Editor: Chinese Food Network Mobile site
1. Wash the beef, cut into pieces, soak in water with a bit of starch to remove blood.WaterDrain the excess moisture;Peel off the outer layer and cut the onion into big cubes; wash and peel the potato, then cut into big cubes; clean and halve the mushrooms.
2. Heat one tablespoon of olive oil in a pot, add all ingredients A, stir-fry on medium heat until fragrant, then add tomato sauce and stir for two minutes, pour in rice wine, cook until it evaporates, then add beef stock (or water), bring to a boil.CasseroleTransfer to a casserole.
3. Braise for three to four hours.Before serving, season with salt and black pepper.Tips1 The best choice is beef rib meat, which has more fat and better texture.I only found beef brisket at the supermarket this time, which was a bit dry, so I do not recommend it.2 After another attempt, using black pepper powder instead of white pepper powder gave a much better taste, so try to use black pepper powder.
4 During braising, add a peeled tomato.The resulting sauce will envelop the beef nicely and prevent it from becoming tough.
^_^ These are the experiences I gained from making this dish again, which I want to share.Black pepper tastes better than white pepper.The taste of black pepper powder is better than white pepper.so try to use black pepper powder.Using concentrated soup cube instead of boiling water gives a richer flavor, note that it should be beef-flavored.
Add a peeled tomato during the simmering process.
The sauce will thicken and wrap around the beef, making it tender and not tough.^_^This is an experience I gained from redoing this recipe, so I'm adding it as a note.The resulting sauce is thick and envelops the beef, making it tender rather than tough.^_^This is an experience I summarized when I made it again later, which I am adding here.
