Tomato Beef Brisket

Overview

The tomato beef brisket I saw in Food World, and the Diaoye beef brisket sold by Sora Aoi on WeChat, I might as well make it myself. It won't be any worse if you think about it.

Tags

• hot dishes
• home cooking
• autumn recipes
• beef brisket
• cao guo
• cardamom
• chicken essence
• cinnamon
• garlic
• onions
• sugar
• zanthoxylum bungeanum
• carrot
• cumin
• fragrant leaves
• ginger
• pepper
• salt
• tomatoes

Ingredients

Steps

1. 1 Cut the beef brisket into small pieces and prepare garlic, cinnamon, grass, cardamom, cumin, pepper and ginger slices. Cut onions and carrots into chunks. Peel 2 tomatoes and cut into chunks. Blend the other 2 tomatoes into tomato paste in a blender and set aside.

   

2. 2 Put a small amount of oil in the pot, add garlic, ginger slices, cinnamon, bay leaves, pepper, cumin, cardamom and stir-fry until fragrant.

   

3. 3 Add carrots and onions and sauté.

   

4. 4 Then add the blanched beef brisket and stir-fry until fragrant.

   

5. 5 Add tomatoes and continue sautéing. Stir-fry tomatoes until they turn into grits. Add water to cover the meat, bring to a boil over high heat, add pepper, sugar, salt and white vinegar, reduce to low heat and simmer for 1 hour.

   

6. 6 Pour into the wok, add chicken essence and cook over high heat for 5 minutes. Turn off the heat and add tomato paste and mix well.