Beef Brisket and Tomato Stew

Overview

Knowing that the beef brisket was going to be cooked, the younger one immediately went to the balcony and pulled out two radishes. Poor radishes that hadn't grown yet! But the remaining piece of beef brisket was too fat, so I simmered it with tomatoes. The beef brisket had a bit of sour and sweet flavor and was not greasy. The thick tomato soup was just right as the noodle soup base for breakfast the next day!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• winter recipes
• banquet dishes
• lunch
• beef brisket
• cooking wine
• onions
• rock sugar
• star anise
• ginger
• pepper
• salt
• tomato sauce
• tomatoes

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Cut the tomatoes into crosses with a knife, blanch them in hot water, peel them and cut them into pieces

   

3. 3 Cut the beef brisket into flat pieces (you don’t need to simmer it in the casserole for too long) and boil it in boiling water to remove the blood

   

4. 4 Marinate the washed beef brisket with ginger, scallions, salt, cooking wine and pepper for ten minutes

   

5. 5 Add beef brisket, star anise and rock sugar to hot pan and stir-fry until fragrant

   

6. 6 Add the chopped tomatoes and fry for a while, add water over the top and transfer to the casserole

   

7. 7 Cover and simmer over low heat for 40 minutes. Add a spoonful of tomato sauce before serving to make the flavor more fragrant.

   

8. 8 Finished product. The radish root that I don’t want to throw away tastes great when cooked!