Roasted beef brisket with radish
By LoriSchumm
I prefer to cook sirloin with radishes to potatoes. Because radishes absorb oil more and taste very sweet, using radishes to cook meat will not get tired of the whole dish. I bought sirloin with fat meat, so it's just right to cook it with radish. The voltage cooker presses the beef until it is crispy and delicious. It is super comfortable to eat this in winter!
Recipe Recommendations
- radish 1 piece
- beef brisket 400 grams
- Jiang appropriate amount
- onion appropriate amount
- oil appropriate amount
- sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- octagonal one
- pepper a small handful
- grass fruit half a
- tangerine peel a small piece
- salty and fresh
- burn
- three-quarters of an hour
- simple
Steps for Roasted beef brisket with radish
1
Prepare materials.
2
Put the beef, ginger skin and spring onion in cold water, bring to a boil, skim off the foam, and wash.
3
Cut the washed beef into small pieces for later use.
4
Cut the ginger slices and set aside.
5
Peel and cut the radish with a hob.
6
Heat the pan and saute chives and ginger.
7
Stir the beef and turn it color.
8
Add salt, sugar and cooking wine and continue to stir.
9
Pour in the stewed meat marinade (or 2 tablespoons light soy sauce +1 tablespoon dark soy sauce), bring to a boil, and transfer to an electric cooker.
10
Add the spices and simmer in a voltage cooker for 20 minutes.
11
After 20 minutes, the beef was basically cooked.
12
Add radish, add appropriate salt, and simmer for another 5 minutes.Roasted beef brisket with radish Make Tips
The stew gravy is the remaining liquid from my previous stew. It is sealed and stored for the next stew. Save a little soup each time and save it for the next time. The soup becomes more fragrant as it stews. If not, you can use 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce instead.