Braised Beef Brisket

Overview

Beef is one of my family’s regular winter dishes. The stewed beef is not only tender, crispy and fragrant, but the soup is also particularly delicious. Today's beef stew is my family's usual recipe, and it is also my little girl's favorite. The method is relatively simple, but the choice of meat is the key. For braised beef, you usually choose beef ribs or beef brisket. These two types of beef are fat and lean, and the beef tastes very good. The beef ribs are slightly leaner, and the beef brisket is fatter, but the beef brisket is filled with tendons and is soft and waxy. It depends on which one you like. For today’s beef stew, I chose beef brisket. When stewing, I added some more soup. The remaining soup can be used to make braised beef noodles, which is also very delicious. After the beef was stewed, it was completely dark. The photos taken were blue, so please bear with me!

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• banquet dishes
• dinner
• angelica dahurica
• beef
• beef stew buns
• braised soy sauce
• cao guo
• cinnamon
• dried chili pepper
• lilac
• pixian doubanjiang
• rock sugar
• fragrant leaves
• salt
• tomatoes

Ingredients

Steps

1. 1 Cut the beef into large pieces of 4 to 5 cm square, rinse and clean

   

2. 2 Put enough water in the pot, put in the cut beef pieces, bring to a boil and skim off the foam, blanch the water, take it out, and rinse with warm water to remove the foam stuck to the beef

   

3. 3 Prepare seasoning

   

4. 4 Wash the tomatoes and cut them into large pieces, cut the green onions into large pieces, cut the ginger into large pieces, and fluff the grass fruits with a knife (fine seasonings can be put into the bag to prevent the stewed beef from having seasoning residue)

   

5. 5 Put a little base oil in the pot, add two teaspoons of Pixian bean paste and stir-fry until the red oil comes out. Add bay leaves, rock sugar, strawberry, chili, onion, ginger, cinnamon and other seasonings and stir-fry until fragrant

   

6. 6 Stir-fry the seasonings until fragrant, add the blanched beef and stir-fry over low heat. Add 2 teaspoons of cooking wine and 5 teaspoons of braised soy sauce and stir-fry until the beef is evenly colored.

   

7. 7 Add hot water to cover the beef

   

8. 8 Pour the soup and beef into the cooking pot, add the beef stew packet and tomatoes

   

9. 9 Cover and bring to a boil over high heat, then simmer over low heat

   

10. 10 Stew for about 1 hour, add appropriate amount of salt, and continue to stew for about 1 hour until the beef is tender

    

11. 11 The stewed beef soup is red and bright, and the beef is soft and glutinous