Stewed Beef Brisket with Tomatoes and Potatoes

Overview

How to cook Stewed Beef Brisket with Tomatoes and Potatoes at home

Wash and blanch the beef, drain and set aside.
Slice ginger and garlic, cut onions into small pieces, peel and dice tomatoes, and cut potatoes into cubes.
Heat the oil, add pepper, ginger, garlic and onion and stir until fragrant.
Then pour the blanched beef, add cooking wine, star anise, appropriate amount of sugar and vinegar until fragrant, then pour into a clean casserole.
Heat the oil, pour the diced tomatoes into the wok, add an appropriate amount of salt, stir-fry the juice, then add an appropriate amount of water and simmer until the soup boils.
Pour the cooked tomato juice into the casserole, and simmer over high heat with enough soup to cover the beef brisket. After the soup boils, reduce the heat to a simmer and add the cut potato cubes halfway through and simmer together.
When the beef is tender, take it out and add coriander.