Secret Tomato Beef Brisket
Overview
Beef is rich in nutritional value and can improve human body functions. It has been rainy these days, and the temperature in Beijing in June actually dropped to 23 degrees. My stomach needs some warm soup to comfort me! The tomato beef brisket I made today is a combination of traditional tomato beef brisket and Russian pot-braised beef! The soup is thicker but not greasy, making it suitable for both winter and summer!
Tags
Ingredients
Steps
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Soak the beef brisket in water for more than 2 hours to remove the blood, then cut into pieces. Be careful not to cut too small, because the beef will shrink. Then boil it in a cold water pot until the water boils to force out the remaining blood, skim and remove.
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Put oil in a pot, add shredded onions, ginger slices, and star anise and sauté until fragrant. At the same time, boil water in a casserole and add grass fruits and nutmeg. Set aside.
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After the onion becomes soft, add a diced tomato and stir-fry until the tomato becomes sandy. Add a little tomato sauce to adjust the color.
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Pour in the beef brisket, stir-fry for a while, add an appropriate amount of light soy sauce and a little dark soy sauce. Don't add too much dark soy sauce, otherwise it will affect the color of the entire dish! Then add two spoons of red wine, pour the beef brisket into the hot casserole, and simmer over low heat for 2 hours.
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Simmer the beef brisket for about 2 hours, add another tomato cut into large pieces, simmer for 10 minutes, then turn to high heat to reduce the soup, and finally add salt!
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Sprinkle with chives, the soup is thick, the beef brisket is soft and tender, and it is very delicious when eaten with rice!
