hello everyone! I’m a meat chef ~ it’s finally a little autumn in the hot Guangzhou these days. Suddenly, there are many stalls selling mutton and beef in the vegetable market. It’s cold!! So today I made a pot of dishes very suitable for autumn and winter weather – turnip and beef brisket pot. This dish has the effect of nourishing and warming up. It is very suitable for winter! I hope you like it~~


500g beef brisket
1 white radish
1 green pepper
1 ginger
2 octagons
5 dried peppers
3 fragrant leaves
5g salt
10g cooking wine
25g raw extract
10g soy sauce
5g sugar
Proper oil


Step 1
Display of ingredients: 500g beef brisket, 1 white radish, 1 green pepper, 1 piece of ginger, 5g salt, 10g cooking wine, 5 dry peppers, 25g raw soy sauce, 10g old soy sauce, 2 star anise, 3 pieces of fragrant leaves and 5g white sugar.

Step 2
First, peel the white radish and cut it into pieces with a hob.

Step 3
Wash the beef brisket and cut it into pieces against the grain for standby.

Step 4
Cut green pepper into pieces and set aside.

Step 5
Slice ginger and set aside.

Step 6
Put cold water in a clean pot, pour in the cut beef brisket and 2 slices of ginger and bring to a boil over high heat.

Step 7
After boiling, the foam will appear on the surface and the sirloin will turn out after turning white.

Step 8
Wash the Beef Brisket with warm water and drain it for use.

Step 9
Heat oil in a clean pot, add a few slices of ginger and stir fry until fragrant.

Step 10
Add dried pepper, fragrant leaves and star anise to stir fry until fragrant.

Step 11
Add the cooked beef brisket and continue to stir fry.

Step 12
Add soy sauce, raw soy sauce and cooking wine and stir fry evenly.

Step 13
Add sugar and stir fry until the sugar melts.

Step 14
Add boiling water, more water, because it takes a long time to cook.

Step 15
Cover the pot and bring to a boil over high heat. Turn to medium heat and continue to simmer.

Step 16
Cook over medium heat for about 2 hours. When the beef brisket is not very hard, add white radish and green pepper. Bring to a boil over medium heat and turn to low heat.

Step 17
When you cook for another 30 minutes or so, the soup becomes thicker and less. After the juice is collected over high heat, add salt to season and then out of the pot.

Step 18
The finished product is out. The delicious turnip and beef brisket pot is perfect for this season. If you are afraid of trouble, you can also use a pressure cooker to soften the beef brisket before cooking, but the beef brisket is not delicious enough, but the meat is soft. So I still follow the normal method, slow stew and collect the juice until the beef brisket tastes delicious and soft, and then out of the pot.