Hello guys, this is Wang Gang. Today I am going to share the recipe of
Braised beef brisket
First, we need 2kg of fresh beef brisket.
Then, cut the brisket into four chunks.
It is better to choose the brisket without water injected.
Check my previous video on how to determine whether the beef is injected with water or not.
Put the brisket in a basin and clean it with water. After that, soak the brisket in for 60 minutes.
This will remove the excess blood water inside the brisket.
Now let's start preparing other ingredients.
Slice a chunk of ginger.
We can slice the ginger a little thicker.
Chop two green onions.
Now let's prepare the spices.
In a bowl, add 3 star anise, 2 small pieces of cinnamon, 2 sand ginger,
and some cloves. Do NOT add too many cloves.
Then we add a handful of fennel seeds.
Now let's start cooking the beef brisket.
First, we take out the beef from the basin and put it into the wok.
Add some water and parboil the beef for 10 minutes.
The purpose is only to maintain the shape of the beef.
If using frozen beef brisket, then we have to parboil the beef thoroughly.
We add some cooking wine, a few pieces of ginger, and some scallions.
Again, the purpose of parboiling is not to cook the beef thoroughly,
but to fix its shape and make it easier to cut
After the water starts boiling, remove the scum.
Take out the beef after 10 minutes of parboiling.
Then we rinse the beef with clean water.
Take out the ginger and green onions after rinsing.
While the beef is still hot, cut the brisket into uniform cubes.
Next step is to start the braise.
Add some vegetable oil into the wok.
After the oil reaches about 50% heat, add in the prepared spices, ginger, and green onions.
Stir-fry the spices over low heat until fragrant.
Once the spices are fragrant, add in the pre-cubed beef brisket.
Stir-fry for 5 minutes at medium heat.
This will remove the excess water in the beef and make it more fragrant.
After stir-frying for 5 minutes, add some caramelized sugar to add color to the beef.
If you don't have caramelized sugar, use dark soy sauce instead.
Once the brisket has taken the color, drizzle in 30g of cooking wine from the side of the wok, and stir-fry evenly.
Then add 10g of sesame sauce, and mix evenly.
We can also add 2 chunks of fermented bean curd to increase umami/savoriness.
Add water and simmer for 40 minutes.
The amount of water should be just enough to submerge the beef brisket.
After 10 minutes, take out the ginger and green onions.
Because we are making a semi-finished dish, we can't keep the ginger and green onions in the wok for too long.
Otherwise, they will make the dish more acidic and thus taste sour.
After taking out the gingers and green onions, simmer over low heat for 30 minutes.
After 30 minutes, pour the beef brisket out of the wok.
A semi-finished beef stew is completed!
Next, let's start the technical summary:
First, the beef brisket has to be soaked in the water or otherwise has to be parboiled thoroughly before cutting into cubes.
Second, utilizing the basics of this recipe, we can also make a spicy or mala version.
Third, after this dish cools down, we can cover it with plastic wraps and store it in the fridge.
Fourth, the braised beef brisket can be used as a semi-finished substitution for future recipes.
You can also use it to increase dish variety when cooking.
These are all the technical summaries for this beef stew.