If you love to eat beef brisket, try this Hakka method, the pot is full of fragrance, and you can eat it to satisfy your cravings

Braised beef brisket with radish

Ingredient:

600 grams of beef brisket, 1 radish, 30 grams of Zhuhou sauce, 15 grams of oyster sauce, 10 grams of light soy sauce, 10 grams of white wine, 1 small piece of tangerine peel, 10 grams of rock sugar, 2 slices of ginger, 10 grams of cooking wine.

Here's how:

1. Blanch the fresh beef brisket in a pot under cold water to remove the blood, add 10 grams of cooking wine and 2 slices of ginger to remove the fishy, generally boil for 1 minute, then turn off the heat and take it out and clean it.

2. Take advantage of the time to blanch the beef, you can adjust the sauce first: 30 grams of Zhuhou sauce, 15 grams of oyster sauce, 10 grams of light soy sauce, mix evenly and set aside.

3. Cut the blanched brisket into pieces about 2 cm wide and 3 cm long, of course, the size of the pieces can also be cut according to your preference.

4. Put a little oil in the pot and add ginger slices, the garlic will stir-fry first, pay attention to the oil temperature is not too high, the oil temperature is too high, and the garlic will be burned off as soon as you put it in.

5. Then put in the cut brisket, stir-fry over medium heat until there are some burnt spots on the surface of the brisket, at this time you can also smell the fragrance of the brisket, and then add 10 grams of white wine and stir-fry.

6. Then add the small half bowl of sauce that was just prepared in advance, and stir-fry for about 2 minutes to let the brisket fully absorb the sauce.

7. Then add boiling water, a little more boiling water, and then about 10 cm higher than the brisket noodles, because it will take a long time to stew the brisket.

8. After boiling again, transfer the brisket and soup to the casserole and continue to cook.

9. Then add a piece of tangerine peel and 10 grams of rock sugar, first reduce the heat and simmer for 40 minutes.

10. At this time, we will deal with the radish, peel the radish and cut it into hob pieces or the shape you like, and then blanch it in boiling water for 2 minutes.

11. After simmering the brisket for 40 minutes, cover it with a cloth and simmer for 20 minutes, so that the brisket is easier to rot and also saves gas. Then add the blanched radish and continue to simmer for 10 minutes.

12. Collect the juice on high heat before cooking, and the particularly delicious stewed beef brisket with radish is ready.

Notes:

Blanching meat needs to be boiled in a pot under cold water to force out the blood of the meat, and the soup should not be too dry, and the beef brisket bibimbap can be eaten in a bowl of rice.

I used a casserole pot today, and the brisket that came out of the slow simmering was the most fragrant. If you are in a hurry, you can also use a pressure cooker to press for 30 minutes and add radishes to simmer for 10 minutes.