Stewed Beef Brisket with Potatoes and Carrots

Overview

Beef brisket stewed with potatoes and carrots is salty, chewy and nutritious.

Prepare materials
Cut the brisket into 1 cm cubes, cut the potatoes and carrots into hob pieces, cut the onions into small pieces, and dice the tomatoes.
Heat water in a pot and bring to a boil. Add beef brisket and boil until the water turns cloudy. Don't blanch it for too long as the meat will become hard. Remove the beef and wash it in warm water and set aside.
Heat cold oil in a pan, add ginger slices, star anise, and bay leaves and sauté until fragrant.
Add onions and stir-fry for a few times, then add tomatoes and beef and stir-fry for a while. Add appropriate amounts of dark soy sauce, light soy sauce, and cooking wine.
Pour it into a casserole, add a few hawthorn slices (it can make the beef cook more easily), add an appropriate amount of hot water to cover the beef, bring to a boil over high heat and simmer for fifty minutes.
Add potatoes and carrots, add a little salt, and simmer for about 15 minutes. When the carrots and potatoes are cooked, add chicken essence to taste.
It’s served