Braised beef brisket（chinese stew beef）
stephanie_YQY
serving: 4
calorie: 365cal
protein: 25g
fat: 40g
carbohydrate：36g
prepare time：45mins
cooking time： 2h
tips below
用料
| Main ingredients | |
| Sirloin | 1lbs |
| Yellow onion(median) | 1 |
| carrot(median)/(small) | 1~2 |
| patato(large) | 1 |
| tomato(median) | 2 |
| Seasoning 1 | |
| oil | 1tbs |
| crystal sugar | 50g |
| Seasoning 2 | |
| whole dry red peper(spicy) | 3~5 |
| fresh chive | 2~3 |
| garlic | 1/2cloves(about 2tbs) |
| ginger | 1tbs |
| Seasoning 3 | |
| soy sause+dark soy sause | 5tbs+3tbs |
| tomato sause | 2tbs |
| cooking wine or red wine | 2tbs |
| salt | some |
Braised beef brisket（chinese stew beef）的做法
-
cut the meat into 1.5~2 inches cubes
-
soak inside cold water for at least 30mins
-
add 3~4 liters cold water to cover the meat
(cook meat with cold water can make meat become tight) -
cook with boiled water for at least 5mins
-
take out meat and rinse it with cold water then drain the water
don't throw away the soup! remove foams on the surface -
chop ginger, garlic, chive
-
add oil in pan with low heat
(#seasoning 1 is important
——make meat looks good)(stay beside pan whatch it closely)
slowly put in crystal sugar
keep low heat and sugar will gentally melt
when it turns into amber(dark brown)(not burnt!!!) -
add meat and stir it
(be careful) -
then add #seasoning 2 and turn into high heat
-
stir fry until fragrance
add #seasoning 3 -
after 3mins add in hot water(use to boil the meat)
-
bring it to boil and turn back to low heat for 1h with lid
or use presure pot for 35mins -
while cooking the meat start preparing vegetables
-
slide all the rest of #main ingredients
stir-fry in pan until fragrance
add inside and continue low heat for 1h
or use presure pot for 15mins -
add salt as you like
小贴士
1) If there is a lot of soup remain then uncover use high heat to boil until reduced.
2) The soup remain is good for rice and noodles
3)When fry sugar, how is fry good?
——The fire must be small! If necessary, you can lift the pot a little bit away from the fire, shake the bottom of the pot, or use a shovel to gently pull it to promote even heating. When there are no solid particles, pay more attention to the observation. The sugar will become a kind of more viscous sugar, and then the color will turn to tea. This time is OK! In fact, the so-called sugar color is very similar to caramel... Don't wait for the sugar to turn black! If you are unlucky to turn black or smell the obvious paste, please brush off the pot and stir fry again. Otherwise, the whole dish will be sticky and bitter.
4) If don't have dark one then add 8tbs soy sause, dark soy sauses are only for color
