Braised Beef Brisket with carrot

Braised Beef Brisket with carrot

Introduction:

"Beef brisket provides high-quality protein and contains all kinds of amino acids. The proportion of all kinds of amino acids is basically the same as that of all kinds of amino acids in human protein, and the sarcosine content is higher than that of any food. It's low in fat, but it's a source of low-fat linoleic acid and a potential antioxidant. Not only that, beef brisket also contains minerals and vitamin B group, including niacin, vitamin B1 and riboflavin. Beef is also the best source of iron you need every day. In addition, beef brisket also contains carnitine

Production steps:

Step 1: after cleaning the beef brisket, cut it into large pieces; the beef has thick fibrous tissue and more connective tissue, so it should be cut horizontally. The long fiber should be cut off instead of cutting along the fibrous tissue, otherwise it will not be tasty and chewy.

Step 2: wash carrot and cut into hob; cut celery and parsley into sections;

Step 3: put the pot on the fire, heat it, pour in the rapeseed oil and heat it;

Step 4: turn the heat down and stir fry the dried red pepper and Chinese prickly ash until fragrant;

Step 5: stir fry the beef brisket in the pot;

Step 6: add Pixian Douban sauce and stir fry evenly;

Step 7: add appropriate amount of water;

Step 8: smash the ginger with a kitchen knife, prepare the whole garlic, star anise, Sannai and tsaokuo; put them into the pot; this step can be prepared in advance;

Step 9: add salt, sugar and stir fry evenly;

Step 10: pour the beef brisket and all the soup into the pressure cooker, bring to a boil over high heat, and simmer over low heat for about 30 minutes;

Step 11: after the beef brisket is stewed, put the carrot and celery into the pressure cooker and simmer until cooked; turn off the heat and start the pot. After the pot, put the coriander into the bowl. I forgot to put it, O (╯) O

Materials required:

Beef Brisket: 450g

Carrots: 4

Pixian Douban sauce: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Sannai: right amount

Tsaokuo: moderate amount

Starch: right amount

Salt: right amount

Sugar: right amount

Celery: moderate

Coriander: moderate

Note: 1, beef fiber tissue is thick, connective tissue and more, should be crosscut, the long fiber cut, not along the fiber tissue, otherwise not only can't taste, also chew not rotten; 2, this method is learned from my father, the method may not be the same, don't brick oh;

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: medium spicy