Beef brisket stewed with radish
Overview
This time I changed the method of making radish and beef brisket. Normally I stir-fry the beef brisket first, then add water to stew the brisket until soft and then add the radish. This time I cooked it separately until the brisket was soft and cooked and then cooked it together with the radish~~ I can’t tell who is better or worse in terms of taste. I feel that the radish this time seems to be more delicious. Some, maybe because the temperature in the pot suddenly dropped because the lid was not opened and the radish was not added. The beef brisket and radish were simmered for 50 minutes. They absorbed each other's flavors, allowing the beef to absorb the fragrance of the radish, and the radish absorbed the meat flavor. It was very delicious~~
Tags
Ingredients
Steps
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Materials are ready
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Slice ginger, green pepper, and dice radish
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Beef brisket cut against the stripes to mahjong size
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Put the beef brisket in a pot under cold water, add ginger slices, boil until the bleeding water comes out and remove it
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Put the blanched beef brisket into a clay pot, add enough water, add ginger slices, bring to a boil over high heat, and simmer over low heat for 1 hour (pressure cooker can be used for 25 minutes)
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Then take out the cooked beef brisket and drain it (reserve the beef broth for later use)
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Put a little oil in the pot, add the beef and stir-fry for a while
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Add ginger, dried chili peppers, star anise, bay leaves
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Add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 1 tablespoon of cooking wine
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Add the radish and stir-fry for a while
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Pour in the beef brisket stew soup, add sugar, bring to a boil over high heat, and simmer over low heat for 50 minutes (do not uncover the lid during this time)
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After 50 minutes add green pepper
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Turn on high heat, stir and collect the juice
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When the juice is thickened, add a little salt to enhance the flavor
