Beef Brisket in casserole(sha guo niu nan man wu pen xiang )

Beef Brisket in casserole

Introduction:

Production steps:

Step 1: wash the beef brisket and cut it into pieces. You can also cut the whole beef brisket into pieces after it is washed.

Step 2: subcool the river after flying water. Effect: the meat will not rot after stewing thoroughly.

Step 3: add ginger and garlic to stir fry the flavor, then add seasoning and beef brisket to stir fry the flavor, then add cooking wine and tangerine peel to stir fry for a while.

Step 4: transfer the roasted beef brisket into casserole.

Step 5: add the second soup and simmer over high heat. Simmer until the meat is 60% soft. Turn off the heat, cover and bake for 40 minutes.

Step 6: cook the beef brisket over low heat until the meat is soft enough to taste. This step will be very fragrant. Keep your mouth water.

Materials required:

Beef Brisket: 750g

Ginger: 15g

Garlic: 10g

Tangerine peel: 1

Zhuhou sauce: 20g

Seafood sauce: 10g

Sesame paste: 5g

Peanut butter: 5g

Pepper: 2G

Cooking wine: 10ml

Oil: right amount

Salt: right amount

Second soup: 750g

Sufu: 1 small piece

Sugar: 3G

Note: stewing beef brisket in casserole will be very fragrant, but it is time-consuming. The stewing process alone takes at least 2 hours. Using pressure cooker to stew can save a lot of time, about 40 minutes. Comparison: 1. Taste and fragrance: casserole is much better than pressure cooker; 2. Time: casserole consumes more time than pressure cooker. Choose which to see their own preferences, if you eat, I of course choose casserole.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Sha Guo Niu Nan Man Wu Pen Xiang