Royal Concubine Beef Brisket

Overview

A potato stewed beef with a complex flavor - following a simple principle, in addition to beef and potatoes, only carrots are added as the main ingredients and stewed until soft. It is not only delicious but also nutritious; three sauces are used in the ingredients: sweet noodle sauce, tomato sauce and Pixian bean paste. The result of the combination of the three sauces is not only a stew that looks red and shiny, but also has a complex taste that is fresh and sweet to go with rice; in order to increase the umami taste and neutralize the salty and spicy taste, you can also use some rock sugar. Nothing else special. Home-cooked meals require no skill, just patience, a little time, and plenty of love.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• winter recipes
• banquet dishes
• lunch
• beef brisket
• cooking wine
• onions
• pixian doubanjiang
• potatoes
• rock sugar
• star anise
• sweet noodle sauce
• water starch
• carrot
• ginger
• ketchup
• salt

Ingredients

Steps

1. 1 Cut the beef brisket into walnut-sized pieces, add cold water to the pot, and boil over high heat for about 5 minutes until the blood foam comes out;

   

2. 2 Take it out, rinse it with hot water that is not scalding, drain and set aside;

   

3. 3 Water starch, sweet noodle sauce, bean paste, tomato sauce, rock sugar and set aside;

   

4. 4 Peel, wash, and cut potatoes and carrots into hob pieces, slice ginger, and cut green onions into sections; set aside;

   

5. 5 Heat the wok, add cold oil, add onion and ginger, stir-fry over low heat until the ginger slices curl and the aroma is fragrant;

   

6. 6 Add sweet noodle sauce, bean paste and tomato paste, continue to stir-fry over low heat until red oil emerges;

   

7. 7 Add the beef brisket, turn to medium high heat and stir-fry evenly;

   

8. 8 Add cooking wine and stir-fry evenly;

   

9. 9 Add enough boiling water to cover the beef brisket completely; add rock sugar and star anise at the same time;

   

10. 10 Bring to a boil over high heat, then reduce to low heat, cover the pot and simmer for 40 minutes to 1 hour, until the beef is tender;

    

11. 11 Turn to high heat to reduce the juice and add a little salt to taste;

    

12. 12 Don't make the sauce too dry, leave some soup, add a little water starch to thicken it, and serve.