Braised beef brisket with potatoes. Lean beef brisket slowly braised in the oven with potatoes, carrots and onions. Perfect for Passover or Easter dinner. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.
Great recipe for Braised beef brisket with potatoes.
Tips Prepare the material must be careful, prepare all the material before doing.
This beef pot roast is slow-braised to perfection with a red wine broth and vegetables.
You can cook Braised beef brisket with potatoes using 22 ingredients and 19 steps. Here is how you achieve it.
Ingredients of Braised beef brisket with potatoes
- You need of 牛腩 1000克.
- Prepare of 土豆 250克.
- It's of 胡萝卜 150克.
- Prepare of 葱 15克.
- Prepare of 姜 10克.
- Prepare of 蒜 10克.
- Prepare of 八角 1个（约1克）.
- It's of 香叶 3片（约1克）.
- You need of 桂皮 1小块（约2克）.
- It's of 陈皮 1小块（约2克）.
- You need of 花椒 15粒.
- It's of 水 400克.
- Prepare of 酱料.
- Prepare of 腐乳（王致和大块腐乳） 10克（约半块）.
- Prepare of 腐乳汁（王致和腐乳的汁） 5克.
- It's of 红油郫县豆瓣 10克.
- It's of 蚝油 25克.
- You need of 调味汁.
- You need of 生抽 50克.
- It's 20 g of 料酒.
- You need of 糖 5克.
- You need of 盐 2克.
It's a tender and delicious pot roast that's special enough for a Sunday dinner. The best cut of beef for pot roast is a chuck roast or chuck arm, but a bottom round, beef brisket (not corned), or rump roast are good choices as well. This easy oven-braised beef brisket is baked to perfection with a variety of vegetables, including potatoes, celery, and carrots. Season meat with salt and pepper, add to the hot pan and brown on both sides.
Braised beef brisket with potatoes step by step
- Brisket cut into pieces, about 4 cm in size, not too small after cooking will shrink. Soak in water for 30 minutes to remove excess blood..
- Peel and dice potatoes and carrots. This is a potato and a carrot. Slice Ginger and spring onion. Cut Garlic in half or crack..
- Boil a pot of boiling water, the water boil into the brisket a little tight, the surface of discoloration can be fished out..
- It’s still bloody. It doesn’t matter..
- Red Oil Pixian 10 grams, 25 grams of Oyster Sauce, fermented bean curd 10 grams, fermented bean curd juice 5 grams mixed, note to crush the fermented bean curd, mixed evenly is “sauce. ”..
- Soy Sauce 50 grams, cooking wine 20 grams, sugar 5 grams, Salt 2 grams of mixed is “sauce. ”..
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- Make sure you have all the ingredients ready before you start cooking..
- Heat Wok, add oil 20g, add onion, ginger, garlic until fragrant..
- Add the spices and stir fry until fragrant..
- Add the “sauce”..
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- Add the “sauce” and bring to a boil..
- Put in the hot brisket, stir it, and let Brisket paint it..
- Bring to a boil in clean water..
- Put it in a pressure cooker for 60 minutes..
- Press it down..
- Add the potatoes and carrots, and cook for about 8 minutes. Note: I will only put back half of my brisket and save the other half for tomorrow..
- Just let the soup thicken..
Remove from pot and set aside. Add tomato paste, Italian seasonings and beef stock to deglaze the pan. Place meat back in the pot and add potatoes. Add the onions, carrots and parsnips and saute for a minute or so until. Season the brisket on both sides with salt and pepper.
