Chinese Braised Beef Brisket With Tomatoes

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Easy Braised Beefiness with Tomatoes 簡易番茄炆牛腩 (Cantonese: gan yi fan ke mun gnau nam) is a simple comfort nutrient that my family loves.  My son, who is not a huge fan of veggies, loves the carrots in this dish.  The carrots blot the flavour of the sauce and they also accept their own natural sweetness.  So I'll unremarkably try to add equal amounts of beef and carrots.  The sauce is tangy, sugariness and beefy which is and so good when eaten with rice or noodles.

Some of yous may find information technology surprising that Marmite is an ingredient in this dish.  I find that Marmite (or Vegemite) is a very handy season enhancer for stews.  Just no worries if you don't have whatsoever because my Like shooting fish in a barrel Braised Beef with Tomatoes 簡易番茄炆牛腩 recipe also tastes expert without it!

I've been asked why braised meats can come out dry out and tough even though information technology'southward braised in liquid for a good corporeality of fourth dimension.  The number one reason is that the searing was not done well.  Searing prior to braising is essential to getting tender, moist and flavourful meat.

Why is there a pool of liquid when I seared my meat?

1. Meat was cold.  When cold meat goes into a hot pan, the temperature of the pan drops which results in the inability to create a sear, hence, juices escape from the meat.  The meat should be at room temperature when searing.
2. Overcrowding the pan.  This can likewise cause the temperature of the pan to drop.  When the juice from the meat escapes, information technology cooks the meat without searing and creates steam that tin can't evaporate causing the meat to be tough and dry. Always give your meat some room to permit out the steam.  An exception would be if yous can heat a wok to loftier estrus (approx. 230˚C or 450˚F), yous'd be able to create a sear even with a bit of crowding.
3. Temperature too low.  If your temperature is below 175˚C or 350˚F, it would be very probable that the juices would've escaped before you get your sear.

Once you go a good sear, you desire to braise your meat at a low temperature.  Depression and slow is the 2nd factor to successful braising.  Alternatively, yous may also use a pressure cooker to speed upwardly the pace. For some meats like brisket, parboiling can replace searing before braising.

My Easy Braised Beef with Tomatoes 簡易番茄炆牛腩 recipe volition show you how to make this like shooting fish in a barrel and delicious dish that yous and your family unit will love! Try having this dish with my Chinese Handmade Noodles 手工麵.

Easy Braised Beefiness with Tomatoes 簡易番茄炆牛腩

I used beef finger meat which is the meat cutting from in between the ribs. You can also use boneless brusk ribs, beefiness brisket or any beef that is skilful for braising.

I added some Marmite to enhance the flavour of the sauce. Although Marmite doesn't incorporate any meat, the yeast extract gives it a beefy flavour. The flavour is a bit likewise potent for me to spread on breadstuff, simply it's perfect to add a rich flavour to stews and soups. I recommend information technology but you'll still get a tasty dish without it.

Approximate cost (CAD) $15

Cook Mode Prevent your screen from going dark

Prep Time fifteen mins

Cook Fourth dimension 10 mins

Braising Time 1 hour

Total Fourth dimension i hour 25 mins

Course Dinner, Lunch, Principal Form

Cuisine Cantonese, Chinese

Servings 4 Servings

Calories 468 kcal

• 450 g Beefiness finger meat
• 400 g Carrots
• iv Medium tomatoes
• two Big shallots
• 6 cloves Garlic
• 2 slices Ginger
• 4 Bay leaves
• ii tsp Marmite (optional)
• 15 g Rock sugar
• 2 tbsp Shaoxing wine
• 1 tsp Table salt
• ane tbsp Light soy sauce
• 750 ml Goop
• two tbsp Oil

• Cut beef to approx. three cm cubes. Set bated

  

• Cutting carrots to similar size as beef cubes. Ready bated

• Peel tomatoes and dice. Set aside

• Peel and roughly chop garlic and shallots. Set bated

  

• Prepare 2 slices of ginger. Fix bated

• In a wok, heat on high, add two tbsp oil. Add beef, arrange in single layer and allow it sear for i minute

  

• Flip the beefiness over and sear for another minute. Cook until most sides of each piece of beefiness has seared. Lower heat to medium. Remove beef from wok. Leave the oil in the wok

  

• Add shallots, garlic and ginger to the wok. Stir-fry until aromatic I forgot to add the ginger when I took this photo

  

• Add carrots. Stir-fry for one minute

• Add tomatoes. Stir-fry for i minute

• Add beefiness, one tbsp calorie-free soy sauce, 1 tsp table salt, 2 tbsp Shaoxing wine, 2 tsp Marmite, four bay leaves, 15g stone sugar and 750 ml goop. Bring to a eddy then reduce heat to low. The broth doesn't demand to encompass the ingredients since the ingredients volition compress in size as it cooks

  

• Braise on low for ane hour or until tender. Give information technology a stir every twenty minutes

  

• Taste test and brand adjustments if necessary. Remove bay leaves

  

• If you discover it besides runny, you can plough the heat to high, stir and allow some of the water to evaporate. Alternatively, you may add a cornstarch slurry to thicken

• Serve over rice or noodles.

Calories: 468 kcal Carbohydrates: 26 g Protein: 23 g Fat: 30 grand Saturated Fat: nine grand Polyunsaturated Fat: 3 k Monounsaturated Fat: 14 thou Trans Fat: one g Cholesterol: eighty mg Sodium: 1825 mg Potassium: 1056 mg Fiber: 5 g Sugar: 14 1000 Vitamin A: 18137 IU Vitamin C: 25 mg Calcium: 83 mg Iron: three mg

Keyword Bay Leaves, Beef, Braised Beef, Carrots, Garlic, Ginger, Marmite, Shallots, Tomatoes

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