Spiced Beef Brisket(wu xiang niu nan )

Spiced Beef Brisket

Introduction:

"Beef brisket" refers to the meat with tendons, meat and oily flowers, which is just a general term. According to the parts, the meat in many parts of the cattle can be called sirloin. The part imported from abroad is mainly cut into strips of beef ribs (also known as strip meat), which is from the boneless strip meat between the ribs. It has more lean meat, less fat and less tendons, so it is suitable for braised or stewed soup. In addition, on the top of the tenderloin, there is a small and regular tenderloin with less muscle, less oil and more meat. It can also be called beef brisket, which is a top-grade braised part. Beef tendon can also be regarded as a kind of sirloin, with more muscle, less oil, and even all lean meat. Therefore, it is generally used for stewing, not suitable for stewing, not suitable for stewing. The above is Baidu to the content, because I am poor, afraid of their own description is not good. Today's Spiced Beef Brisket first, I hope you like it, I wish you a happy Thanksgiving

Production steps:

Step 1: prepare and wash the beef brisket.

Step 2: Boil the soup pot with water until warm.

Step 3: blanch and wash the beef brisket.

Step 4: add water to the casserole.

Step 5: star anise, cinnamon, Chinese prickly ash, honey orange peel, fragrant leaves.

Step 6: put the blanched beef brisket into the pot.

Step 7: add appropriate amount of soy sauce.

Step 8: add appropriate amount of rock sugar.

Step 9: add the right amount of cooking wine.

Step 10: cover and boil.

The eleventh step: after the marinade is opened, drain the foam.

Step 12: turn down the bittern for one and a half hours.

Step 13: cool again.

Step 14: when you want to eat, reheat and eat again.

Step 15: slice to complete today's spiced beef brisket.

Materials required:

Beef Brisket: 500g

Star anise: right amount

Cinnamon: moderate

Rock sugar: right amount

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Orange peel with honey juice: appropriate amount

Soy sauce: right amount

Cooking wine: moderate

Note: blanching before marinating: it is to make meat smell stronger. And the stewed soup will be very fragrant. Casserole stewing: casserole has good heat preservation and temperature accumulation performance, and it is best to use casserole when marinating meat.

Production difficulty: simple

Process: brine

Production time: several hours

Taste: spiced

Chinese PinYin : Wu Xiang Niu Nan