Beef or various dishes made from beef are always loved by many due to the countless ways to prepare and adapt them to individual tastes. Today, let’s enter the kitchen with TasteVN to immediately try the extremely simple yet delicious marinated beef brisket dish!
1. Marinated Beef Brisket
Preparation
20 minutes
Cooking
1 hour
Difficulty
Medium
Ingredients for Marinated Beef Brisket For 4 people
Beef brisket 1 kg Star anise 3 pieces Cloves 10 pieces Cinnamon 1 stick (branch) Ginger 1 piece Garlic 1 piece Whole pepper 1 tablespoon Good fish sauce 300 ml Brown sugar 300 gr Salt 1 tablespoon Filtered water 2 liters
Ingredients for preparation
How to cook Marinated Beef Brisket
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Boil the fish sauce
Put a pot on the stove, add 300gr of brown sugar and 300ml of good fish sauce.
Bring the mixture to a boil until the sugar is completely dissolved, and the fish sauce thickens slightly, then turn off the heat and let it cool.
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Boil beef shank
Add 2 liters of water into a pot and bring it to a boil. When the water is boiling, add in three star anise, 10 cloves, 1 stick of cinnamon, 1 piece of ginger, 1 tablespoon of whole pepper, and 1 tablespoon of salt. Bring the water back to a boil before adding the beef to cook.
The speed of boiling the beef shank depends on the thickness of the meat, but boiling for about 30 minutes, if you poke the beef with chopsticks and do not see any pink juice coming out, it means the beef is cooked; it doesn’t need to be boiled until tender.
Prepare a bowl of cold ice water; once the beef shank is cooked, take it out and soak it in the ice water for 15 minutes. This bath will cool the beef without causing it to darken on the outside.
After 15 minutes, remove the beef and let it drain.
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Soak the beef
The beef shank and fish sauce must be completely cool before you proceed to put them in a jar for soaking. The jar must be rinsed clean with hot water and allowed to drain.
Next, place the beef into the jar, pour the mixed fish sauce over to cover the beef shank, and add the garlic and fresh chili you prepared into the jar. If the beef floats to the top, use a bamboo stick to press it down; the beef must be submerged in the fish sauce to prevent spoilage.
Seal the jar tightly and let the beef soak for 3 to 5 days before it can be used.
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Final Product
When using, you should use a sharp knife and slice the beef into very thin pieces. Choosing the part with more tendons will make the beef slices chewy and absorb the savory and sweet flavor, which is very delicious.
The marinated beef has a moderate salty taste, a slight spicy flavor, and the distinct strong aroma of garlic, making it incredibly appealing!
2. Marinated Beef (recipe shared by a user)
Preparation
15 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Marinated Beef (recipe shared by a user) Serves 4 people
Beef brisket 550 gr Beef broth 240 ml Cinnamon 2 sticks Star anise 4 pieces Cloves 4 pieces Onion 1/2 bulb Fresh lemongrass 1 stalk (or 1g dried lemongrass) Ginger 30 gr Garlic 7 cloves Dried chili 4 pieces Vinegar 3 tablespoons (5% acidity) Fish sauce 120 ml Brown sugar 120 gr Salt 1/2 tablespoon Whole pepper a little
Ingredients for Preparation
How to prepare Beef Brisket in Fish Sauce (recipe shared by a user)
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Preparing Ingredients
Beef brisket bought should be washed clean, excess fat on the outside removed, dried with a towel or paper, and cut into slices about 3 fingers thick (or left whole is also fine). If any part of the brisket is loose, use thread to tie it back together.
How to effectively remove the unpleasant smell of beef brisket at home
- Method 1: Soak the piece of beef in wine for about 10 – 15 minutes. Then rinse it thoroughly under cold water; the beef will have a reduced odor and will taste better when cooked.
- Method 2: Briefly boil the brisket in boiling water. After the beef has tightened up, the unpleasant smell will significantly decrease.
- Method 3: Use a small piece of ginger, roast it until cooked, then scrape off the outer skin and pound it finely. Rub it evenly around the piece of beef and rinse it clean with cold water. The smell of ginger will help eliminate the unpleasant odor of beef during cooking, plus it will make the meat more tender.
