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Preparation
30 minutes
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Difficulty
Easy
Using only simple and easy-to-find ingredients, you can try to prepare the pickled beef dish that is both delicious and unique to enrich your menu for the Tet holiday. Let’s go to the kitchen with Điện máy XANH right away!
Ingredients for Pickled Beef Serves 3 people
Beef shank 500 gr Lemongrass 3 stalks Ginger 4 slices Cinnamon 2 sticks Cardamom 30 gr (1 – 2 pods) Star anise 4 pieces Chili 10 pieces Garlic 10 cloves Vinegar 150 ml Fish sauce 150 ml Peppercorn 1 teaspoon Salt/Sugar a little
Cooking Tools
Glass Jar, Pot, Induction Cooker, Spoon, Bowl.
How to Choose Fresh and Delicious Brisket
- Choose brisket that has a bright red color, fine marbling, a distinctive aroma, and fat that is light yellow and slightly firm, and when pressed, it should bounce back without being sticky.
- Avoid choosing brisket that is dark red, has large marbling, and fat that is light yellow as it may be old beef, which will be very tough to eat.
Note: Ingredients such as cinnamon, star anise, and cardamom can be found at traditional medicine shops, markets, or packaged varieties in supermarkets!
How to prepare Beef Brisket in Vinegar
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Prepare and boil the beef
Wash the ginger, peel it, and slice it. Peel the garlic and wash it clean.
Wash the lemongrass, crush it. Wash the chili and remove the stem.
Place a pot of water on the stove, turn the heat to high for the water to boil quickly. Once boiling, add 3 stalks of crushed lemongrass, 4 slices of ginger, 1 teaspoon of salt, 2 branches of cilantro, 1 fruit of cardamom, 4 pieces of star anise, and the beef into the pot.
Boil for about 40 minutes. After that, take the brisket out and place it in a bowl of cold water to soak for about 10 minutes to cool the brisket down.
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Make the sauce
Place a pot on the stove, turn the heat to high and add 150ml of filtered water, 150ml of fish sauce, 150ml of vinegar, 3 tablespoons of sugar, 1 teaspoon of black pepper, stir well and wait for it to boil, then turn off the heat and let it cool.
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Pickling the beef
Prepare a glass jar, adding in order 5 chili peppers, 5 cloves of garlic, and beef, then add another 5 chili peppers and 5 cloves of garlic on top. After that, pour the sauce mixture on top and seal the lid tightly.
Place the jar in the refrigerator for about 3 – 4 days before enjoying.
Tip: You need to sterilize the jar before storing to ensure hygiene by washing the jar with boiling water and then wiping it dry before proceeding to pickle to help the beef last longer!
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The final product
The pickled beef has just been completed, carrying the distinctive aroma from the sauce, the beef is tender and blends well with the sour and spicy taste from the vinegar and chili.
This dish will be even more wonderful when you enjoy it with rice. Wishing you a delicious meal!
Successful Implementation Tips
- If the brisket has sinews, you should remove all sinews to make the brisket crispy and tender, which will taste better when enjoyed.
- Use boiling water to cook the brisket because using cold water will make it lose its natural sweetness.
- Cook the brisket until done, do not overcook it as it will make the brisket soft and not taste good.
- Scoop off the foam when boiling the brisket to keep it fragrant and preserve it longer.
- Soak the brisket in sauce to avoid it turning black.
- Store the pickled brisket in the refrigerator, the dish can be used for about 1 month.
See more
I hope the recipe that Dien May XANH shares with you today has helped you succeed in making pickled brisket. What are you waiting for, get into the kitchen and show off your skills! Wishing you success!
*Refer to the recipe and images from the YouTube channel Bếp Nhà TV
