CROCK POT CHINESE BRISKET RECIPE - CHINESE.FOOD.COM
A crockpot variation of my recipe #306536. "Cooking" time includes marinating time, since that's unattended.
Total Time 12 hours 10 minutes
Prep Time 10 minutes
Cook Time 12 hours
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large zip top bag, combine garlic powder, salt, pepper, mustard powder, cinnamon, cloves, allspice, ground ginger, oil, soy sauce, rice wine vinegar, shaoxing wine and honey. Add brisket. Press out as much air as possible, seal tightly, and refrigerate 6-8 hours, turning occasionally.
- Place brisket in slow cooker, and empty marinade over it. Cook on low 6-8 hours.
- Remove brisket to a plate, tent with foil and let rest 10 minutes. Meanwhile, skim off as much fat as possible from juices in slow cooker. Turn slow cooker up to high. Dissolve cornstarch in cold water, and drizzle into defatted juices. Stir until thickened.
- Slice brisket thinly, across the grain. Serve with gravy.
Nutrition Facts : Calories 609.4, FatContent 47, SaturatedFatContent 18.4, CholesterolContent 124.2, SodiumContent 1836.6, CarbohydrateContent 13.6, FiberContent 0.7, SugarContent 9.4, ProteinContent 32
MARINATED BEEF BRISKET RECIPE - SIMPLE CHINESE FOOD
I have kept the sirloin at home for a period of time. I always wanted to make sirloin stewed with white radish, but I always feel that if one person eats, wherever he can finish it, if he cooks too much, he will no longer want to eat after two meals, think about it. In the end, I decided to marinate it, so that it can be used as both a cold dish and a main dish. It can be eaten with noodles. It is absolutely trouble-free. It is very suitable for working people like us.
Provided by Jackey cat
Total Time 30 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Soak the sirloin in clean water for 2 hours to remove the blood
- Put it into the pressure cooker and add the old stewed soup, which is the stewed soup left over from other ingredients. You can serve it up after every use and use it again next time. The taste is good.
- Put in the right amount of salt and sugar
- Some soy sauce appropriately
- Put in the stewed meat (it probably contains: star anise, cinnamon, nutmeg, fennel, kaempfera, cloves, etc.)
- Add green onion, ginger, garlic and spear
- Cover the pressure cooker and cook until the gas is over high. When the gas in the pot comes out, press on the pressure weight, turn it off to medium heat, and simmer for 20 minutes.
- After cooking, release the gas in the pressure cooker and prick it with a chopstick. If it can be easily inserted, it means that the meat has been stewed softly.
- Take out the meat, then take out all the spices in the pot, and put it in a clean lunch box. This is the old stew. You can take it out of the refrigerator next time when you want to stew again.
- Slice the sirloin and pour some bitter soup before serving
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Reviews 5.0
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