Braised beef brisket with radish (zero failure version)
Overview
The previous article continues, and the book continues from the previous chapter. After the dry-fried beef river, during my travels in London, I discovered that braised beef brisket with radish (called stew in the north) is also a hometown dish that tourists miss very much.
Tags
Ingredients
Steps
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Before formally introducing the recipe, let me introduce the classification of beef brisket to you through the picture below. The so-called belly fat is the place where the cowboy bones are. The pits are actually left after the beef bones are neatly removed. Therefore, there is basically no fascia in pit belly, which is a first-class choice for pure meat lovers. If you eat pork belly, there will be a whole piece of fascia. But when choosing fascia, you should mainly choose ones with less fat and meat. (Teaching Cooking Love ❤️) Shuang Po is basically reserved for restaurants in China. When friends in Toronto buy Bengsha Pork Belly, there may be one section that is made of pure fascia. Congratulations, that is the "Shuang Pork Pork Belly".
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Let’s review the spices needed to process beef brisket: Sichuan peppercorns, star anise, ginger, tangerine peel, grass fruit, bay leaves, etc.
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First, we blanch the whole beef brisket for about 20 minutes.
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You can put ginger peel, bay leaves and rice wine in the water.
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On the other side, heat a casserole/cast iron pan, pour in a small amount of oil, and sauté the garlic and ginger until fragrant.
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Pour in 3 tablespoons of Zhuhou sauce and stir-fry quickly over medium heat until fragrant.
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Pour in enough broth/water to cover at least half of the beef brisket.
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Put all the spices into the tea bag and add them all together.
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Then add the whole piece of beef brisket.
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Add the peeled carrots.
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Since the casserole loses a lot of water, the water should cover the beef brisket. But if you use a cast iron pan, you only need to cover half of the meat.
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The highest state of braised meat is "soft but not falling apart". The key is to "give fire intermittently": (counting from the first boil) medium heat, 40 minutes. Turn off the heat and wait for 40 minutes. (Cover the lid on the stove)
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Turn the heat back on, bring to a boil, then increase to medium heat, 30 minutes. (You can add rock sugar, light soy sauce and dark soy sauce at this time for seasoning and coloring) Turn off the heat and wait for 30 minutes.
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Turn the heat back on, bring to a boil, then increase to medium heat, 30 minutes. (You can add the original carrots at this time) Cover the lid and cook for 30-50 minutes (check the softness of the radish, if it is soft, take it out first)
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Just before putting it on the plate, cut the beef brisket and radish into appropriate pieces and pour the soup on it.
