Braised beef brisket pot
By AdeliaKunde
Ingredients: chicken essence,salt,chives,onion,mushrooms,beef brisket,cooking wine,tangerine peel,octagonal,grass fruit,sugar,soy sauce,green onions,pepper,ginger,dried chili,garlic
Recipe Recommendations
- beef brisket 1000g
- ginger slice
- garlic one
- chives 2 trees
- dried chili of 3
- green onions a
- onion half a
- mushrooms 5-6 duo
- octagonal of 3
- grass fruit of 2
- pepper of 8
- tangerine peel 2 tablets
- cooking wine 3 scoops
- soy sauce 3 tablespoons
- salt appropriate amount
- sugar 2 tsp
- chicken essence appropriate amount
- medium spice
- stewed
- half an hour
- ordinary
Steps for Braised beef brisket pot
1
Soak the sirloin for 20 minutes, wash it, cut into one-inch large pieces, and place them into the pressure cooker together.
2
Add star anise, ginger, tsaoko, and dried peppers, bring to a boil in a pressure cooker over high heat, skim off the floating foam, and pour in cooking wine.
3
Simmer over high heat in a pressure cooker for 10-15 minutes.
4
Sit in the pan and heat the oil, stir-fry the onions, ginger, dried peppers, and garlic seeds to give the fragrance.
5
Pour the stewed sirloin into a wok.
6
Add salt, soy sauce, green onions, mushrooms.
7
Pour the sirloin stew stock into the pan, bring to a boil over high heat, and turn to low heat and cook for about 20-30 minutes.
8
When the soup is almost dry, add some sugar, chicken essence, sprinkle with coriander, and put it into the ceramic pot. I accidentally dropped my ceramic pot, so I had to put it in a bowl.Braised beef brisket pot Make Tips
Adding some dried tangerine peel when stewing beef can remove the gamey taste, and the beef will also become tender more easily. If there are many tendons, you can extend the stewing time accordingly. Since the brisket I bought didn't have many tendons, I didn't cook it for long.