Beef Brisket with curry potato
1. you can add salt when you put it into the electric pressure cooker, or add salt after adding curry.2. because there are a lot of spices in the curry powder, only the basic condiments are put in the beef brisket stew.3. with dried hawthorn, the beef is easier to be soft and rotten, and the nutrition is easier to be absorbed. Fresh Hawthorn can also be used.
Step 1 . Cut beef brisket into pieces, soak it in cold water to remove blood, and change water halfway. It's best to soak in the refrigerator for a few hours.
Step 2 . Put the beef brisket into cold water with onions and ginger, boil it, blanch it, and rinse away the foam.
Step 3 . Then put the beef brisket into hot water and blanch it again. The cleaner the blood is removed, the less fishy the brisket is. For the second blanching, use hot water, because now the beef brisket is hot. If you still use cold water, the meat will harden when it is cold.
Step 4 . Cut onions into pieces, put them into an electric pressure cooker together with chopped scallions, ginger slices and dried hawthorn, and heat water, salt, cooking wine, soy sauce and anise at the same time. Select "sirloin" or "meat" to start the program. The amount of water should be just over the brisket.
Step 5 . While stewing beef brisket in an electric pressure cooker, wash and peel potatoes and carrots, and cut them into pieces for standby. After the electric pressure cooker completes the operation, pour out the beef brisket. Meanwhile, prepare another pot of hot oil and stir fry curry powder.
Step 6 . Add potatoes and carrots and stir fry.
Step 7 . Pour some of the stewed beef brisket into the pot, add the beef brisket and the stewed soft onion, cover the lid and stew over low heat.
Step 8 . Turn it over several times and stew until the potatoes are soft and rotten. Use a spatula to grind 1/3 of the potatoes into the soup, so that the soup is more viscous, and then stir fry a few times to collect the juice.
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