Beef Brisket Stewed with Tomatoes

Overview

The classic beef brisket stewed with tomatoes can be more delicious when stewed in a casserole or pressure cooker. Office workers really don’t have that much time to stew, so delicious brisket can also be stewed in a wok. ps: The longer you blanch the brisket➕the beef brisket will be simmered more easily if cut into small pieces

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• beef brisket
• cooking wine
• garlic
• old soy sauce
• potatoes
• star anise
• white vinegar
• zanthoxylum bungeanum
• ginger
• tomatoes

Ingredients

Steps

1. 1 Cut the brisket into cubes, slice the ginger and set aside, peel and cut the potatoes into cubes

   

2. 2 Blanch the tomatoes in boiling water, peel and dice them

   

3. 3 Blanch the beef brisket and ginger slices in cold water in a pot, then pour in an appropriate amount of cooking wine to remove the fishy smell. After the water boils, blanch for a while, take it out and set aside

   

4. 4 Heat a wok, heat the pan and cool the oil. When the oil is hot, add ginger, garlic, star anise and Sichuan peppercorns. Stir-fry until the garlic changes color, remove and discard. Add the blanched beef brisket to the oil pan and stir-fry for a while➕appropriate amount of dark soy sauce. Sequentially stir-fry ➕potato cubes➕tomato diced until the potatoes are covered with water, cover the pot and simmer over low heat for 20-30 minutes. After stewing, add a spoonful of salt, appropriate amount of MSG chicken powder, reduce the juice over high heat and remove from the pot