Choosing the right beef brisket and stewing the beef are really two very important things in the meat-eating world. It's not easy to choose the right beef brisket and stew it until it's tender and delicious.
Hong Kong people love to eat beef brisket and are experts in the field of beef brisket. Whether it is the clear soup brisket found in tea restaurants or the famous old "九记 beef brisket ", they all pay great attention to this part of the beef brisket.
Haimu Niufang - cattle from Ili PrairieHaimu Niufang is a state-owned brand under the Supply and Marketing Cooperative of the Fourth Division of the Xinjiang Production and Construction Corps. It is a beef and mutton production enterprise with a full industrial chain and 100% guarantee of the quality of cattle and mutton.
Every piece of beef produced by Haimu Niufang is made from healthy young bulls that are about 24 months old. They are a unique brown cattle breed in Xinjiang. They grow in the Ili Valley of Xinjiang, which has abundant rainfall and is known as the "Central Asian Wet Island."
. Search "Zhejiang Haimu Niufang" on WeChat to enter the mini-program mall to purchase
. Then let's take a look at how the parts of beef brisket are generally distinguished in the market. This is very important! Please learn together! Learn how to cook before buying vegetables!
. If you want to make soup, please choose the meaty parts. If you want to braise it, you can choose the part with more muscles. Of course, these are just suggestions. Which part you like to eat depends on your own preferences. Students from the north, please try to find halal butcher shops to buy it. It is much better than the brisket from ordinary markets. I don’t know much about students from the south.
I chose a meaty piece of beef brisket and made a delicious Stewed Beef Brisket with Radish ! There are many tips when stewing.
radish stewed beef brisket
Ingredients: One pound of beef brisket (meaty beef brisket); one medium-sized carrot; one piece of old ginger, one star anise, a small piece of cinnamon, about 10 peppercorns, two bay leaves; about 1 teaspoon of salt, decide according to your own taste and the amount of soup.
The biggest fear when making beef brisket is that the meat is not tender enough. There are probably three points that need to be paid attention to. First, add the salt too early, otherwise the meat will shrink and become undercooked. Second, the heat should be sufficient, at least an hour and a half in an ordinary casserole or cast iron pot. Even in a pressure cooker, it takes 30 minutes.
Steps:
1. Blanch the beef brisket first, then rinse with clean water and set aside.
2. Many people don’t know when to put ingredients into boiling water and when to put them into cold water. There are actually quite a few situations for this, so let’s talk about it slowly in different recipes. If it is meat, you need to put cold water and mix the meat and water together. Putting it into boiling water will cause the surface of the meat to tighten too quickly and the meat will become old. If the time is too short, the blood will not come out.
3. After blanching the beef brisket, add a piece of chopped old ginger, one star anise, a small piece of cinnamon, about ten peppercorns, two bay leaves, add water to cover the beef brisket, and stew until soft. The time is as mentioned above, use an ordinary casserole or cast iron pot, bring to a boil, then turn to low heat and simmer for 1 and a half hours before serving. If you use a pressure cooker, that's fine.
Put the whole beef brisket into the pot! Do not cut it! Yes, this is the third point, what you need to pay attention to if you want to get soft beef brisket. If you cut the beef brisket into pieces immediately after blanching, the meat juice will be lost too easily, and the muscle fibers will feel a bit "unstretchable", making it taste a bit dull. Just add the whole piece to the pot.
4. Cut the cooked beef brisket into mahjong pieces, cut the radish into pieces, put them into the soup pot together, cover and simmer for half an hour.
If you originally used a soup pot, then add the white radish directly; if you used a pressure cooker before, why can't you continue cooking it in another pot? This is because the soup and ingredients in the pressure cooker are too small. Although the beef brisket is soft enough, the flavor of the soup will not be rich enough. Therefore, you need to transfer it to a soup pot and let it roll;
The radish must be cooked at least until it can be easily pierced with chopsticks. My suggestion is to cook it for more than half an hour, so that the taste will blend better;
Add salt after turning off the heat to avoid adding salt too early, causing the soup to evaporate too much, causing the seasoning to be too salty. Now, this is a delicious bowl of radish stewed beef brisket. The soup base is light and flavorful, and the beef brisket is tender enough.
Haimu Niufang - cattle from the Ili prairie
Haimu Niufang is a state-owned brand under the supply and marketing cooperative of the Fourth Division of the Xinjiang Production and Construction Corps. It is a beef and mutton production enterprise with a full industrial chain and 100% guarantee of the quality of cattle and mutton.
Every piece of beef produced by Haimu Niufang is made from healthy young bulls that are about 24 months old. They are a unique brown cattle breed in Xinjiang. They grow in the Ili Valley of Xinjiang, which has abundant rainfall and is known as the "Central Asian Wet Island."
