[Stewed Beef Brisket with Tomato and Carrot]: A classic taste that everyone loves

Overview

This dish uses beef brisket as the main ingredient, which makes it even more delicious. First, brisket has more fat. Although butter is very fragrant, it will inevitably be a bit greasy if cooked and eaten alone. The addition of tomatoes just neutralizes this point and stimulates our appetite even more. (For example, I am already salivating as I write this... Foodie...) The aroma of beef brisket and the acidity of tomatoes are perfectly integrated in this dish, and are ultimately sublimated to a higher level of deliciousness; secondly, tomatoes are acidic foods, and cooking them with beef brisket can make them mature faster and become crispier. In this regard, the use of dried hawthorn and tea polyphenols in tea can also have the same effect; thirdly, the red color of tomatoes gives this dish a naturally bright and pleasing color. The bright red color is also more suitable for the festive atmosphere of the festival. This time, I also added some carrots. Because tomatoes become crispy after being cooked, adding carrots can make the dish look fuller. Moreover, after carrots are cooked in oil, carotene will be released, making the color of the dish more beautiful. Finally, carrots can also absorb part of the fat from beef brisket, making it healthier~~

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• old man
• winter recipes
• banquet dishes
• lunch
• beef brisket
• chenpi
• edible oil
• garlic
• high-strength liquor
• light soy sauce
• old ginger
• onions
• rock sugar
• tomato
• carrot
• fragrant leaves
• green onions
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Cut the beef brisket into large pieces, wash it slightly, and soak it in water for 2 to 3 hours (I soaked it overnight). During this period, the blood water that separated out was replaced several times;

   

3. 3 Soaked beef brisket, clean, drain and set aside;

   

4. 4 Put a lot of water in the pot. Make the pot larger and the water wider. Add the beef brisket, ginger peel and appropriate amount of white wine;

   

5. 5 After boiling over high heat, skim off the foam on the surface until the soup is clear;

   

6. 6 Take out the beef brisket, wash it with warm water, drain the water, cut it into bite-sized pieces, and set aside;

   

7. 7 Use the blade of a knife to gently scrape the surface of the tomato along the curve;

   

8. 8 Wait until the surface of the tomato becomes wrinkled and slightly separated from the pulp;

   

9. 9 At this point you can easily peel off the skin of the tomato;

   

10. 10 Take care of other ingredients. Peel the garlic, cut the ginger into thick slices, cut the tomatoes into small dices, remove the roots from the onions, wash them and tie them into knots. Remove the old skin from the roots and outside of the onions, then cut into dices and set aside;

    

11. 11 Put a little cooking oil in the wok, heat the pan and cool the oil, add onion, ginger and garlic;

    

12. 12 After sautéing until fragrant, add the diced onions, continue to sauté over low heat until the diced onions are translucent and soft;

    

13. 13 Add diced tomatoes;

    

14. 14 Turn to medium heat, stir-fry, and press the tomatoes with a spoon to make them softer;

    

15. 15 Fry the tomatoes until they produce red oil and turn into a paste;

    

16. 16 Add diced beef;

    

17. 17 Stir continuously to mix the beef and ingredients in the pot evenly;

    

18. 18 Add light soy sauce and stir-fry until the ingredients are evenly colored;

    

19. 19 Add warm water to cover the ingredients;

    

20. 20 Wash the bay leaves and tangerine peel in advance and add them to the pot;

    

21. 21 The ingredients are boiled over high fire;

    

22. 22 Transfer the ingredients in the pot, including the soup, into the casserole, continue to boil over high heat, and skim off any foam on the surface;

    

23. 23 Turn to low heat, cover with lid, and start simmering;

    

24. 24 After about 1 hour, the soup in the pot will be reduced to about half;

    

25. 25 Peel the carrots, cut into hob pieces, and add to the pot;

    

26. 26 Add rock sugar;

    

27. 27 Stir the ingredients in the pot evenly;

    

28. 28 Add appropriate amount of edible salt;

    

29. 29 Cover and simmer until the beef is tender and can be easily poked with chopsticks;

    

30. 30 If there is still a lot of soup in the pot, reduce the sauce to your liking over high heat. I like to add more soup to the rice, sprinkle with chopped green onion or coriander, drizzle with some sesame oil, and serve