Follow me to make authentic [Cantonese clean beef brisket]

At home, Western food and Cantonese cuisine are the mainstay, and this clean beef brisket is a good dish for me from snack to adulthood, and it is also a good soup to warm my stomach and nourish my stomach. I found that many people make beef brisket with tomato stew, or beef brisket with potato sauce, although it is also very tasty, but I always feel that the net beef brisket is really good taste \(//∇//)\ The commonly used ones at home are generally beef pit brisket and brisket in the sand. Boneless short rib (boneless short rib) has the strongest beef flavor, and the meat is taken from the short rib on the side of the beef breast or the side of the beef rib, and the meat is tender. Skirt steak: also known as "sand belly" or "butterfly belly", is the belly of the tripe, located near the diaphragm of the cow, half of the belly is expensive, because there is a thin soft gum, soft but not hard, more delicious (o^^o) I hope you can also try this dish in a Cantonese restaurant or restaurant, my practice is taught by a Hong Kong chef, has been simplified, suitable for home production, the process is not complicated, pay attention to small details, try it!

Ingredients

Beefpitbellyorcollapsedsandbelly 1000 g

Beeftendon 500 g(cannotbeadded,Ilikehalftendonandhalfmeat~~

Whiteradish halfaroot

【Spicesforsoup:】

Grassfruit 3

licorice 2 pieces

driedtangerinepeel 1 piece

cinnamon 1 piece

bayleaf 3 pieces

sandginger thumbsize1 piece

cloves 10 pieces

staranise 3 pieces

rocksugar Thumbsize1 piece

Greenonion 6 pieces

Ginger 6 slices

Garlic 1 head

【Beefbase:】

Salt 1/2 teaspoon

Whitepepper 1/4 teaspoon

Sugar 1 teaspoon

Fishsauce 1 teaspoon

Lightsoysauce 1 tablespoon

Sesameoil 1 teaspoon

Shaoxingwineorricewine 1 teaspoon

Cooking Instructions

When I went to buy it, I only had a pit belly~ ( Ì„â–½ Ì„)
Prepare spices and beef brisket, beef tendon, I like to eat half tendon and half meat, so beef tendon is also added, you can also use just beef brisket. If you can buy a large whole piece, it is better, and then slice it after simmering. I only have dices or strips here.
In a pot under cold water, put the beef brisket and tendon, 3 green onions and half of the ginger slices.
Medium heat, is medium heat cooking, when you see smoke, the water temperature is about 60-70 degrees, turn to low heat and cook for 15 minutes. This step is blanching to remove the blood and meat smell of the brisket. Do not use high heat, you can see the soup slowly coming out with white foam.
After cooking, you will see a lot of oil and floating powder.
Cool the meat by putting pieces of meat in cold water. The yellow part is not tendon, it is fatten, you can cut it off with scissors, and then rinse it clean.
Wash the brisket and tendons.
Put cold water in the pot again, put all the spices except the green onion, ginger and garlic in the cooking bag or tea bag, boil the water and cook for 15 minutes to bring out the fragrance of the spices.
Add the washed beef tendon and brisket, add the whole head of garlic, the remaining green onion and ginger, and add a rock sugar, and the water is about 1 inch over the meat. After the water boils, turn to the lowest heat and simmer for 2 hours.
Take a picture of the smallest fire. Try not to let the soup tumble, the more turbid the soup will be, and it will not be clear.
2 hours later...... Remove all the soup, garlic, ginger and green onions. Continue to simmer for 30 minutes.
After 30 minutes......
At this time, you can clip out the beef tendon and brisket.
Because the brisket is originally very light, it is necessary to make a base sauce to flavor the beef. Mix a beef base sauce according to the recipe ingredients, mix well and brush on the sandwiched beef.
After brushing on the beef, pour all the remaining sauce on top, preferably overnight, to make the beef more flavorful. You can also eat it directly.
Then skim off the remaining residue and oil from the soup. This is a hot pot degreasing spoon bought in a Japanese supermarket, and it's so easy to use (o^^o)
Go for a clean beef brisket consommÃ©~~~ It is best to let it stand for 3 hours before drinking. It's okay to drink it in a hurry ( Ìâ–½')
Bring the soup back to a boil over medium heat, add the radish cubes and simmer for 45 minutes.
Put the radish in the bowl first, pour the soup over, don't put too much in the soup.
Then put on the beef brisket and beef tendon, because the beef brisket has been pickled, it is best not to soak in the soup, sprinkle with chopped green onions and eat~~
Ah~~~ I can really eat it all, it's so delicious!!
If it's a whole piece of brisket boiled, the cut beef should now be pink on the inside. If you leave it overnight, it will taste better and more flavorful, and you can eat it when you heat it up again the next day. But I'm sure you don't want to wait, and that's delicious enough! The meat is as tender as (^Ï‰^), so try it quickly~