Home-style Braised Beef Brisket with Turnips

Winter eat radish Summer eat ginger Such sayings can be found everywhere, and the radish is a regular on winter tables. There are many ways to eat radishes, and today I will introduce a delicious dish that is both tasty and good for drinking.home-style dish: stewed radish with beef shank . Main ingredients:

Tibetan yak beef shank, red-skinned radish.

Seasoning ingredients:

cardamom,

star anise , Sichuan peppercorn . Cooking process:

1 red-skinned radish, Tibetan yak beef shank.

2 Peel and cut the radish into pieces.

3 Cut the Tibetan yak beef shank into small pieces and blanch it in cold water.

4 After washing, add the beef and radish to the pot with enough water.

5 Add a little spice: one cardamom pod, one star anise, a few Sichuan peppercorns.6 When the fire is large, switch to low heat and stew for 3 hours before serving. 7 Today I make five dipping sauces, there must be one that suits you:

One, oil-doused

fermented broad bean sauce: coriander,

green onion, home-style fermented broad bean, hot oil poured on it.

Two, dry fragrant and spicy sauce:chili powder, Sichuan peppercorn powder, salt,roasted sesame seeds.

Three, coriander tofu-fermented sauce: coriander, sesame oil, fermented tofu, fresh broth.Four, home-style red oil sauce: soy sauce,red oil, scallions.Five, pepper-scented soy sauce sauce: soy sauce, chili bean, Sichuan pepper. Small secret:

1 Radish selection.Winter eat radish summer eat ginger; in winter the radish is crisp and sweet; When choosing a radish, we should pick fresh ones with smooth skin. A good radish feels heavy in hand.

2 Beef selection.For stewing beef, we prefer beef shanks from 3-5 year-old yellow cattle or yaks. The shank is the meat under the belly and around the ribs of the cow; this part yields a rich broth with tender and flavorful beef. 3 Stewing vessel.

Chengdu people like to use Xingjing sandpot for stewing, and so does Huoguo.

The sandpot is naturally breathable and contains essential trace elements needed by the human body. This makes the broth more fragrant and delicious.

Radish Selection.

Eat radishes in winter and ginger in summer; winter radishes are crisp and sweet. When choosing radishes, pick fresh ones with smooth skin. A good radish feels heavy when held.

Beef Selection.

For beef for stewing soup, we prefer 3- to 5-year-old yellow cattle or yak, specifically the brisket part.This is the meat from the belly and ribs of the cow. When cooked, this part yields a rich beef soup that is both flavorful and tender.Stew Pot Selection. Chengdu people prefer using Xingjin sandpot for stewing soups; Fire Brother is no exception.

Sandpots are porous, naturally releasing heat. They also contain essential trace elements needed by the human body,

resulting in a more fragrant and delicious soup.Sandpot, Fire Brother naturally included. Due to its natural breathability and the presence of trace elements beneficial to the human body, dishes cooked in a sandpot yield richer and more flavorful broths.