Ginger is peeled, washed, and sliced thinly. Garlic is peeled and then washed clean.
Onion is peeled, washed, and cut in half (only use 1/2 of the bulb).
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Boiled Brisket
Place a pot on the stove, add 2 cinnamon sticks, 4 star anise, and 4 cloves, and roast over low heat for about 5 minutes until fragrant.
Next, add the brisket to the pot, add 500ml of boiling water, 1/2 onion, 1/2 tablespoon of salt, and 1 gram of dried lemongrass (or 1 stalk of fresh lemongrass cut into 3 segments and smashed) and 1 teaspoon of whole peppercorns.
Cover the pot, reduce the heat, and boil the brisket for 40 minutes. After 40 minutes, turn off the heat and let it rest for another 5 minutes.
Remove the brisket and place it in a bowl of ice water, adding 1 tablespoon of vinegar to prevent the brisket from darkening. Soak until the brisket is completely cool.
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Cooking the marinade for the beef brisket
Take out a bowl of 240ml of the beef brisket broth earlier.
Add to the pot 120gr of brown sugar (or white granulated sugar works too), add 120ml of fish sauce, 2 tablespoons of vinegar (5% acidity), and the 240ml of the beef brisket broth that you took out.
Place the pot on the stove and cook over medium heat until it boils, stirring constantly until the sugar completely dissolves. Allow the fish sauce mixture to cool completely.
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Pickled Beef Brisket
Prepare a glass jar that has been sterilized with boiling water and allowed to drain.
Remove the beef brisket from the bowl of ice water and use a cloth or paper to dry it. Place the beef brisket into the glass jar (if any part of the brisket is tied with string, remove the string before placing it in the jar).
Next, add 7 peeled garlic cloves along with 4 dried chili peppers.
Finally, pour the mixture of fish sauce and sugar into the jar. Close the lid and store it in the fridge refrigerator. After 2 – 3 days, it can be eaten.
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Final Product
The pickled beef brisket has an extremely rich flavor, with the beef firm, the tendons chewy, and the inside meat a beautiful pink color, which will surely make your family love it!
Pickle a jar to have at home in case you don’t have time to cook, so there’s still a delicious dish for the whole family to enjoy.
How to choose delicious beef shank
- To select good beef shank, you must observe the color of the meat piece. Fresh and delicious meat usually has a bright red color, not dark red, and the beef fat is light yellow.
- Good beef shank often has alternating layers of firm fat tightly attached to the meat, with a white color that does not change to dark.
- You should choose small and tender pieces of meat, with fine fibers, and when pressing your finger into it, it should have good elasticity.
- Observe the meat piece for small white nodules that are easy to detach; this may indicate the presence of parasites. You should also limit purchasing pre-cut small pieces of meat, as they are often not safe.
What is clove? How to choose cloves
- Clove is the dried flower buds used as a spice in dishes, containing several important nutrients for the body such as fiber, vitamins, and minerals.
- Clove has a sweet and fragrant taste, with a very strong aroma; it is not only a commonly used spice in Indian cuisine but also popular in many other countries.
- You should choose to buy whole clove buds instead of powdered form as they will retain better flavor before you use them. At the same time, select clove buds that are about 0.6cm in length.
- Put the clove buds into a cup. If they float vertically on the water’s surface, then the cloves are of good quality.
What is star anise? How to choose star anise
- Star anise belongs to the evergreen tree family, growing 6 – 8m tall, with flowers usually growing singly or appearing in leaf axils from 2 – 3 at a time, the flowers are white on the outside and deep pink on the inside.
- Star anise is widely used in Chinese cuisine, so it is not surprising that this plant is found everywhere and harvested year-round in China.
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With these 2 ways to make marinated beef, you can be sure to have a delicious and extremely convenient dish that you can keep at home. On days when you don’t have time to cook many dishes, you can bring it out to enjoy with hot rice or use it as a snack, which is also great!
*Source of the recipe and images shared from Facebook: Ari Huyền Daisy.
