In autumn, it is better to eat pork and mutton than to eat it, which is nutritious and nourishing, and it is good to eat often

Today I will share with you a family version of stewed beef brisket, stew more at a time and put it in the refrigerator, eat it as you go, with tomatoes, potatoes or beef noodles, which is very convenient.                         

【Homemade stewed beef brisket】

1. The beef brisket we bought back, we cut it into large pieces of about 2 cm, and we can't cut it too small, because the beef brisket shrinks more after blanching; Then soak in water for more than 2 hours to soak out the excess blood in the brisket, so that it can effectively remove the fishiness and make the brisket taste better.

2. The spices of stewed beef brisket are very simple, not too much, otherwise you will not be able to eat the unique fragrance of beef brisket; All you need is some green onions, ginger slices, a little peppercorns, star anise, cinnamon, bay leaves, and dried chilies.

3. When blanching the brisket, it must be cooled in the pot, the water temperature rises, the blood in the brisket will be slowly released, so that the treated brisket will be very clean, after boiling on high heat, skim off the foam, keep the heat for 3 minutes, take it out after cooking, and then control the moisture dry.

4. Add oil to the wok, the oil can be more than usual to stir-fry, after the oil is hot, add the prepared spices to fry the fragrance, then add the blanched beef brisket and stir-fry, stir-fry for 2-3 minutes, stir-fry the beef brisket until the skin is browned.

5. At this time, you must add boiling water, and the amount of water should be enough at one time, add some light soy sauce to taste, dark soy sauce to color, cover the pot, turn to medium heat and simmer for 40 minutes.

6. After 40 minutes, the brisket is almost medium-cooked, add an appropriate amount of salt to taste at this time, and simmer for about 15 minutes to let the brisket absorb the flavor. Why put salt at the end? Because if you put salt too early, it will cause the meat of the brisket to be tight and woody, and it is not easy to stew, so you can avoid this problem by waiting until the brisket is stewed until it is medium-cooked until it is seven or eight medium-rare.

7. Divide the stewed beef brisket into several parts, put it in a bowl, and put it in the refrigerator for freezing after it is completely cooled, and it can be used to make potato roasted beef brisket, tomato stewed beef brisket, winter melon roasted beef brisket and other dishes.