Chinese Food
(latest revision in 2018) Guangzhou style Braised Beef Brisket with pickled radish
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Updated June 19, 2018. If you press it in a pressure cooker for 45 minutes, it will be covered naturally. The water level in the pressure cooker (cold water can be used) is 1 / 2 of that of beef brisket and radish (already tested). You don't need to cover the beef brisket or radish completely, because the water output behind is large and the pan is airtight. If 600g brisket is pressed in a high-pressure pot, the ingredients and sauces in the formula will not change. If the pot is used, the dosage of the formula should be paid attention to.
Cooking ingredients
Cooking Steps
Step1:Soak the brisket in water 12 hours in advance or go to the blood water one night to remove the fishy smell. Then add in cold water and boil for 30 minutes (without cover. Remove impurities in the middle). Take it out and cool naturally after cooking. Beef Brisket can bring a little fat.
Step2:Cut the radish into pieces. Cut the onion into small grains. Cut the onion tail into long sections. Pat the garlic flat. Slice the ginger. Put all the sauces together.
Step3:Heat the oil and stir fry the green onion, ginger and garlic to taste good.
Step4:The cooled brisket is about 2cm wide. Add in the brisket and stir fry. Stir evenly. (the picture is taken in the early stage. The latest one is boiled beef brisket
Step5:Stir and add the sauce. Stir well and pour into the large pot.
Step6:Then pour in water or just boiled beef water (hot and cold doesn't matter). Add the star anise leaves. Cover the brisket with water a little more. Stew over medium heat for 23 hours to see how soft and hard the brisket is.
Step7:In the middle of an hour, add white radish, red radish and green onion. Continue the stew.
Step8:Out of the pot. it's so delicious.
Cooking tips:You have to cut the beef in the reverse direction to make it rotten and tender. There are skills in making delicious dishes.
