Tomato Beef Brisket Noodles

Overview

The weather is getting colder, so we need to eat more healthy and warming foods to replenish energy for the body. Tomato beef brisket noodles are my family’s best choice. The beef can be simmered a little at a time, let it cool down and then put it in the fresh-keeping compartment of the refrigerator. It can be taken out at any time to satisfy your cravings. It is very good with rice or noodles. My family likes to serve it with noodles, a handful of noodles, a spoonful of tomato beef brisket, a few green vegetables, and a hard-boiled egg. Whether you have it for breakfast, lunch or dinner, you can be full and delicious. A large bowl contains staple food, vegetables, and meat, and is paired with an egg. It is really nutritious. 1000g beef brisket, Arowana premium + 120g active fermented hollow noodles, 120g tomatoes, 2 carrots, 1-2 roots of ginger, 4 slices of ginger, 1 section of tomato paste, 2 tablespoons of light soy sauce, 1 tablespoon of star anise, 1 cooking wine, 1 tablespoon of salt.

Tags

• staple food
• noodles
• home cooking
• breakfast
• beef brisket
• cooking wine
• golden arowana premium + active fermentation hollow noodles
• light soy sauce
• star anise
• carrot
• ginger
• ketchup
• salt
• tomatoes

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Soak the beef brisket in cold water first. You can find a larger container, add a little more water, and change the water frequently to soak the meat into a light pink color. I bought the bagged beef brisket, which has already been cut into pieces. If you cut it yourself, be careful not to cut the meat into too small pieces, because the beef brisket will shrink during the stewing process.

   

3. 3 Peel the carrots and cut into large hob pieces. Peel the tomatoes and cut some into large pieces and some into small pieces.

   

4. 4 Put the soaked beef brisket in cold water into the pot, put two slices of ginger in the pot, wait until the water boils, and use a spoon to continuously skim off the foam. Don't ignore this step.

   

5. 5 Turn off the heat until the soup in the pot is clear. Note, after taking out the beef, do not throw away the soup that has been used to blanch the beef. Let it settle for a while and you will need it later.

   

6. 6 Do not put oil in the pot, put the removed beef into the pot and stir-fry. In this way, the moisture contained in the beef itself can be stir-fried, making the meat more fragrant, and at the same time, it can also force out the greasiness on the beef. It's ready when the surface of the beef is slightly burnt. Add ginger slices and star anise and stir-fry again.

   

7. 7 Add the diced tomatoes and stir-fry evenly with the beef.

   

8. 8 When the tomatoes become soft and almost blend into the beef, add tomato paste, soy sauce, and cooking wine and stir-fry. Tomato sauce and soy sauce can further enhance the taste and color of the beef, and cooking wine can remove the fishy smell and increase the aroma.

   

9. 9 Add the beef blanching soup to the pot, add ginger and green onions. If you feel the soup is a little short, you can add some hot water.

   

10. 10 Bring to a boil over high heat, then reduce to medium to low heat and simmer until the beef brisket is soft and tender, then add tomatoes and carrots cut into large pieces and simmer until you like it.

    

11. 11 When the water in the pot is boiling, you can cook the noodles. I always have Golden Arowana Premium + Active Fermentation Hollow Noodles on hand at home. This dried noodles is different from ordinary dried noodles. It is actively fermented, easy to absorb and digest. It is hollow in the middle and will not become lumpy after being cooked for a long time. It absorbs water very well.

    

12. 12 Enjoy!