Tonight, I made Maotai-flavored beef brisket specially for my family. I cut the beef brisket and stewed it myself and then went online in front of the computer. When my son came back from school, he said as soon as he entered the door,"Dad, I smelled someone cooking beef downstairs just now. It smells so fragrant. I also want my father to cook beef for me."
Hehe ~~ This silly boy still doesn't know that I did it for him. I asked my son,"Who do you think will cook beef?" The son sniffed a few times and said,"It seems like ~~~ our family is about to cook?" This little guy has a good nose. While talking, the beef brisket stew was almost ready."It'll be ready in a minute." I answered and ran to the kitchen to collect the juice.
Take out the pot and put the soup basin on the table ~~~. When I took it out, I saw the little guy with spoons, chopsticks, small plates... was already fully armed and sitting at the table, sucking in saliva. I'm sweating to death. I can't imagine that this guy is so greedy.
Okay, let's stop the gossip, let's share the good food with everyone now:
Sauce beef brisket
By ToniStehr
Recipe Recommendations
- beef brisket 1000 grams
- broth 1 and a half bowls
- Jiang 5 pieces
- octagonal of 2
- cinnamon 1 small piece
- clove 1
- grass fruit half-grain
- nutmeg half-grain
- white sugar 1 and a half spoon
- salt appropriate amount
- MSG appropriate amount
Steps for Sauce beef brisket
1
Wash the sirloin and cut into 2 cm square pieces.
2
Add Shaoxing rice wine, mix well with a little salt and marinate for 20 minutes.
3
Heat a wok, add salad oil and drain over the pan to maintain medium to low heat.
4
Put white sugar in the pan and stir-fry over low heat until the white sugar melts and a lot of foam appears in the pan.
5
Add the cooked watercress, stir-fry repeatedly until the aroma spreads out, add a spoonful of water and boil until the sauce has a strong aroma.
6
Pour in the marinated sirloin, turn on high heat and stir quickly until it is colored.
7
Add the stock (or water) to almost drown the sirloin, add the remaining ingredients and salt and bring to a boil over high heat.
8
Change to low heat and cover and simmer for about 1 hour and 30 minutes.
9
Add MSG, thicken the soup and turn off the heat.
10
A sauce-flavored beef brisket that is bright red and oily, and makes your sense of smell ruthlessly impact by the aroma was born.Sauce beef brisket Make Tips
In summary:
Features: Bright red color, rich sauce aroma, and an endless aftertaste.
Key Points:
1. Nowadays, to save time, vendors often leave bone fragments on the beef brisket, so it is necessary to trim it clean before cooking for your family.
2. Since using only bean paste results in a duller color, there is a process of caramelizing sugar in step 4.
3. If you only have raw bean paste on hand, that is fine, although the texture of the finished product will be slightly different.
4. I did not blanch the meat in water first to remove blood scum in this recipe (blanching causes insufficient seasoning inside the meat and different colors inside and out when bitten); instead, in step 7, you need to skim off the blood foam after adding the stock or water once it boils, and then reduce to low heat.
5. The key to this dish is the sauce aroma, so in step 5, it is very necessary to stir-fry over low heat until fragrant and then add a spoonful of water to boil briefly. Do not use high heat; only add the beef brisket when the sauce is fully aromatic.