Hakka cuisine, Cantonese style beef brisket, rich and tender, homemade chestnut braised beef brisket
I have always felt that Beef brisket is much better than beef , both in terms of texture and taste, so many times, I originally planned to buy beef, but for some reason, when I arrived at the beef stall, I couldn't buy brisket. I couldn't help but buy Beef brisket when I saw it. Yes, one purchase costs two or three kilograms. It tastes very satisfying after simmering. I love the feeling of just eating it.
So, today I’m going to share with you a beef brisket made by a very famous restaurant here. He asked me to lick the plate clean before leaving so that I wouldn’t have to wash the dishes, haha.
In fact, the preparation of this beef brisket is very simple. If you want to try, don't be afraid of failure, just follow the steps.
The first step: prepare two or three pounds of delicious beef brisket, wash it and blanch it in a cold water pot, add a few slices of ginger and cooking wine
Step 2: Blanch for two to three minutes. Remove the beef brisket, wash away impurities, and cut into small pieces
Step 3: Put the cut beef brisket into the ancestral pressure cooker, add a few slices of ginger, star anise, pepper, soy sauce, peanut oil, and an appropriate amount of water. Just enough water to cover the beef brisket. Cover the pot and use the original juice. Cover the pot with the lid and press the beef brisket over high heat for 20 minutes.
Step 4: During the 20 minutes of cooking the brisket, let’s prepare some chestnuts. I bought them in the shell, so I dug a hole in the middle of each chestnut
Step 5: Then boil water in a pot, pour the chopped chestnuts into it and cook for half a minute, about half a minute, pick up the chestnuts and peel them while they are hot. Be sure to peel them while they are hot, especially the inner skin. Not easy to peel off.
Step 6: Wash the peeled chestnuts and cut them in half. If you buy a small one, you don’t need to cut it.
Step 7: Peel the chestnuts and press the brisket until almost done. Turn off the heat to remove the gas. Anyone who has used a pressure cooker knows that it is impossible to open the lid without gas. It is very dangerous to open the pot without gas, so everyone must first eliminate the gas and make money by harmonizing the gas. Pour the pressed beef brisket into the casserole and add the chestnuts.
Step 8: Add 1 dried chili, or 2 if you like spicy food, add an appropriate amount of salt, cover the pot and bring to a boil over high heat, then turn to medium to low heat and simmer for half an hour.
Step 9: Wow, it smells so good! The aroma fills the room. Okay, it’s almost done. Open the lid, add some oyster sauce, and turn up the heat to reduce the juice.
Step 10: Just collect the thick soup, don’t make it too dry. It will taste better if you add a little soup, especially in summer. It is not easy to make the dish too dry, otherwise it will be more unappetizing. Okay, you can turn off the heat.
This delicious Hakka chestnut stewed beef brisket is ready. Friends who like it, come and try it! It's delicious, not greasy, nutritious and ready to eat, especially suitable for the whole family. If the children at home don’t like spicy food, it will be very fragrant and delicious without using chili pepper.