Braised beef
Overview
There is a complex called braised beef: the sauce is rich in flavor, the soup is overflowing when chewed slowly, and the aftertaste is endless ~ Why is it called a complex? Because after not eating for a long time, I feel overwhelmed... Why do you have such a soft spot for it?
Tags
- hot dishes
- home cooking
- hunan cuisine
- maternity
- sichuan cuisine
- dinner with friends
- new year’s eve dinner
- beijing cuisine
- autumn recipes
- winter recipes
- banquet dishes
- lunch
- dinner
- banquet
- spring festival
- students
- beef brisket
- cao guo
- dried chili pepper
- garlic
- onions
- pixian doubanjiang
- rock sugar
- star anise
- straw mushroom soy sauce
- zanthoxylum bungeanum
- zhaotong sauce
- ginger
Ingredients
Steps
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Cut the beef brisket into pieces and soak in water for half an hour to remove the blood.
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The beef brisket can be cut into a slightly larger size. The beef brisket should be moderately fat and lean. If it is too thin, the meat will feel too woody after being stewed (it will easily clog your teeth).
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Prepare ingredients
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Bloody beef brisket
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Fry the ingredients in the oil pan first. Pixian bean paste, Zhaotong sauce, Sichuan peppercorns, dried chili peppers, star anise, grass fruit, ginger, garlic, saute until fragrant, add beef brisket and stir-fry.
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Add appropriate amount of straw mushroom soy sauce and rock sugar.
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Add the onions and add hot water.
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Heat the water and prepare it for stewing.
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Pour into the electronic clay pot and simmer for about 3 hours.
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I like to put more hot water into it and simmer it. I like to use this soup to make braised beef rice noodles.
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Braised beef
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After pouring into a bowl, you can add some mint and coriander. Rich red beef!
