Every winter, there is the urge to eat braised sirloin. The tender, smooth and strong sirloin, paired with soft and rotten carrots and fragrant potatoes, is so delicious that it can't stop eating.
Every winter, such a pot is often stewed, so that the aroma fills the entire room and warms the entire cold winter.
Winter is a particularly suitable season for eating beef. Beef has the effect of nourishing the cold, warming the heart and warming the stomach, and is a good product to nourish the cold winter. Beef is rich in protein and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance and is particularly suitable for people who are growing and developing, post-operation, and post-illness recuperating in terms of replenishing blood loss and repairing tissue.
Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and alleviating wind, and quenching thirst and stopping saliva. It can be eaten by ordinary people. It is especially suitable for people with cold physique, depressed middle qi, shortness of breath and weakness, weak bones and muscles, chronic anemia and yellow face.
Eat beef once a week, not too much. In addition, it is better to eat less cow fat, otherwise it will increase the accumulation of cholesterol and fat in the body. The elderly, children and people with weak digestion should not eat too much.
Braised beef brisket
By SidDietrich
Recipe Recommendations
- beef brisket 800g
- potatoes one
- carrots one
- dried red pepper 10 capsules
- octagonal 2 capsules
- cinnamon Subparagraph 1
- grass fruit one
- tangerine peel 1 tablet
- geranyl a little
- fennel a little
- green onions a little
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- slightly spicy
- stewed
- several hours
- ordinary
Steps for Braised beef brisket
1
Materials are ready.
2
The ingredients are ready.
3
Peel and cut carrots and potatoes into 2-3cm pieces.
4
Wash the sirloin and cut it into 2- 3 cm pieces, add water to the surface of the sirloin, then add pepper grains, soak for 30 minutes, and remove.
5
Put water in the pan and bring to a boil, add green onions, ginger, garlic, pepper, and fennel, add the beef brisket and blanch in water for 3 minutes to remove impurities and fishy smell.
6
Remove and rinse the surface of the beef brisket and drain the water.
7
Add oil in another pan and saute green onions, ginger, garlic, pepper, and dry red peppers until fragrant.
8
Then add the sirloin, pour in the cooking wine and stir fry for a while.
9
Then add fennel, cinnamon, tsaoko, star anise, fragrant leaves, and tangerine peel and stir fry.
10
Add soy sauce, soy sauce, and brown sugar, add water, bring to a boil, add salt to taste.
11
Then transfer to an electric pressure cooker for 20 minutes.
12
After exhausting, add carrots and potato pieces.
13
High pressure for another 10 minutes.Braised beef brisket Make Tips
1. The blood and blood in the brisket must be removed. If not handled properly, the finished vegetables will have a fishy smell. It is generally divided into two steps: first soak the pepper in water to remove the fishy smell and part of the blood; then blanch the water to further remove the blood foam. 2. During the process of frying the sirloin, add cooking wine while frying, which not only removes the fishy smell, but also increases the aroma. 3. When stewing the sirloin, add some tangerine peel to add flavor, and the beef is easier to stew. 4. When making braised sirloin, you should order more soup. It will taste better overnight.