The stewed beef brisket with carrots is mellow and soft, and the soup is thick and delicious, and it is super satisfying to eat

Sirloin

Usually beef brisket stewed with tomatoes, radishes, etc. is a good match, today I will share with you a carrot stewed beef brisket home-cooked practice, beef brisket and carrots can be complementary, but also increase the nutrition and taste, is a very delicious dish.

Product name: stewed beef brisket with carrots

Features: nutritious, mellow and soft, the soup is thick and delicious

Ingredients: beef brisket, carrot , excipients: chili, star anise, cinnamon, hawthorn, ginger, garlic, coriander, light soy sauce, dark soy sauce, oyster sauce, salt, cooking oil

Here's how

1. Choose fresh, non-watering, lean beef brisket, cut it into strips after cleaning, and then cut it into evenly sized and larger pieces, pot it under cool water, add an appropriate amount of cooking wine and ginger slices to blanch, boil for about 1 minute after the water is boiled, and control the water after cleaning it for later use.

Beef brisket chunks

2. Peel the carrots, cut them into hob pieces of the appropriate size, clean the other ingredients and cut well.

Carrot cubes

3. Heat the oil, stir-fry the chili, star anise, cinnamon, ginger and garlic over low heat, then pour the brisket into the pot, stir-fry the brisket pieces over medium heat, fry the fat, fry the surface of the brisket until slightly charred, then pour in the appropriate amount of light soy sauce and dark soy sauce to color, stir-fry evenly, add the appropriate amount of boiling water and the appropriate amount of cooking wine, transfer it to the prepared casserole, add a few pieces of hawthorn, cover the pot, turn to low heat and simmer for 40 minutes after boiling. Then add an appropriate amount of salt and continue to simmer for 30 minutes, turning from time to time to prevent the bottom from sticking.

Sauté the brisket

4. After the brisket is slightly soft and rotten, add carrot pieces, turn evenly and simmer over medium heat for about 20 minutes, after the carrots are cooked, collect the juice a little over high heat, add an appropriate amount of salt and oyster sauce to taste, and sprinkle in chopped coriander after adjustment.

Beef brisket stew with carrots

TIPS

1. The beef brisket should be fresh, and the yellow beef brisket is the best;

2. The brisket should be brought with a little fat, so that it is fragrant when stewed;

3. The brisket is blanched and fried and then reduced, so it can be slightly larger when cut;

4. The beef brisket will be more fragrant after frying, and it can also fry excess fat;

5. Don't add salt when you start simmering, you can add a little hawthorn, which is conducive to the softness and freshness of the brisket;

6. The brisket needs to be simmered for a long time, and the carrot cubes should be added after it is slightly soft.