Speaking of barbecue-flavored food, it really makes me salivate. Maybe I like the taste of cumin. It has a faint barbecue flavor. My family and I like to eat all dishes made with cumin. This beef braised with cumin potatoes is a very popular dish in our family and everyone loves it.
In fact, there are no fixed rules that must be followed for the practice of braised beef with cumin and potatoes. It is similar to the conventional braised beef with potatoes. It does not require as many tricks as the hotel chef. The seasonings we need to add are also the most common ones. Jing Chef just puts some thought and heart into making the flavors they like for the family according to their tastes. Every time I see my family and friends eating all the delicious food of Jingchu, I feel like it is a wonderful thing!
I don't actually like eating onions, but they have high nutritional value and I have to eat them. This dish is the only dish that allows me to absorb some of the nutrients of onions. In this dish, the onions are fully blended into the potatoes and beef, and the taste is excellent. When combined with the barbecue flavor of cumin, it is simply beautiful. If you like me, you don't like onions or like the taste of barbecue, you might as well try it. It will definitely make you like everything!
Braised beef with cumin and potato
Recipe Recommendations
- beef appropriate amount
- potatoes appropriate amount
- cumin powder appropriate amount
- cumin appropriate amount
- octagonal appropriate amount
- aniseed appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- starch appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- refined salt appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- broth appropriate amount
Steps for Braised beef with cumin and potato
1
Wash the purchased beef hind leg meat and cut it into slices. (The beef's hind legs are so cooked but not hard)
2
Turn the chopped beef in a bowl, mix in appropriate amounts: cumin powder, cooking wine, pepper, starch, sugar, soy sauce, and soy sauce, mix well and marinate for 15 minutes.
3
Remove the potato skins and cut them into pieces. (You can not remove the potato skins, depending on your personal preference)
4
Since the cut potatoes are not immediately put in and boiled, they are rinsed in cool water and the starch is rinsed away, otherwise the shredded potatoes will change color.
5
Chop ginger and garlic into minced powder; chop onions quickly and set aside.
6
Ingredients: Combine the chopped ginger, garlic, onions, star anise, aniseed, and cumin grains and pack in a container for later use.
7
Heat the oil in a hot pan, add the mixed ingredients in and saute until fragrant. (If you like spicy food, don't forget to put the dry red peppers and pepper together here to stir up the fragrance)
8
Then add the marinated beef and stir fry until it changes color.
9
Then, add the drained potatoes in and stir fry.
10
Add appropriate amount of soy sauce and soy sauce and stir well to make it more flavorful and colorful.
11
Add appropriate amount of stock, cover the lid and simmer over medium heat for about 25 minutes. (There is no soup to add hot water)
12
When it's almost ready, open the lid of the pot, add appropriate amount of refined salt and chicken essence, and stir well over high heat to make it better to collect the juice. Turn off the heat after almost the juice is collected. (You don't need to collect the juice too dry. Leave some juice to taste more delicious. You can also eat bibimbap, which tastes very good.)Braised beef with cumin and potato Make Tips
【Nutritional Value】: Beef contains protein, fat, vitamin B1, vitamin B2, calcium, phosphorus, iron, and other components. Beef is sweet in flavor and neutral in nature; it can strengthen the spleen and stomach, benefit qi and blood, strengthen muscles and bones, and quench thirst. There is a folk saying that "beef replenishes qi, having the same efficacy as Astragalus." Beef protein content is twice that of pork, while its fat and cholesterol content are much lower. Potatoes contain large amounts of starch, protein, pectin, citric acid, lactic acid, and potassium salts. Combining potatoes with beef is a very scientifically sound combination.
【Jingchu's Warm Tips】: When buying beef, you can check for water injection by touching the meat. Non-injected beef is dry with a slight stickiness and is deep red in color; water-injected beef is wet and slippery, and generally appears pale red. The way beef is cut significantly affects the texture; generally, cutting perpendicular to the grain makes the beef more tender. Marinated beef tends to clump together; separate them quickly after adding them to the pan, otherwise, uneven heating will result in inconsistent texture. When marinating beef, adding cumin powder will make the cumin flavor richer. This dish requires a bit more liquid; after adding the potatoes to the pot, gently push them with a spatula at all times to prevent sticking to the pot. Potatoes oxidize easily after being shredded or cut into chunks, so be sure to soak them in water to rinse off the starch, otherwise, the potato shreds will discolor.