I searched on the Internet: Beef brisket refers to the soft muscle of the beef belly and near the ribs, the meat with tendons, meat, and oil. This is just a general term.
If divided by parts, the meat in many parts of the cow can be called sirloin (beef brisket). The parts imported from abroad are mainly beef ribs cut into strips, which are boneless strips of meat taken out from between the ribs. They have more lean meat, less fat and less tendons, and are suitable for braised or stewed.
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 the quality of cattle and mutton is 100% guaranteed.
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."
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. In addition, there is a tenderloin edge with less tendons and more oil on the upper layer of the tenderloin. It is rich in meat but irregular in shape. It is also called beef brisket, which is the top-grade braised part. After reading so much about it on the Internet, I still don’t know where to buy beef brisket?
It is recommended to buy the side of beef brisket close to the ribs, which has a softer texture. It’s best not to buy pure belly meat because it tastes thicker.
If you are not sure which part of the beef brisket you bought, you can identify it based on the following experience: look at the muscle fibers in the lean part of the beef brisket. If the muscle fibers are very thick and appear in bunches, it means the meat is thicker; if the lean part is more delicate, it means the meat of the brisket is relatively tender, so you need to be more decisive when starting.
If you live in a rural area and someone kills a cow, there is another piece of meat that is more delicious and very chewy. If you don’t like chewy meat, it will not taste good. I prefer to eat this piece of meat. No one will sell it. It is in the belly of the cow. There is a piece of meat next to the liver. Why do I like to eat this meat? It is a bit like beef brisket. Every time we make this piece of meat and eat it immediately after killing the cow, it tastes very good.
The sauce is thick and shiny, and coated with plump and chewy beef, it will make anyone want to eat it. Now, I want to re-present this classic dish to my relatives and friends, and I have also discovered a more delicious way to make it.
1. All the ingredients
2. Wash and cut the beef into pieces, put it into a pot of cold water, add pepper and ginger and cook together. Bring to a boil over high heat, remove and drain.
3. Put oil in the pot, heat it up and add in dried chili segments. Sauté the green onions and aniseed until fragrant
4. Add the beef cubes to the pot and stir-fry over high heat until evenly distributed. Add about 500 ml of water
5. Add ginger, cooking wine, dark soy sauce, sugar, Knorr Pork Bone Soup flavored thick soup into the pot and cook until it melts to make the soup taste more mellow. The texture is thicker
6. Keep the heat high, cover the pot and simmer for about 40 minutes, until the beef is tender and tender. Uncover and continue to reduce the sauce over high heat until the soup thickens. There are layers of brushed feeling
Cooking Tips
1. Cutting beef is also very particular, because its meat is thicker and the tissue is denser. Cutting it horizontally can cut off the long fibers to ensure the flavor when cooking and avoid chewing it. If you cut it along the grain, it will be counterproductive.
2. In the process of braised beef , in order to make the soup more mellow and moist, Knorr Soup Pot is added. Be careful to add it when the soup is boiling. Don’t put it in too late. Stir it evenly. The soup pot will also completely melt as the soup boils. In this way, it will be integrated with the beef and the taste will be better.
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."
