A chattering bag teaches the rich red braised beef brisket

Cooking Instructions

1. First of all, you have to choose a good piece of beef brisket with fat and lean, it will be very fragrant when stewed with a little fat, and it will be even more fragrant when made with slightly better (gui) meat.
   The proportion of all the ingredients I marked is about two meals for two people in my house (usually a meal with individual dishes, and the second meal will be mentioned later, with highlights).
   The fresh raw beef brisket bought from outside, in fact, does not need to be frozen in the refrigerator, you can also easily cut it into large pieces with great appetite, we don't need knife work, anyway, it has to be stewed, so you can cut it evenly into large pieces.

   

2. Clean the cut brisket, take 3~4 liters of cold water in the pot to cover the meat pieces, boil over high heat and cook for 3~5 minutes, boil the meat in cold water to tighten it, boil the blood water and some impurities. After the water boils, skim off the surface foam and drain the beef, and the remaining original soup should not be poured out after skimming the impurities, but keep it for later use.

   

3. Cut the green onion into sections, cut the ginger into thick slices, pick the big cloves of garlic, peel the skin and cut it one by one to make it easier to spread the fragrance. Moreover, it is said that garlic can gradually produce those nutrients that kill and disinfect anti-cancer after being exposed to air for more than 15 minutes in the section, so remember to pat the garlic in the air for 15 minutes before mixing.

   

4. Heat the pot and pour the bottom oil, add the rock sugar, low heat, and move the pot from time to time to let the rock sugar slowly melt in it. Generally speaking, we think that the color of rock sugar is better than that of white sugar. When the sugar is fried until it is completely melted and gradually turns a little yellow, put in the drained meat (if there is moisture on the surface of the meat, the oil temperature is very high at this time, and the oil will splash, so inexperienced cooks should be careful!) Stir-fry until each piece of beef is caramelized, then add the processed green onions, ginger and garlic, as well as dried chili peppers and bay leaves, pour in the prepared light soy sauce and braised soy sauce, replace the dark soy sauce if there is no braised soy sauce, replace ordinary soy sauce if there is no dark soy sauce, add cooking wine or red wine to remove the smell and improve the freshness. Stir-fry the whole pot to bring out the fragrance, and then pour about 2 liters of hot soup in the previous pot, if you like the soup, you can put more (I put about 3 liters in the previous one, and the soup is a little too much in the end), bring to a boil over high heat, cut into medium-low heat and start simmering.

   

5. If you don't have another wok at home, you can choose to pour the meat into a pressure cooker, saucepan, casserole or rice cooker to continue simmering. If it's a pressure cooker, turn off the heat when it simmers until 40 minutes, and we also need to open the lid and put the vegetables.

6. Cut carrots, potatoes, and onions into large pieces, make a cross on the tomatoes, scald them with boiling water and quickly put them in cold water to facilitate peeling.

   

7. There is a little more base oil in the pot, the onion is stir-fried first, and the carrots and potatoes are stir-fried, because the carrots need to be stir-fried in oil to fully stimulate the nutrients, and the potatoes are simply because they are fried and delicious. In order to increase the aroma and sweet and sour taste of the tomatoes, you need to add some thick tomato paste, and the process of stir-frying will fry the tomatoes into red oil, and the final stewed broth is also full of red stew.

8. If you do it in my order, you can turn off the heat first, wait until the meat has simmered for about 1 hour, pour in the prepared vegetables, stir well, take a spoon to taste salty, and add a little salt as appropriate. If your hands are slow, the time should be about just right, pour it directly into the beef pot, continue to simmer for about 1 hour, and simmer until the potatoes are soft. (Simmer for 2 hours in total, and potatoes for 1 hour are enough for noodles, so cut into slightly larger pieces)

9. Before cooking, if there is too much soup, you can turn on the high heat to thicken the soup, if you like to eat bibimbap, the soup at this time should be very thick and feeling!
   In addition, let's reveal the highlight of the second meal mentioned earlier: you should definitely try this dish to mix noodles! Noodles cooked in clear water, over the warm water is smoother, drain the water and pour the fragrant broth into the bowl, in addition to bibimbap, the mixed noodles are really more praise and more direct wise enjoyment, after eating the noodles, the soup can also be drunk all, just full and hungry!! Guys and little hands, is there anything else I can't talk about? Why don't you get moving, simmer your braised brisket!