Stewed Beef Brisket with Potatoes and Carrots
Overview
Hello everyone! It’s been a long time since I’ve been to Meitian and I miss you all very much! For me, who loves food and pays close attention to it, I would like to read more, learn more, and learn more about other people’s cooking methods when I have time. I have collected this dish before, but never had the chance to try it myself. Now I will try it while I have a break. It is my first try. Some small details need to be improved. Keep up the good work! I hope everyone can provide more comments or suggestions, learn together, and make progress together! ⛽️!
Tags
Ingredients
Steps
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Prepare ingredients: buy fresh beef brisket, potatoes, carrots, and corn. Ingredients: star anise, cinnamon, bay leaves, Sichuan peppercorns, dried red chili peppers, green onions, and ginger.
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Wash the green onion and ginger, cut into slices and chopped green onion respectively, and cut the dry red pepper into small pieces.
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Put the beef brisket into a pot with cold water, blanch it first, bring it to a boil over high heat, remove the foam on it, and then rinse it with clean water.
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Wash the potatoes and carrots, peel them, and cut them into hob pieces. Peel off the outer layer of the corn, wash them, and cut them into small pieces.
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Put the beef brisket into the pot with cold water again, add the ingredients in sequence, onions, ginger, cooking wine, star anise, cinnamon, bay leaves, Sichuan peppercorns, and dried red pepper. Bring to a boil over high heat and reduce to low heat.
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Simmer over low heat for more than 1 hour. Add corn, potatoes, carrots, light soy sauce, salt and sugar according to your taste. Turn to high heat and bring to a boil, then turn to low heat and simmer for about 10 minutes to drain the water and make it fully flavorful. Sprinkle a handful of chives before serving.
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Out of the pot, picture of the finished product.
