Braised Beef Brisket in brown sauce(xi huo man dun chu hao wei hong shao niu nan )

Braised Beef Brisket in brown sauce

Introduction:

"A good beef brisket must be crisp and tasty. If you want it to be crisp and tasty, the time of stewing is very important. The beef brisket is slowly stewed in the pot for 2 to 3 hours. Everyone likes the stewed beef brisket. It's better to leave more soup in the stew of braised beef brisket. It can also be used to make a bowl of fragrant braised beef brisket noodles

Production steps:

Step 1: wash the beef brisket and cut it into pieces.

Step 2: put the beef brisket into the pot in cold water and bring to a boil to remove the blood.

Step 3: heat the oil in the pan, add ginger slices and stir fry until fragrant.

Step 4: pour in the beef brisket and stir well.

The fifth step: add 2 tablespoons of Baijiu.

Step 6: add 2 tbsp of soy sauce, 1 tbsp of soy sauce and plenty of boiling water, bring to a boil and simmer over low heat for 2 hours (pay attention to the fire to prevent drying).

Step 7: peel carrots and potatoes and cut into hob pieces.

Step 8: after 2 hours, add carrots and potatoes, cover the pot, continue to stew for 10 minutes, add the right amount of rock sugar to taste.

Materials required:

Beef Brisket: 550G

Potatoes: 1

Carrot: Half Root

Ginger: 3 slices

Soy sauce: moderate

Old style: moderate

Baijiu: moderate amount

Oil: right amount

Rock sugar: right amount

Note: 1. Potatoes and carrots do not put too early, otherwise the beef brisket is not rotten, they are cooked. 2. The braised beef brisket doesn't need to be too dry. You can leave more soup for rice dressing or beef noodles.

Production difficulty: ordinary

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xi Huo Man Dun Chu Hao Wei Hong Shao Niu Nan