Beef brisket stewed with tomatoes and potatoes
Overview
The combination of strong beef and soft tomatoes always creates a magical power, which is an irresistible charm. The beef brisket stewed with tomatoes and potatoes is delicious and rich in soup. The beef fully absorbs the sweet and sour taste of the tomatoes, and the taste is sour and refreshing but not greasy. It is not only full of color and flavor, but also rich in nutrients~
Tags
Ingredients
Steps
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Wash and drain the beef brisket, and cut into 2 to 3 cm square cubes. Wash the tomatoes (about 400 grams), blanch them in boiling water, tear off the skin, remove the stems, and cut into large pieces of 3 to 5 cm square. Peel potatoes (about 150 grams), cut into small pieces, and soak in water to prevent oxidation. Peel the onion (about 150g) and cut into small slices.
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Put the beef brisket into a cooking pot, add enough cold water, move to high heat, continue to blanch for 5 to 8 minutes after boiling, pour away the soup, remove the beef brisket pieces, and rinse away impurities with hot running water.
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Heat the oil in a wok over high heat, add chive knots (or 1 green onion, cut into large sections), ginger slices and onions and stir-fry until fragrant.
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Then add tomatoes and fry until soft.
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Remove the chive knots and ginger slices from the pot, add the beef brisket and stir-fry until the surface tightens, then add the cut potato cubes.
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Add light soy sauce, pour in hot water (approximately 2400 ml) that can cover the ingredients in the pot, add salt and rock sugar, bring to a boil over high heat, then reduce to low heat and simmer for 2 hours.
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Sprinkle white pepper before serving, turn to high heat and boil for 2 minutes, until the meat is tender and the juice is thick. You can garnish with chives, coriander, green garlic, etc. when serving.
