Stewed beef brisket with tomato and radish
By TeaganCassin
Ingredients: salt,tomatoes,white radish,beef brisket,white sugar,cooking wine,onion,soy sauce,pepper,aniseed,dried red pepper,laojiang
Recipe Recommendations
- beef brisket 600g
- tomatoes of 3
- white radish 1/2 root
- dried red pepper of 2
- laojiang appropriate amount
- onion appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- slightly spicy
- stewed
- several hours
- ordinary
Steps for Stewed beef brisket with tomato and radish
1
Wash the dry red peppers and remove seeds, cut the green onions into inches, and slice the ginger into slices.
2
Wash the white radish and cut into hob blocks.
3
Wash the tomatoes and pour them with hot water for easy peeling. Cut the peeled tomatoes into slices for later use.
4
Put a small amount of peanut oil in the pan. After heating the oil, stir-fry the cut tomatoes until the soup comes out. Then transfer the stir-fried red soup to the soup pot for later use.
5
Cut the sirloin into slices and soak in cold water for about 1 hour. Change the water twice halfway until the sirloin no longer produces blood.
6
Pour the soaked sirloin in cold water into the pan and add a little cooking wine to remove the fishy smell. After boiling the water, boil for a minute or two, then take out and rinse with warm water to control the water.
7
Put a little oil in the pan, add spring onion, ginger slices, star anise and pepper and saute until fragrant. Remember to pick out the pepper after smelling the fragrance.
8
Pour in the sirloin, add the dried chili strips, add appropriate amount of soy sauce and white sugar and stir-fry until the sirloin is oily.
9
Add the chopped white radish and stir fry well. Transfer the stir-fried sirloin and white radish to the soup pot.
10
Add appropriate amount of hot water to boil over high heat, turn to low heat and simmer for about 1.5 hours. Add soy sauce to color and season with salt 15 minutes before taking out the pan. If you are not in a hurry to eat it, it is best to continue to simmer for half an hour after turning off the heat.Stewed beef brisket with tomato and radish Make Tips
1. It is not advisable to add salt too early when stewing beef. If salt is added first, it will shrink the fibrous tissue of the beef and solidify the protein. In this way, the nutrients in the beef cannot be separated out, and the seasoning added cannot enter the fibrous tissue, resulting in the beef being neither rotten nor flavorful. 2. If radishes want to taste delicious, the process of braising after turning off the heat is indispensable. I am used to getting up in the morning and simply eating a bowl of breakfast and then starting to prepare the sirloin stew. After the stew is finished, part of it is taken for photos. After the photo is finished, I throw it all into the pot and turn off the heat to stew. After Mr. Thulium got up, he went to prepare the main food. By the time he ate, the white radish had absorbed enough juice from the sirloin and turned deep red. It was really super delicious.