Special braised beef brisket in casserole
Ingredients: salt,huadiao wine,beef brisket,water starch,rock sugar,sesame oil,onion,Jiang,garlic,octagonal,cinnamon,qingshui,clove,head pumping
Recipe Recommendations
- beef brisket 1000 grams
- onion 1 piece
- Jiang 5 pieces
- cinnamon 1 small piece
- octagonal the 3
- clove 3 capsules
- huadiao wine 125ml
- head pumping 100ml
- rock sugar 35-50 grams
- salt appropriate amount
- sesame oil 50ml
- qingshui 3-4千ml
- garlic 5-6 flap
- water starch appropriate amount
- salty and sweet
- braised
- several hours
- ordinary
Steps for Special braised beef brisket in casserole
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1. Beef brisket
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2. Cut the sirloin into larger cubes, blanch in hot water for about 10 minutes, and rinse with hot water for later use.
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3. Prepare spices: onion, ginger, garlic, star anise, original wish, clove
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4. Raise another pot and add water and all the spices in (3)
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5. Add the blanched sirloin after boiling water and simmer over medium heat for 1 and a half hours
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6. Prepare sauces: Huadiao wine, head soy sauce, sesame oil, rock sugar. You can prepare 35 grams of rock sugar first
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7. When it's almost time, prepare a casserole, add all the spices in (6), and add a small amount of broth, and low heat until the rock sugar is completely melted. At this time, try the saltiness and sweetness to make adjustments.
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8. Transfer the meat to the casserole, remove the spices, add the broth to cover the meat, enough to stew for 1 hour
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9. Wrap a wet towel around the casserole and heat it to medium heat for 1 hour
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10. After 1 hour, collect the juice slightly, turn off the heat, and serve out the meat. Add water and starch to the remaining soup to thicken, pour on the meat, and then sprinkle with green onions
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11. LoadingSpecial braised beef brisket in casserole Make Tips
1. Spices and seasonings can be more or less, heavy or light, and strong or light according to your own taste. There are no strict definitions. What is given here is all considerations. 2. The amount of water used when stewing must be given at one time. Give enough, and never add cold water halfway. It doesn't matter if you have too much soup, but you can keep the high soup. If you don't have enough soup, it will be troublesome. The same goes for moving it to the casserole. 3. After the casserole is stewed, if there is too much soup, it doesn't matter. Pour some juice into another pot to thicken it