Super invincible and delicious braised beef

Time: 2.5-3 hours (2 hours just wait) Difficulty: ★★★★ Pots and pans required: There are too many people who plagiarize the recipe after the wok is popular, and there are many APPs, and the road to rights protection is difficult and difficult, so I have to put a watermark. It's hard to look at, but it doesn't affect the whole, you endure a little bit of cooling down, I think about writing a recipe for braised beef, and I want to eat red meat to keep warm in autumn and winter. I've eaten a lot of braised beef outside, but it's not as fragrant, soft, rotten, and flavorful as the one I stewed myself. Have you noticed, no matter what the dish is, the first thing I think about is that the whole family can eat it regardless of age, and it will not chew or be particularly spicy or numb, and it is very enjoyable to eat in large gulps. So much so that my husband has been raised by me very picky, and basically I won't be very satisfied when I eat out, haha. This braised beef dish can be made more at a time, and it is super delicious to use it to make braised beef noodles or ants on the tree. In fact, I made more than two and a half pounds here, and as a result, I ate it in one day, if I like to add tomatoes, potatoes and carrots, I also wrote a recipe for tomato potato brisket, because the method is different, it is not recommended to add tomatoes and potatoes directly on the basis of this recipe, you flip through my recipe, it is also very detailed ! The amount of seasoning in the recipe is about 2.5 catties of beef, if the beef is only one catty, the seasoning should also be reduced proportionally, otherwise I will not be responsible for failure (・᷄ɜ・᷅) V: Caotai0624

Ingredients

Beefbrisket 1000-1200 g

Juanchengredoilbeanpaste(ifyoucan'teatspicy,youcanreplaceitwithordinarybeanpaste) 100 g

greenonion 1

garlic 1 whole

ginger 2 pieces

rocksugar 50 g(especiallyifyoudon'teatsweet,youcanreducetheamountbyhalf)

staranise,cinnamonandpeppercorn asshowninthepicture

lightsoysauce 80 ml

braisedsoysauce(canbereplacedwithdarksoysauce) 20 ml

cookingwine 300 ml(almostonebagofcookingwine)

Cooking Instructions

Wash all the ingredients and set aside, and the brisket should be bought with the fat and thin to be delicious. Many chefs pointed out that this is not a brisket or a beef rib, and beef brisket refers to the soft muscles close to the beef ribs, which is originally a general term, and many parts of the cow can be called brisket. It is not recommended to use imported beef brisket, because it is not fresh for too long, the meat is loose and old, and the taste is particularly dry and hard. In addition, if you buy a very old meat with no fat or beef tendon, don't blame the recipe, you can use it to make another recipe called "cold beef". Then buy another piece of beef belly or brisket to make this
Cut into 3Ã—3 or 4Ã—4 cubes
Blanch in cold water for 30 minutes, this step is to remove the smell and blood.
While it's time to bleach, wash all the condiments and chop them up
See, the blood floated out, and then we poured out the blood and rinsed it twice, drained and set aside
Take a large casserole pot with half a pot of cold water, add half of the cooking wine (150ml) and half of the ginger slices in the recipe, and do not turn on the heat.
After putting the beef in, we boil it on high heat, why blanch it in cold water, because the beef will be instantly tightened with hot water, and the blood foam will not be forced out, and the taste is not good after boiling water.
While the beef is cooking, stir-fry the rock sugar into sugar oil. After pouring oil into the pot, do not heat it, just put the rock sugar in it, take a spoon or spatula and knock it into small pieces, then turn on low heat and fry slowly. Don't turn on the fire, otherwise it will burn easily, just wait for the rock sugar to turn into liquid. Novices can melt the rock sugar, and the first time you make it, you don't need to pursue the caramel color in the picture, it is easy to burn, so that the finished product will have a bitter taste. This color in my picture generally needs a veteran to grasp well, because it is already this color, and it is scorched in an instant~
We went back to the beef, and the blood foam floated up and skimmed off little by little with a spoon
Skim until there is no blood foam when boiling, remove the water to control the moisture, don't pour out the water, and keep it for a while. What's inside, the water that has blanched the beef will not be fishy, you can rest assured that you will continue to stew. Because before blanching, didn't we rinse it with cold water and wash it, and the blood water was basically washed away. It's a pity to pour out the water, because it's so fragrant that I don't believe you can smell it.
Pour the beef into the rock sugar oil you just fried, pour it all in, and then turn to high heat and stir-fry for about 3 minutes
Add all the ingredients except light soy sauce and teriyaki soy sauce and stir-fry for 2 minutes, then pour in the light soy sauce and soy sauce as well. Over here! Please take a closer look at the children's shoes, don't put salt in addition, just these seasonings are enough, the saltiness of the bean paste and light soy sauce is enough, believe me! I wrote on it that no one reads without putting salt, and I asked over and over again if I don't want to put salt, and
many kitchen friends asked me what brand of red oil bean paste was, and the can I used before didn't look at the brand and threw it away...... But many people recommend Juancheng, you can try it. It doesn't matter much what brand of red oil bean paste this dish has, but the saltiness is a little different, if you are afraid of saltiness, you can put less first, taste the taste and then add it as appropriate. In addition, I see that many chefs have said that their family members do not eat spicy food and cannot put red oil bean paste, so can they use soybean paste instead. Absolutely! That is, the amount may vary, and it is recommended to put less for the first time.
Pour the remaining cooking wine into it and fry it along the edge of the pot, almost dry, and then scoop some soup out of the casserole and cook it over high heat for 5 minutes, remember to fry the cooking wine before scooping the soup and cooking, otherwise it may have a sour taste
Then transfer to the casserole, cover and simmer for two hours (about 40 minutes if you use an electric pressure cooker, 15 minutes in an open pressure cooker)
When the time comes, you can taste it to see if it is soft enough, not enough to simmer for another half an hour or an hour, and turn off the heat if you think it's okay. Then, several chefs asked me why he stewed for half an hour or an hour and still chewed hard, so you can stew a little longer! Give it more time to reflect on why it doesn't suck
Isn't the finished product super tempting?