Tomato stewed beef brisket
Overview
Beef brisket stewed with tomatoes that is soft and sour, is loved by children and the elderly. It is delicious and goes well with meals.
Tags
Ingredients
Steps
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Wash the beef brisket, soak it in cold water for about an hour, take it out and set aside.
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Cut it into evenly sized pieces, slightly larger, so it will be delicious!
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Cut onion into sections, slice ginger and garlic and set aside.
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Chop green onions and set aside.
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Place the beef brisket in a pot of cold water, add onion, ginger, garlic and cooking wine.
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Bring to a boil over high heat, skim off the foam, and simmer for about two minutes. Remember to take out the beef brisket and make sure not to overcool it. Once the beef brisket is cool, it will become charred, put it in a basin, and set aside.
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tomatoes, set aside.
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Make crisscross cuts on tomatoes.
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This makes it easier to peel when blanching.
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Place peeled tomatoes on a plate.
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Cut the tomatoes into even chunks.
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Add a little oil to the pot, add onion, ginger, garlic, cinnamon and peppercorns, stir-fry until fragrant, then add beef brisket and tomatoes, stir-fry and mix well.
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Then pour it into the casserole, and be sure to add boiling water. Adding boiling water can lock the protein of the beef, which is also the secret to the softness of the beef brisket. Bring to a boil over high heat, add a little light soy sauce, and a little dark soy sauce to enhance the color.
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Then cover and simmer on low heat for fifty minutes.
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Open the lid, add an appropriate amount of salt, a little chicken essence and pepper, and add a few grains of rock sugar.
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Cover and simmer for ten minutes.
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Put it into a basin and add some chopped green onion.
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It's not fishy, soft, delicious and goes well with rice.
