Tomato Beef Brisket

Overview

Tomatoes are rich in nutrients, sweet and sour, and have thick meat. When paired with beef that replenishes iron and blood, the taste is rich but not greasy.

Tags

• private kitchen
• beef brisket
• oil
• onions
• potatoes
• tomato
• zanthoxylum bungeanum
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Prepare ingredients. Wash tomatoes, potatoes, carrots and beef brisket and set aside. Soak the beef brisket in cold water for ten minutes to remove the blood.

   

2. 2 Boil the water in a pot under cold water. Add scallions, ginger slices, a few peppercorns, and a lid of Erguotou. Add water to the casserole and simmer. Set aside.

   

3. 3 Remove the blanched beef brisket pieces, put them into a casserole and simmer over medium heat for 40 minutes.

   

4. 4 Heat the oil in a pan and fry the carrots and potatoes, take them out and set aside.

   

5. 5 Leave the oil in the pot, add peppercorns, onion, ginger, and star anise and sauté until fragrant.

   

6. 6 Add in diced tomatoes and stir-fry until red oil comes out

   

7. 7 Remove the beef brisket pieces from the casserole to the wok and set aside the soup

   

8. 8 Add two grains of rock sugar and tomato paste and stir-fry, add carrots and potatoes

   

9. 9 Pour all the soup from the casserole into the wok, cover and heat over high heat for half an hour, and it's done.

   

10. 10 Pour all the soup in the casserole into the wok, cover and heat for half an hour to collect the juice, and it's done.