Tomato stewed beef brisket

Overview

I like to eat beef very much, but the process of making beef is always complicated

Wash the beef brisket with hot water and cut it into small pieces (the size of two thumbs is enough). Take half a lemon, pour the juice on the beef first, cut the remaining pulp into pieces, mix it with the beef brisket together with tangerine peel, cinnamon bark and star anise, and cook for ten minutes. You can knead the beef brisket properly in the middle and make it look like a horse and a chicken~
Cut 4 tomatoes into dices and 2 into large chunks. Dice the onion.
Boil the marinated beef brisket until it changes color, remove it, and wash it again with hot water. The original soup used to cook beef must not be thrown away!
Pour a little more oil. After the oil is hot, fry the onions first. After the onions are soft and fragrant, add the diced tomatoes and continue frying. Add an appropriate amount of tomato sauce to taste (you can add sugar and salt according to your own taste) until the oil is melted. Add the beef brisket and stir-fry for 5 minutes
Pour in the original soup, bring to a boil over high heat, then turn to low heat and simmer for about 40 minutes to 1 hour (not fixed, it depends on how tender the beef is)
Finally, let’s start the pot~ Because the tomato sauce is seasoned, I think salt and sugar are quite suitable, so I don’t add other seasonings. When cooked in this way, the beef part is soft and tender, the beef tendon part is soft and waxy, and the soup is rich and flavorful, very delicious~