Stewed Beef Brisket with Tomatoes and Potatoes
Overview
How to cook Stewed Beef Brisket with Tomatoes and Potatoes at home
Tags
Ingredients
Steps
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Take out the beef brisket pieces and slow-freeze them 5 hours in advance. If you want fresh beef brisket, skip this step.
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Peel the potatoes and cut them into 2-3cm pieces, the same size as beef brisket, and soak them in water.
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Boil water in a pot, put the beef brisket pieces into the pot under cold water, blanch them for 5 minutes after the water boils, then take them out and rinse them with running water to remove the foam.
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Put the potatoes into the electric pressure cooker, select the beef and mutton function, and press twice. If using a pressure cooker, half an hour.
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At this time, prepare the ingredients, dice the onion, cut the green onion into sections, and slice the ginger.
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Wash tomatoes and cut into pieces. It's not too much to put 4 tomatoes, because the persimmons turn into soup as soon as they are stewed, and you can't see a few pieces.
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Take out the beef brisket pieces after pressing them. Do not throw away the soup used to press the beef brisket pieces. Use the original soup to cook the original food. Heat oil in a pan and stir-fry beef brisket, onions, and green onion segments. Add soy sauce, stir-fry until browned, then add potatoes and tomatoes. Stir-fry briefly and pour the soup in. If you stir-fry too hard, the potatoes will break.
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Add salt, dark soy sauce, dried red pepper, ginger slices, and star anise in sequence, cover the pot, and simmer for 10 minutes until the soup thickens.
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Save more rice for soup! Add a little chicken essence, turn off the heat and take out the pot! Sprinkle with minced coriander and the meat will become thicker! The sourness is particularly appetizing and goes well with meals! If you can’t eat sour food, you can add some sugar and it will still be delicious!
