Tomato Beef Brisket

Overview

Compared with radish beef brisket, the children at home prefer this tomato beef brisket. Mixed with rice in the soup, I love it!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• diuretic
• promotes blood circulation and removes blood stasis
• beef brisket
• cooking wine
• light soy sauce
• onions
• potatoes
• star anise
• tomato
• ginger
• salt
• tomato sauce

Ingredients

Steps

1. 1 Cut the beef brisket into slightly larger pieces; (the beef brisket I bought this time has more tendon, thick slices, and tastes good when cooked)

   

2. 2 Put the beef brisket in cold water and bring to a boil, skimming off the floating bits; (It is not advisable to alternate between hot and cold, so this step requires cold water to be placed in the pot)

   

3. 3 Saute ginger slices, star anise and onion pieces in hot oil until fragrant;

   

4. 4 Pour in the beef brisket and stir-fry;

   

5. 5 Add light soy sauce, cooking wine, and tomato sauce, stir-fry evenly;

   

6. 6 Pour in boiling water; (you don’t need to pour too much as it will dilute the taste, just make it almost the same as the raw materials, remember it’s boiling water)

   

7. 7 Transfer the meat and juice to a casserole and simmer for an hour;

   

8. 8 At this time, peel the tomatoes and cut them into pieces, and peel and cut the potatoes into pieces for later use;

   

9. 9 Finally, pour the tomatoes and potato pieces into the beef brisket pot that has been simmered for an hour, continue to cook for about another hour, season with salt, and that’s it!