Beef Brisket Stewed with Potatoes and Tomatoes

Overview

Eating beef in autumn and winter is warming and tonic, increasing blood and strengthening muscles and bones. Black beans nourish the kidneys and contain anthocyanins, which are good for eyesight. Add tomatoes to beef soup to make it appetizing and relieve greasiness.

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• beef brisket
• black beans
• dried hawthorn
• minced coriander
• northeastern miso
• potatoes
• small mushrooms
• salt
• tomatoes

Ingredients

Steps

1. 1 Soak black beans half an hour in advance until soft

   

2. 2 Cut potatoes into hob pieces

   

3. 3 Tomato Hob Chunks

   

4. 4 Fresh beef brisket cut into small pieces

   

5. 5 Fly into the water to remove the blood and fish it out.

   

6. 6 Rinse with warm water

   

7. 7 Take it out again

   

8. 8 Add less oil, dice the onion, slice the ginger, and sauté the garlic slices until fragrant

   

9. 9 Wash the meat and put it in, use cooking wine to remove the fishy smell, add a spoonful of Northeastern soybean paste for seasoning, and stir-fry

   

10. 10 Pour the soaked black beans and water into the wok

    

11. 11 Simmer for a while and when the soup is almost dry, pour it into a casserole

    

12. 12 Add no more than 2 inches of water and add dried hawthorn

    

13. 13 Add shiitake mushrooms

    

14. 14 Simmer over low heat for about an hour, add potato cubes, tomato cubes, appropriate amount of salt, and simmer over high heat

    

15. 15 Sprinkle with chopped coriander to enhance the aroma, and a bowl of sour, fragrant, and hot beef soup is made.