light soy sauce
cinnamon (Cinnamonum cassia)
How to make beef brisket with potatoes for a home-cooked meal
Choose 500g of fat and lean beef brisket, cut into 2-3cm pieces.
Then prepare the side dish portion: half an onion cut into small pieces, 1 carrot cut into hobnails and 1 potato cut into hobnails.
Next, blanch the brisket, add a few slices of ginger and 50ml of wine, add water to cover the ingredients, then bring to a slow boil over the lowest possible heat to skim off the maximum amount of foam.
Then sauté the spice part, sautéing the onion and white onion over a medium-high heat.
Add the potatoes and carrots and sauté.
Turn on medium-low heat and sauté the icing sugar to that point.
Add the beef and stir-fry, then add 1 each of ginger, garlic, cinnamon, star anise, allspice and chilli.
Pour in 150-200ml of yellow wine and continue to stir-fry until the alcohol from the yellow wine has dried up.
Then add 2 tbsp of soy sauce and enough water (just enough to cover the main ingredients) to the casserole you just made.
Sprinkle with salt and black pepper to season, then turn on the heat and bring to a boil, then reduce the heat and simmer for about 1 hour.
Once the beef is cooked, add the green onions and the potato stew brisket is done.