carrots)

   

5. 5 Add salt to the cut carrots, mix well and marinate for an hour, then pour away the marinating water

   

6. 6 Put oil in the wok, heat it up to 80%, add beef brisket, add bean paste, stir-fry until flavourful

   

7. 7 Pour the fried beef brisket into a boiling casserole and simmer over medium-low heat for three minutes

   

8. 8 Put a little oil in the wok and fry the carrots until fragrant

   

9. 9 Add tomatoes and stir-fry

   

10. 10 Add the green garlic sprouts to the pan, add oil and stir-fry until ready

    

11. 11 After simmering the beef brisket for an hour, add the fried carrots and tomatoes and simmer over medium heat for 25 minutes

    

12. 12 Pour all the contents of the casserole into the wok and reduce the juice over high heat

    

13. 13 Pour in the fried green garlic sprouts

    

14. 14 Pour in light soy sauce, a small amount of salt, add water starch, stir-fry evenly

    

15. 15 Plate, sprinkle with coriander and serve