Tomato Beef Brisket

Cut a cross into the top of the tomato, boil the water and add the tomatoes to blanch for a while, then remove and peel them.

Cut beef brisket into large pieces.

Pour the beef brisket into the pot with cold water, add ginger slices and cooking wine and slowly bring the water to a boil.

After the water boils, stir the beef brisket with a spoon. Blood foam will appear on the beef brisket and you can fish it out. After taking it out, boil water to wash away the blood foam. Remember to put the beef brisket in cold water and use boiling water to rinse the blood foam. Never boil the beef brisket and rinse it with cold water to rinse the blood foam.

Rinse away the blood foam with boiling water. Remember to cut the brisket into a larger size, because a cup of buffalo brisket will shrink and affect the product.

Cut half an onion into small pieces.

Heat oil in a pan, add ginger slices and garlic, add onions and stir-fry until fragrant.

Add beef brisket cubes and stir-fry.

Add bay leaves, star anise, dry and spicy sections, salt, soy sauce and dark soy sauce.

Pour in boiling water, remember to pour boiling water! Not cold water.

After cooking for a while, put it in the electric pressure cooker and prepare the beef stock for simmering.

Add oil to the pot and sauté garlic and scallions until fragrant.

Add the tomato cubes and stir-fry, gently tap the tomatoes with a spatula to release the juice.

Pour the braised beef brisket pieces into the tomatoes, simmer for a while, add pepper and chicken essence and take it out of the pot.

The tomato beef brisket with delicious and rich soup is out of the pot. After eating the brisket, drink some soup. You can make brisket noodle soup or noodle soup!

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