Tomato Beef Ribs

Overview

The whole family likes to eat beef, or fry steaks, or stew in various ways, but rarely stir-fry it, because they always feel that beef needs to be eaten in large pieces to be enjoyable. Especially in the cold winter in the north, on a snowy night, it is very happy for the family to gather around the dining table and feast. I am sometimes a person who doesn't understand things clearly. I forgot when I heard that eating beef and potatoes together hurts the stomach. Since then, I have never used this combination again. Commonly used are green radish (yes, not white radish. Beef stew with green radish is as good as white radish in taste), carrots or tomatoes. Each has its own taste, just depends on the mood at the time. Many people like to use beef brisket. In fact, for me, the best part of beef stew is the beef ribs, which are moderately fat and lean and have a solid taste. The weather is cold, so the sour tomato beef rib soup is guaranteed to whet your appetite.

Tags

• hot dishes
• home cooking
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• beef ribs
• cooking wine
• coriander
• ginger powder
• light soy sauce
• rice vinegar
• scallions
• sichuan pepper powder
• star anise
• fragrant leaves
• ketchup
• salt
• tomatoes

Ingredients

Steps

1. 1 Prepare materials. I didn’t have any ginger at home, so I used ginger powder instead, preferably fresh ginger.

   

2. 2 Cut the tomatoes into cubes, not too small, because the beef will naturally become soft after stewing it for a long time.

   

3. 3 Cut the beef ribs into cubes, the size depends on personal preference and your own time. If you have enough time, you can make it a little larger and stew it for a while to make it more enjoyable. If you have less time, go a little smaller.

   

4. 4 Fill an iron pot with water, add beef cubes, green onions, star anise, and bay leaves into the cold water.

   

5. 5 The fire comes to a boil. Because the meat is very clean, there is no need to cook it in another pot, just skim off the foam.

   

6. 6 Add cooking wine, rice vinegar, light soy sauce (not too much), pepper powder, ginger powder, and half of the tomatoes, bring to a boil again, then reduce to medium to low heat and simmer for 40 minutes.

   

7. 7 Then add the other half of the tomatoes and tomato paste, bring to a boil over high heat, then simmer over medium-low heat for 30 minutes, add salt, and simmer for another 10 minutes.

   

8. 8 If you like the beef tender, you can increase the time appropriately and control it yourself.