Grilled beef brisket with potatoes
By FannieMoen
Family members usually add a lot of major ingredients, such as watercress and chili peppers, to season when cooking. Since having a baby, I have not dared to insist on this heavy taste anymore. I have to rethink the braised dishes!
Recipe Recommendations
- beef brisket 1 kg
- potatoes 1 medium size
- kidney bean appropriate amount
- onion half a
- green pepper one
- octagonal one
- dried chili of 2
- dark soy sauce appropriate amount
- rock sugar appropriate amount
- salt appropriate amount
- ginger slices 7 tablets
- slightly spicy
- burn
- an hour
- ordinary
Steps for Grilled beef brisket with potatoes
1
Soak the kidney beans in advance, cut the sirloin into small pieces, and soak in cold water repeatedly until there is no blood.2
At the same time, cut the onions and green peppers, and cut the potatoes into slices.3
Pour the beef in boiling water for 5 minutes. After picking it up, add 2 dried peppers, 1 star anise, and 2 tablespoons of salt. Add appropriate amount of water and press in a pressure cooker for 15 minutes. When the pressure cooker is exhausted, the beef is already soft. Pour the soup into a thick-bottomed pan for later use.4
Oil the heat to the pan, pour in the pressed beef and onions and stir fry until the aroma of onions is fragrant. Pour into a thick-bottomed pan, add kidney beans, simmer for 40 minutes, add ginger slices, and continue to simmer (I use Zung Liren's thick-bottomed pan. If it was another pan, it might take longer, as long as the kidney beans are basically raked)5
Heat the pan with oil, add the potatoes and stir fry. After stir-frying, pour into a thick-bottomed pan, add soy sauce, rock sugar, and salt, and continue to simmer for 15-20 minutes. The potatoes are soft, sprinkle with green peppers, and the green peppers will be ready when they are raw.