Potato Beef Brisket with Satay Sauce

Overview

Hello everyone, I am Laura. I am very happy to meet you all again. School has started recently. Everyone is busy again. When I go to other places, I miss the taste of home. As a Chaoshan person, I want to say that Shacha sauce is really one of the typical Chaoshan flavors. Whether you eat fried rice noodles or fried rice, or even just one or two dishes at home, Shacha sauce always plays its huge role. Recently, classmate Ming has been clamoring for potato beef from time to time, but I think... Potatoes obviously go better with beef brisket. With the addition of shacha sauce, it’s amazing~ Let’s try it together!

Tags

• hot dishes
• home cooking
• children
• old man
• autumn recipes
• banquet dishes
• beef brisket
• msg
• oil
• potatoes
• shacha sauce
• wan qian
• carrot
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Cut potatoes and carrots into chunks and set aside. Note: Do not cut the potatoes too small, otherwise they will easily rot during the stew.

   

3. 3 Take a small pot and pour in oil, just enough to cover the potatoes. Then boil the oil, pour in all the potatoes and fry until the surface is golden brown.

   

4. 4 Take a casserole and spread the fried potatoes on the bottom layer.

   

5. 5 Then put the carrots you cut into pieces on top of the potatoes.

   

6. 6 Prepare a small pot, boil the water, pour all the beef brisket and cook for 7 minutes, so that all the blood foam can be spit out from the meat. After 7 minutes, take out the beef brisket pieces and drain them.

   

7. 7 Spread the beef brisket evenly on top of the potatoes and carrots. Then pour in 350ml of cold water.

   

8. 8 Cover and cook over medium-low heat until it boils, then turn to low heat and simmer for 10-13 minutes.

   

9. 9 Add salt and MSG.

   

10. 10 Add satay sauce. After stirring evenly, continue to simmer for 5-8 minutes. The longer it is stewed, the more flavorful the ingredients become and the worse they taste.

    

11. 11 The ingredients are a little sticky when stewed until the end, which is the most delicious and has just the right texture. Turn off the heat.

    

12. 12 Cut the coriander into small pieces and place it on top as a decoration, but stirring it together can also improve the aroma. It’s time to eat.