Beef Brisket Braised with Vegetables
Overview
Regular roasted brisket takes hours. I recommend this to everyone, especially for office workers. The brisket needs to be cooked in a pressure cooker the night before, then mixed with vegetables the next day when you get home from get off work! The taste is great, friends who like beef brisket can try it!
Tags
Ingredients
Steps
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Soak the beef brisket in cold water for several hours and remove. Cut into pieces and add cold water to the pot.
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After the water boils, wipe off the blood foam.
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Cut ginger into several slices. Put one aniseed, one red dry pepper, and a handful of Sichuan peppercorns into the seasoning box and set aside.
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Pour water into the pressure cooker and add the seasoning from step three. 2 tablespoons of light soy sauce. A spoonful of cooking wine. Gai Gai. Five minutes after the big fire starts, it will turn into a low fire for ten minutes. Turn off the heat, allow to cool naturally, and open the lid.
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Serve it in a bowl with the soup. After cooling, cover with plastic wrap. Refrigerate overnight.
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The next day, after coming back from get off work, cut the onion, ginger and garlic into cubes. One aniseed, 2 red peppers, and a small piece of cinnamon. Peel potatoes and carrots and cut into cubes. Set aside.
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Stir-fry onion, ginger, garlic, aniseed, red pepper and cinnamon until fragrant, add 4 small pieces of rock sugar.
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Pour in the beef brisket, add one spoonful of dark soy sauce, one spoonful of Pixian bean paste, two spoons of light soy sauce, and a small spoonful of high-strength white wine. Stir well over high heat.
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Add vegetables and stir-fry together. Add 1 tablespoon salt.
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Add the soup from yesterday's beef press. Wait until it boils and then turn to medium heat for twenty minutes.
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It’s done~
