Homemade Braised Beef Brisket and Potatoes by Pink-Rabbit

Recently, I have made several braised beef brisket potatoes, which are deeply loved by students, and I can simply record the amount of ingredients and cooking steps for my own reference.

Ingredients

Beefbrisket(orbeefribmeat) 1200 g

Ricewine 100-200 g

Water Appropriateamount

Gingerslices 25 g

Greenonion 0.5 pieces

Lightsoysauce 70 ml

darksoysauce 20 ml

Tomatosauce 30 g

Brownsugar 30 ml

Braisedporkspicebun(15g) 1 pc

Salt 5-8 g

MSG Appropriateamount

[Otheringredients:potatoes+Carrot=BeefWeight]

Potatoes 700 g

Carrots(2-3pcs) 500 g

KonjacKnot 2 boxes

Cooking Instructions

Cut the brisket into larger pieces, wash and blanch.
Beef cubes in a pot under cold water, the amount of water is 1-2cm above the beef.
Bring a lid to a boil, add 100-200ml of rice wine, medium heat, and keep boiling for 3-5 minutes. During this period, the foam is roughly skimmed off.
Remove the beef cubes and strain the broth.
Prepare the seasoning: light soy sauce, dark soy sauce, tomato paste, brown sugar, ginger slices, green onions.
Stir-fry the ginger slices and green onions over medium-low heat. You don't need too much oil, just enough to stir ginger slices and green onions.
âš ï¸ I forgot to buy green onions, so I omitted them
Blanch the beef and stir-fry over medium heat.
âš ï¸ Induction cooker, 1000W.
Add light soy sauce and stir well.
Add the tomato paste and stir well.
Add dark soy sauce and brown sugar.
Stir well.
Add the blanched broth that you have just strained and submerge the beef by 1-2cm.
Add 5 grams of salt and a sachet of spices for the stew.
Bring to a boil over high heat and skim off if foam is available.
Reduce heat and cook for 60 minutes (300W for an induction cooker).
This is my usual spice pack for stew.
The specific ingredient list of spice packets.
Prepare other ingredients while cooking beef.
Cut the potatoes and carrots into cubes and soak them in clean water for later use.
Blanch the konjac knot in boiling water for 1-2 minutes, remove and set aside.
âš ï¸ The accompanying picture is my usual konjac silk knot.
When the beef cooking time is up, check whether the beef is roughly cooked, and adjust the cooking time according to the actual situation.
Taste salty, a little salty is just right, if it is too light, add 3-5 grams of salt according to the actual situation.
Then add MSG as appropriate.
âš ï¸ The amount of remaining soup after boiling for 1 hour is shown in the figure, if it is too little, add hot water to make up for it and then adjust the saltiness.
After adjusting the taste, add the konjac knot and carrots, stir well, cover, bring to a boil over medium-high heat, turn to low heat and cook for 5 minutes (induction cooker 300W).
Add the potato cubes, stir well, cover, bring to a boil over medium-high heat, turn to low heat and cook for 15 minutes (induction cooker 300W).
Make sure you can easily penetrate the potatoes with a toothpick, and you're done.
If there is too much soup, reduce the juice over high heat as appropriate (âš ï¸ this step is not required).
Serve on a plate.

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