Braised Beef Brisket with radish(nuan dong rou cai luo bo shao niu nan )

Braised Beef Brisket with radish

Introduction:

"I prefer the Beef Brisket with radish to potatoes. Because radish is more oil-absorbing, it tastes very sweet. If you burn meat with radish, the whole dish will not be greasy. I bought Beef Brisket with fat, so it's just right to cook with radish. The voltage cooker makes the beef crisp and tasty. It's super comfortable to eat this in winter! "

Production steps:

Step 1: prepare materials.

Step 2: put beef, ginger and scallion in cold water, bring to a boil, skim the foam and wash.

Step 3: cut the washed beef into small pieces.

Step 4: cut ginger slices and set aside.

Step 5: peel radish and cut with hob.

Step 6: hot pot, saute onion and ginger.

Step 7: stir fry the beef to change color.

Step 8: add salt, sugar and cooking wine and continue to stir fry.

Step 9: pour in the stew sauce (or 2 tbsp soy sauce + 1 tbsp soy sauce), bring to a boil and move to the pot.

Step 10: add spices and simmer for 20 minutes.

Step 11: after 20 minutes, the beef is almost cooked.

Step 12: add radish, salt and simmer for 5 minutes.

Materials required:

Radish: 1

Beef Brisket: 400g

Ginger: right amount

Scallion: right amount

Stew marinade: right amount

Oil: right amount

Sugar: right amount

Salt: right amount

Cooking wine: moderate

Star anise: one

Pepper: a handful

Tsaoko: half

Tangerine peel: a small piece

Note: stew gravy is the soup left over from my previous stew. Keep it sealed and continue to use next time. Save a little juice each time and use it next time. The more stewed the soup is, the more fragrant it is. If not, use 2 teaspoons of raw soy sauce and 1 teaspoon of old soy sauce instead.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Nuan Dong Rou Cai Luo Bo Shao Niu Nan