Curry Beef Brisket(ka li niu nan )

Curry Beef Brisket

Introduction:

"Ha ha, the first time to release the recipe, try the ox knife!"

Production steps:

Step 1: blanch the beef brisket in clean water for four to five hours, then wash the blood foam in cold water and control the water for use.

Step 2: add onion, ginger and garlic into the oil, stir fry the beef brisket together until the beef brisket is burnt yellow, add spiced, star anise and pepper, add appropriate amount of water, let go, soy sauce, rock sugar, salt, and make brine. Stew for three or four hours. The beef brisket is soft and the soup is thick.

Step 3: the potatoes are cooked in water, and then put into the pot. The dish looks very fresh. Saute onion, add carrot, add marinated beef brisket juice, add beef brisket and potato when boiling, and finally add Japanese curry to taste. When out of the pot, I will sprinkle some black pepper, the taste will be very special!

Step 4: I stew the beef brisket, so I can eat two dishes with one dish. If I add more marinade, I can put green vegetables, roll noodles by hand, beef, and a bowl of delicious beef brisket noodles is coming out again!

Materials required:

Beef Brisket: 500g

Potatoes: two

Carrot: one

Onion: one

Japanese curry: two pieces

Salt: right amount

Sugar: right amount

Old style: moderate

MSG: right amount

Garlic: right amount

Scallion: right amount

Ginger: moderate

Spiced: right amount

Cinnamon: moderate

Star anise: right amount

Zanthoxylum bungeanum: right amount

Black pepper: moderate

Note: the first time to upload dishes, some timid ha! Because of the nature of my work, I cook in the evening. I can only take a picture of the finished product. Please forgive me! We will improve next time!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ka Li Niu Nan