The easiest braised beef to eat, the beef brisket and beef ribs are all fragrant, so delicious!

Beef is a kind of red meat, the nutritional value is very high, there are many ways to nourish blood, and I pursue soft rotten and melt in the mouth, so as to better absorb nutrients. After many attempts, this recipe has been summarized, and the beef soup should not be thrown away after eating, and the next time the noodles are cooked, it will be even more delicious. The most suitable beef for braised beef is beef brain, followed by beef ribs, and then beef brisket, which I rank according to the degree of perishability for reference.

Ingredients

Beefbrain 1000 g

Onion 1

Tomatoes 2

Greenonions 1/2

ginger 5 slices

Garlic Halfahead

Sichuanpepper 20 pieces

Staranise 1 piece

Cinnamon 1 piece

bayleaves 3 pieces

Grassfruit 1 piece

Soybeanpaste 3 tablespoons(20 g)

Darksoysauce 1 tablespoon(7.5 g)

Soysauce 4 tablespoons(30 g)

Lightsoysauce 6 scoops(45 g)

rocksugar 15 g

cookingwine 100 g

Cooking Instructions

Soak the raw beef for half an hour to remove the blood, blanch it in cold water, and remove it for later use
Prepare green onions, ginger, garlic and dry seasonings
Put oil, heat the oil lightly with rock sugar, and fry over low heat
The oil is slightly smoking, and it's time for beef
Stir-fry over medium-low heat until sugar is browned
Pull the beef chop aside, stir-fry the green onions, ginger and garlic, tilt the pot, and stir-fry the green onions, ginger and garlic without touching the beef
After the green onion, ginger and garlic change color and stir-fry until fragrant, add dry ingredients (Sichuan pepper, star anise, grass fruit, cinnamon, bay leaves)
Stir-fry the dry ingredients until fragrant, and stir-fry them with the beef
Put soybean paste, dark soy sauce, soy sauce, light soy sauce, stir-fry and then put cooking wine, continue to stir-fry, prevent the paste pot from using medium heat, and use medium heat for those who are fast, and fry until the soup is closed
Put in boiling water to end the beef, and then put the tomatoes, I only put two today, in fact, put more tomatoes instead of boiling buffalo beef is more flavorful, winter tomatoes are more expensive, you can put 4-6 mines at home, the amount of water is less
Once the water is boiling, switch to a casserole
After the casserole water boils, put in a chopped onion, cover and simmer for 2-2.5 hours, the benefit of the casserole is that it does not leak air, does not run out of flavor, and no matter how long you cook, the deliciousness will not be lost. So, today's recipe doesn't need to put too much water or salt.
Given the time, a pot of delicious braised beef is ready, and the orange circles can be seen on the side of the soup, which is the color of the tomatoes, and the tomatoes and onions have been "crushed to the bones" and fused into the beef and soup, and the taste of the ingredients themselves is the most delicious and healthy.
I ate two bowls today, and I'm sorry that I took several bites before I remembered to take a photo of the bowl, it was so fragrant!