Description
Description
- The beef brisket has a lot of fat but is rich and delicious. Black Angus is a top-grade variety of beef. It has a richer and nuttier flavor compared to regular beef.
- AAA grade beef brisket has a relatively higher fat content.
- It is good for grilling, stir-frying with bean sprouts, steaming, shabu-shabu, and hot pot.
- Due to the nature of meat cuts, there may be a weight variation of around 1-3%. / Due to the characteristics of the beef brisket, fat may be distributed widely.
-Tip for Enjoying Beef Brisket Part 1
**Beef Brisket Soft Tofu Stew**
<Main Ingredients>
Soft tofu 1 pack (MarketVan)
Beef brisket 150g (CHOWON Beef Brisket 1/3 pack)
Green onion
<Seasoning>
Sesame oil 1T
Cooking oil 1T
Fish sauce 2T
Soup soy sauce 2T
Water 1 cup
Minced garlic 1T
Red pepper powder 1.5T
Wash the green onion well and chop it finely.
In a pan, add 1T of sesame oil, 1T of cooking oil, and 1T of minced garlic (using a rice spoon) and stir-fry over low heat to make garlic oil.
Make sure to cook on low heat to prevent the garlic from burning!
Once the garlic is cooked, add the beef brisket.
Stir-fry the beef brisket in the garlic oil.
When the meat is somewhat cooked, add 1.5T of red pepper powder and stir-fry.
(If you like it spicy, add 1.5T; if you don't like it spicy, add only 1T.)
The garlic oil you made by stir-frying the garlic will mix with the red pepper powder, creating red pepper oil.
Pour in hot water that you have boiled in a coffee pot until the meat is just covered. Once it starts to bubble after adding the hot water, add the soft tofu.
Add the soft tofu whole to the stew and cut it into four pieces with a spoon.
Add the chopped green onions that you prepared earlier.
Now, add 1T each of anchovy sauce and soup soy sauce to adjust the seasoning.
<Source: 10,000 Recipes>
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