Home-style Braised Beef Brisket with Radish
When the weather turns cool and you're craving meat! The dining table, which was light during summer, starts to frequently feature heavy meat dishes, including soups and stews.The frequency of stewed dishes also increases week by week. Today's recipe recommendation is:Radicchio is tender and full of flavor, mutton shanks are fragrant, firm yet juicy, have you started craving it?[Ingredients for Radicchio Braised Mutton Shanks]
Main ingredients: 1000 grams of mutton shanks,
500 grams of radicchio and ginger
, green chili peppers,green onions, and star anise.
Seasonings: Dafu Chinese Braised Sauce, cooking oil, huadiao wine, salt, rock sugar, aged vinegar,mixed with vinegar, Korean chili paste,gochujang, and star anise.[Steps for Radicchio Braised Mutton Shanks]
1. Cut the mutton shanks into 3-4 cm pieces;
2. Slice the radicchio into dice;
3. Blanch the mutton shanks in cold water to remove impurities and bloodwater;
4. Rinse the blanched mutton shanks with cold water after boiling;5. Heat some oil in a pan, add green onions, chili peppers, ginger slices, and star anise, and stir-fry until fragrant; 6. Cook the seasonings over low heat until red oil is extracted from the chili paste.
7. Add the mutton shanks to the pan and stir-fry until they are evenly coated with the seasoning mixture.
8. Pour in huadiao wine.
9. Add aged vinegar.10. Pour in enough water to cover the meat. 11. Add rock sugar.
12. Cook under high pressure for 40 minutes.
13. After 40 minutes, add the radicchio and season with salt; continue simmering over medium heat for 20 minutes.
14. When both the mutton shanks and radicchio are tender, turn up the heat to reduce the sauce.
15. Once the sauce has thickened, it's ready to serve in a dish.[Kitchen Tips];
1. The process of blanching the mutton is crucial; it removes impurities and bloodwater, typically for about 2-3 minutes until the meat changes color, then rinse with cold water.
2. If you don't have a pressure cooker, you can use a wok or clay pot to braise the meat, but this will take much longer, making the pressure cooker very fuel-efficient.
3. First cook the mutton shanks until 80% done before adding the radicchio; this ensures both ingredients are cooked to the same degree of tenderness.
40 minutes later, remove and add the white radish, adding an appropriate amount of salt and continue to simmer for another 20 minutes.
Once the radish and beef brisket are both tender, thicken the sauce by cooking on high heat.
When the sauce is thickened, it can be plated and served.
[Kitchen Tip]
1. The process of boiling the beef brisket to remove blood water is very important; it should be done for about 2-3 minutes until the color changes, then removed and washed with clean water.
2,When simmering meat without using a pressure cooker, you can use a wok or clay pot,but this will require a longer cooking time. Using a pressure cooker saves gas significantly; 2.
First, simmer the beef brisket to about 80% doneness before adding the white radish and continuing to cook together. This ensures both ingredients are cooked to the same degree.Ingredients are of the same maturity.
