Tomato Beef Brisket Soup
Overview
In the cold winter, having a bowl of hot soup is really a good way to warm the stomach and make people feel warm from the inside out. Yesterday I went to the supermarket and happened to see a good-looking beef brisket. Of course, the price was more expensive than in the market, but no one can stop it when fate comes. I bought it and took it home to make a tomato beef brisket soup. In the end, I did the math and it was really more affordable than takeout.
Tags
Ingredients
Steps
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Cut the beef brisket into pieces (I bought cut beef brisket) and soak it in cold water for about half an hour to remove the blood.
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Put the beef brisket into the pressure cooker, add water, just enough to cover the beef brisket, add cooking wine, ginger slices, green onion segments and garlic cloves. Use the pressure cooker mode for ribs for half an hour. If you don’t use a pressure cooker, you can also use an ordinary pot to simmer for an hour or two until half cooked.
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While the beef brisket is stewing, prepare other ingredients. Cut the potatoes into cubes, peel and cut the tomatoes into cubes. Finely mince the garlic.
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While the beef brisket is stewing, prepare other ingredients. Cut the potatoes into cubes, peel and cut the tomatoes into cubes. Finely mince the garlic.
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While the beef brisket is stewing, prepare other ingredients. Cut the potatoes into cubes, peel and cut the tomatoes into cubes. Finely mince the garlic.
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After the beef brisket is stewed, put it in another pot and lower the heat. Put a little oil in the pot, heat the oil to 20%, and add the tomato paste. Stir fry.
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Add minced garlic and saute until fragrant.
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Add tomato pieces and stir-fry evenly. Add potato cubes and stir-fry.
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Pour the meat and soup from the pressure cooker into the wok and simmer over low heat for about 30 minutes. (The specific time depends on how cooked the beef brisket was before) until the beef brisket is tender.
