Braised beef brisket with potatoes and sauce


Braised beef brisket with potatoes and sauce
Braised beef brisket with potatoes and sauce

Chu Hou sauce, beef brisket and potatoes are the perfect match for rice lovers! Potatoes are rustic and simple, but they turn into a noble sauce after being coated with Chu Hou sauce. Beef brisket is even more delicious, and is stewed until soft and tasty. Workers can have a bowl of this after get off work, and it will instantly replenish their blood. It is a great companion for rice lovers.

Ingredients

Steps

  1. Deodorization: Soak the beef brisket several times in changing water to fully remove the fishy smell.
    Deodorization: Soak the beef brisket several times in changing water to fully remove the fishy smell.
  2. Preparation for blanching: Put the beef brisket into a pot with cold water, add peppercorns, ginger slices, and cooking wine, and blanch over high heat.
    Preparation for blanching: Put the beef brisket into a pot with cold water, add peppercorns, ginger slices, and cooking wine, and blanch over high heat.
  3. Ingredients: Prepare rock sugar, garlic, ginger slices, star anise, bay leaves, green peppercorns, cinnamon, and onions. Choose yellow-heart potatoes and cut them into pieces (yellow hearts are suitable for stewing, while white hearts are more suitable for stir-frying)
    Ingredients: Prepare rock sugar, garlic, ginger slices, star anise, bay leaves, green peppercorns, cinnamon, and onions. Choose yellow-heart potatoes and cut them into pieces (yellow hearts are suitable for stewing, while white hearts are more suitable for stir-frying) Ingredients: Prepare rock sugar, garlic, ginger slices, star anise, bay leaves, green peppercorns, cinnamon, and onions. Choose yellow-heart potatoes and cut them into pieces (yellow hearts are suitable for stewing, while white hearts are more suitable for stir-frying)
  4. Put oil in a pan and fry beef brisket until both sides are golden brown. Then add ginger slices, onion and garlic and stir-fry until fragrant.
    Put oil in a pan and fry beef brisket until both sides are golden brown. Then add ginger slices, onion and garlic and stir-fry until fragrant. Put oil in a pan and fry beef brisket until both sides are golden brown. Then add ginger slices, onion and garlic and stir-fry until fragrant.
  5. Add rock sugar to color the sauce, add a tablespoon of Chu Hou sauce and a tablespoon of soybean paste, stir-fry until fragrant.
    Add rock sugar to color the sauce, add a tablespoon of Chu Hou sauce and a tablespoon of soybean paste, stir-fry until fragrant.
  6. Add rice wine to enhance the flavor.
    Add rice wine to enhance the flavor.
  7. Seasoning: Pour in soy sauce and oyster sauce, stir-fry until the beef brisket is evenly coated with the sauce.
    Seasoning: Pour in soy sauce and oyster sauce, stir-fry until the beef brisket is evenly coated with the sauce.
  8. Put pepper, star anise, cinnamon, bay leaves in a pressure cooker (aniseed stew will bring out the flavor), pour in the fried beef brisket, add boiling water to cover the ingredients, exhaust the air and stew for 10 minutes.
    Put pepper, star anise, cinnamon, bay leaves in a pressure cooker (aniseed stew will bring out the flavor), pour in the fried beef brisket, add boiling water to cover the ingredients, exhaust the air and stew for 10 minutes. Put pepper, star anise, cinnamon, bay leaves in a pressure cooker (aniseed stew will bring out the flavor), pour in the fried beef brisket, add boiling water to cover the ingredients, exhaust the air and stew for 10 minutes.
  9. drain the water and fry until both sides are golden brown.
    drain the water and fry until both sides are golden brown. drain the water and fry until both sides are golden brown.
  10. Wait until the pressure cooker has released all the air with a "hiss" and the safety valve has "clicked" down and is still, then gently unscrew the lid, taste the beef brisket, add salt according to your taste (I think it's appropriate), and then put in the potatoes that have been fried until both sides are golden brown.
    Wait until the pressure cooker has released all the air with a
  11. Secondary pressure: Cover the pressure cooker, and continue to pressurize for 3 minutes after steaming and venting, so that the potatoes and beef brisket can blend. ~ At this time, the kitchen is already filled with rich meaty aroma. Remember to close the doors and windows to let the aroma stay in your home for a while 😀
    Secondary pressure: Cover the pressure cooker, and continue to pressurize for 3 minutes after steaming and venting, so that the potatoes and beef brisket can blend. ~ At this time, the kitchen is already filled with rich meaty aroma. Remember to close the doors and windows to let the aroma stay in your home for a while 😀
Languages
Geschmorte Rinderbrust mit Kartoffeln und Sauce - Deutsch (German) version
Braised beef brisket with potatoes and sauce - English version
Pechuga de res estofada con patatas y salsa - Española (Spanish) version
Poitrine de bœuf braisée avec pommes de terre et sauce - Français (French) version
Daging sapi panggang dengan kentang dan saus - Bahasa Indonesia (Indonesian) version
Petto di manzo brasato con patate e salsa - Italiana (Italian) version
ジャガイモとソースを添えた牛ブリスケットの煮込み - 日本語 (Japanese) version
감자와 소스를 곁들인 쇠고기 양지머리 조림 - 한국인 (Korean) version
เนื้อหน้าอกตุ๋นกับมันฝรั่งและซอส - แบบไทย (Thai) version
柱候醬香薯仔癤牛腩 - 香港繁體中文 (Traditional Chinese - Hong Kong) version