Braised Beef Brisket in casserole(mi zhi sha guo su men niu nan )

Braised Beef Brisket in casserole

Introduction:

There are three reasons why it is called "secret system": first, clear stew, remove the fishy smell of meat with spices, and stew the meat; second, braised, color and taste, and make it crisp; second, use casserole. The difference is that it can transfer the external heat energy to the food in the pot in a balanced and lasting way. The resulting relatively balanced temperature environment is conducive to the mutual penetration of water molecules and food. The longer this process is maintained, the more delicious ingredients of food will overflow. Therefore, the fresher and mellower the stewed food will be, and the more crispy its texture will be. 3. A large amount of sesame oil. Oil can make food crispy and fragrant, and it has the same effect when used in stew. Therefore, this dish is characterized by bright color, oil but not greasy, crispy and mellow, and almost melted in the mouth. "

Production steps:

Step 1: 1. Beef brisket

Step 2: 2. Cut the beef brisket into large cubes, blanch it in hot water for about 10 minutes, and rinse it with hot water

Step 3: 3, prepare spices: onion, ginger, garlic, star anise, cinnamon, clove

Step 4: 4. In another pot, add water and all the spices in (3)

Step 5: 5. Put the boiled beef brisket into the water and simmer for 1.5 hours

Step 6: 6, prepare the sauce: Huadiao wine, touchou, sesame oil, rock sugar. Rock sugar can be prepared 35 grams first

Step 7: 7, almost time, prepare casserole, put all the spices in (6), and add a small amount of broth, low heat, until the rock sugar is completely dissolved, at this time, try the saltiness and sweetness, you can adjust

Step 8: 8, transfer the meat to the casserole, remove the spices, add the broth without meat, enough to simmer for 1 hour

Step 9: 9. Put a wet towel around the casserole and heat for 1 hour

Step 10: 10, 1 hour later, take in the juice, turn down the heat, Sheng out the meat, the remaining soup into the starch, thicken, pour on the meat, and then sprinkle with green onions

Step 11: 11, loading

Materials required:

Beef Brisket: 1000g

Chopped green onion: right amount

Scallion: 1

Ginger: 5 pieces

Cinnamon: 1 small piece

Star anise: 3

Cloves: 3

Huadiao wine: 125ml

First puff: 100ml

Rock sugar: 35-50g

Salt: right amount

Sesame oil: 50ml

Water: 3-4 thousand ml

Garlic: 5-6 petals

Starch: appropriate amount

Note: 1, spices and seasonings can be more or less according to their own taste, or heavy or light, or thick or light, there is no strict definition, here are considerations. 2, the amount of water must be enough at one time when stewing, avoid adding cold water midway. It doesn't matter if there is too much soup. You can keep the high soup. If there is too little soup, you will be in trouble. The same is true when you move it to the casserole. 3. After the casserole is stewed, if there is too much soup, it doesn't matter. Just pour out some juice and thicken it in another pot

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mi Zhi Sha Guo Su Men Niu Nan