Beef Brisket with Tomatoes and Potatoes
Overview
How to cook Beef Brisket with Tomatoes and Potatoes at home
Tags
Ingredients
Steps
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Cut the beef brisket into pieces of about two centimeters
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Blanch the beef brisket, remember to add cold water to the pot, blanch until foam starts to form in the water, and when the meat turns white, stir it with a spoon and take it out. Wash the foam and set aside for later use
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Add oil to the pot (not too much). Heat the oil slightly. Add the onion, ginger, garlic, bay leaf, star anise, etc. in the pot and stir-fry until fragrant. Change to medium-low heat, add the beef brisket and stir-fry
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Stir-fry the beef brisket for about a minute. Add light soy sauce and cooking wine and continue to stir-fry until the beef brisket is colored. Then add two bowls of boiling water to the pot and bring to a boil over medium-low heat. (At this time, you can pour the beef brisket together with the soup into the pressure cooker. This will make the beef brisket taste better)
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While the beef brisket is cooking, put in another pot, add a small amount of oil, stir-fry the tomatoes to draw out the juice, then add an appropriate amount of boiling water and cook. .
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After the beef brisket is cooked in the pressure cooker, return it to the wok over high heat. Add tomato soup and potatoes. Bring to a boil and then turn to medium-low heat until the potatoes are cooked. .
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Collect the juice: The thickness of the soup depends on your preference. Taste the taste because you add light soy sauce. Generally, you don’t need to add salt. If you think the taste is too light, you can add a small amount of salt and stir evenly. Then turn off the heat, add some chicken essence and it is ready to serve
