Many people like to eat meat, but in terms of China's eating habits, pork is the main meat consumed. In fact, compared with beef, pork has higher fat content and less protein. For super meat lovers who don't enjoy meat every day, beef is the first choice. 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. It is particularly suitable for people who are growing and developing, recuperated after surgery and disease in terms of replenishing blood loss and repairing tissue. Eating beef in cold winter has the effect of warming the stomach and is a good tonic for winter. 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 is suitable for people with subsidence of the middle qi, shortness of breath and weakness, weakness of muscles and bones, chronic anemia and yellow face.
But not everyone is suitable for eating beef. The muscle fiber of beef is rough and difficult to digest, and it has high cholesterol and fat. Therefore, the elderly, children and people with weak digestion should not eat more. It is best to eat some tender beef appropriately. Modern Western medical research believes that beef belongs to red meat and contains a malodorous acetaldehyde. Excessive intake is unhealthy. People suffering from skin diseases, liver diseases, and kidney diseases should eat carefully. Moreover, beef should not be eaten frequently, once a week is advisable.
There are many ways to cook beef, such as frying, roasting, steaming and stewing. Today, Tuotuo Mom will introduce a very common method-roast sirloin with potatoes and carrots.
Although it is very common and most housewives know how to make it, there are still some tricks in wanting to make the meat soft and taste soft, so that the beef will not be dry, old and dregs in the mouth.
Stewed beef brisket with potatoes and carrots
By EricaStroman
Recipe Recommendations
- potatoes appropriate amount
- carrots appropriate amount
- beef brisket appropriate amount
- ginger appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- sweet and sour
- braised
- three-quarters of an hour
- ordinary
Steps for Stewed beef brisket with potatoes and carrots
1
Slice ginger, cut dried peppers, and wash appropriate amount of cinnamon star anise for later use.
2
Cut 750 grams of beef tile hooked meat into 4CM square pieces.
3
Add ginger, two teaspoons of salt, a small amount of chicken essence, pepper, two teaspoons of cooking wine, one teaspoon of soy sauce, and half a bottle of red wine, mix well, marinate for more than 4 hours (if the meat is tender and tender, the key point is on the red wine, the salt is added to the flavor, the cooking wine removes the fishy smell, and the soy sauce colors, and red wine is the secret to making the beef delicious)
4
Strain the marinated beef to remove juice.
5
Pour more oil into a frying pan, heat over high heat until 90% heat, add ginger, cinnamon, star anise, dried pepper, and stir-fry until fragrant.
6
Add in the beef and stir fry.
7
Stir fry until the beef is completely broken, add half a pot of water, 1 teaspoon of salt, a small amount of soy sauce, and a large teaspoon of bean paste, and boil until boiling.
8
Transfer to the pressure cooker, heat the steam over high heat, turn to low heat and simmer for 25 minutes.
9
During the stuffy process, peel the carrot and potatoes, rinse them, and cut them into large pieces with a hob.
10
After the beef is simmered, boil the pan to let off steam, and add in the chopped potatoes and carrots.
11
Cover the lid and simmer over low heat (Note: Just use a normal lid, no need to add a pressure cooker to suppress). Cook until the water is completely dried, add a small amount of chicken essence, and you can start the pan.