Beef Brisket with Radish | Vancouver Chinese Food Delivery

Beef Brisket with Radish | Vancouver Chinese Food Delivery

Beef Brisket with Radish |
Vancouver Chinese Food Delivery

Dishes Intro: Chinese Dishes Delivery Vancouver

Beef brisket with radish is a famous traditional snack in Guangzhou , Guangdong Province . It is stewed with white radish , fresh beef brisket, and seasoning for a long time. As long as the beef is not stewed, the longer it is stewed, the more flavorful and delicious it will be.

In some prosperous road sections such as Beijing Road , Shangxiajiu Road and other places, the fragrance of radish and beef brisket fills the streets.

On the street, you will often see people shopping with bowls and eating radish and brisket, especially boys and girls.

Preparations: Chinese Dishes Delivery Burnaby

1) Beef brisket refers to the belly of the beef and the soft muscles near the rib, preferably fresh beef brisket. Radish Radish

2) Beef brisket refers to pieces of meat with tendons, meat, and oily flowers, which is just a general term. According to the parts, the meat in many parts of the cow can be called brisket. The part imported from abroad is mainly cut into strips of beef ribs (also known as strips), which are boneless strips taken from the ribs, with more lean meat, less fat, and less tendons, suitable for braised stew. or stew.

In addition, on the upper layer of the tenderloin , there is a piece of tenderloin with less tendons, less oil, and more meat, but the shape of the tenderloin is irregular. It can also be called beef brisket , which is the best braised part. Beef tendon can also be regarded as a type of beef brisket, with more muscle, less oil, or even all lean meat.

Therefore, it is generally used for brine, not suitable for stewing soup, and even less suitable for braised. Beef brisket: cut into cubes, blocks, or strips, the size should be 1/3-1/4 of the individual's mouth. After cutting, put it in a plate and rinse it twice with cold water, then soak it in water. White radish : Rinse well, cut into cubes, the same size as above or slightly larger. Be careful not to peel the carrots.

How To Cook:  Chinese Lunch Delivery Vancouver

  1. The beef brisket (about one and a half pound) should be cut into small pieces of 4-5 cm square first, put cold water in the pot, put the beef brisket in the pot and cook, and remove it for five minutes after the water boils. Cold water must be used, if hot water is used , the beef skin will quickly turn white and hard, and the blood inside will not come out. After removing the brisket, wash it with warm water. Add soy sauce, cooking wine and pepper to marinate a little.
  2. Boil the radish with water (do not cover the pot), continue to boil for about 5 minutes, and cook off the spicy gas of the radish.
  3. Heat the wok, add cooking oil (2Tbs, 30ml), when the oil is five mature, add minced garlic (about two cloves of garlic) and a few slices of ginger, and sauté the wok until fragrant (the wok should be off the heat at this time) , otherwise the minced garlic will be burnt) put Zhuhou sauce (2tsp, optional), grind soy sauce (2tsp, optional), put two pieces of fermented bean curd (optional) in the pot and fry until fragrant, put the beef brisket in the pot Stir fry until cooked.
  4. After the beef brisket is evenly hung with fermented bean curd, add warm water to the wok, the amount of water should be enough to cover two fingers of the beef brisket, then add a piece of cracked ginger (the size of a ping-pong ball), cooking wine (2Tbs, 30ml), three star anise, A small piece of cinnamon bark, a small piece of dried tangerine peel (the size of a small fingernail can be enough, but not too much dried tangerine peel), two pieces of licorice, a small handful of cumin (about 30 grains), a small amount of old soy sauce for coloring, Don't put salt at this time, put salt when it is about to be cooked (put salt in advance, the meat is not easy to cook). Turn on high heat, turn to low heat after the pot is boiled (after the water is boiling), (the fire must not be too large, there should not be too much white smoke coming out of the pot, and the meat will be soft only when stewed slowly on low heat).
  5. After the beef brisket is stewed for an hour, add the boiled radish and add sugar (3Tsp, 25ml, optional). Simmer for about forty-five minutes, do not cover the pot, otherwise it will become radish and beef brisket soup .
  6. When the brisket is simmered until soft enough and only 1/3 of the soup is left, add salt (2Tsp, 15ml) and scallions, and mix well. Take a pot and add a little sesame oil. This is how the beef brisket is ready.

Dishes Value: Cantonese Dishes Delivery Brentwood Burnaby 

Beef brisket (loin fossa): Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork, which can improve the body's disease resistance. It is especially suitable for growth and development, postoperative and post-ill people to supplement blood loss and repair tissue. 

Eating beef in cold winter can warm the stomach, it is a good tonic for this season; beef has the effect of nourishing the middle and benefiting the qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and relieving wind, quenching thirst and saliva. , people with weak muscles and bones, anemia, chronic illness, and yellow face and dazzling eyes. White radish : White radish is the most common food on the table of ordinary people. It is rich in vitamin A, vitamin C, amylase , oxidase, manganese and other elements.

In addition, the glucoamylase contained in it can decompose carcinogenic nitrosamines in other foods, thereby playing an anti-cancer effect. It has a therapeutic effect on chest tightness, asthma, loss of appetite , cough and phlegm .

Beef brisket is warm in nature, and it is easy to get angry if you eat too much; while white radish is cold in nature, and stewing the two together has the effect of neutralizing the cold and heat, and the "fragrance" is very good, producing an indescribable fragrance, which can be stewed for a long time. Just make sure that the beef is not simmered and the longer it is stewed, the more flavorful and delicious it is.

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