Spicy Beef Brisket with Potatoes

Overview

My daughter recently wanted to eat braised beef brisket. Today I went to the market to buy a pound and a half of beef brisket, and paired it with potatoes to make her a spicy beef brisket with potatoes. During dinner, my daughter said it was so delicious and she ate two bowls of rice. Fortunately, she didn’t gain weight no matter how much she ate. If I ate like this, I would definitely gain two ounces of meat.

Tags

• hot dishes
• aniseed
• beef brisket
• chicken essence
• chives
• cinnamon
• coriander
• dried chili pepper
• garlic
• lard
• liquor
• msg
• pepper noodles
• potatoes
• rapeseed oil
• special grade soy sauce
• sugar color
• fragrant leaves
• ginger
• peppercorns

Ingredients

Steps

1. 1 First wash the beef brisket and cut it into cubes.

   

2. 2 Bring the water to a boil and pour in the chopped beef brisket.

   

3. 3 Blanch it in water and remove the blood, then take out the beef brisket.

   

4. 4 Chop the old ginger, dried chilies, garlic, and prepare two small spoons of Pixian watercress, bay leaves, aniseed, and cinnamon.

   

5. 5 Pick and wash the chives and chives you planted yourself.

   

6. 6 Chop chives and cut coriander into sections.

   

7. 7 Prepare the sugar color that has been fried with rock sugar in advance.

   

8. 8 Use a knife to scrape the skin of the potatoes and cut them into hob pieces, then soak them in water to prevent the potato skin from discoloring and turning black. Take them out and drain them while cooking.

   

9. 9 Pour rapeseed oil and lard into a hot pan. When the oil is hot, add peppercorns, ginger, garlic, dried chili peppers, Pixian watercress, bay leaves, aniseed, and cinnamon and stir-fry over low heat until fragrant.

   

10. 10 Pour in the beef brisket and stir-fry over high heat for a few times.

    

11. 11 Then add two tablespoons of white wine, half a tablespoon of soy sauce and sugar, and a small tablespoon of pepper noodles and stir-fry evenly.

    

12. 12 After frying until fragrant, add hot water and bring to a boil, then turn down the heat and cover with a lid to simmer.

    

13. 13 Wait for the beef brisket to cook for about 50 minutes, add the potatoes and bring to a boil over high heat.

    

14. 14 Then cover and reduce heat to simmer.

    

15. 15 When the potatoes are soft and tender and the soup is mostly reduced, add half a spoonful of chicken essence and MSG, stir well and turn off the heat.

    

16. 16 Put it into a casserole that has been cooked in advance, sprinkle with chives and coriander, and you have a bowl of spicy, soft and glutinous beef brisket and roasted potatoes.