Braised Beef Brisket with Potatoes and Tomatoes

Overview

Beef brisket stewed with potatoes, add a little tomato, a little tomato acid, simple and delicious

Cut the beef into pieces, wash it, and add some cooking wine to remove the smell
Cut the potatoes into cubes, and cut the potatoes thickly to prevent them from being too mushy and shapeless. Slice the tomatoes. In the end, only the skin is left on the tomatoes, and the tomato flavor is integrated into the soup
All ingredients are ready
Heat the pan, add oil, sauté the onion, ginger and garlic until fragrant, add the star anise and cinnamon, it will definitely be fragrant at this moment
Pour in the beef brisket and start to stir-fry. When the beef brisket starts to change color, add light soy sauce so that the color will look better
Add tomatoes and fry together to bring out the tomato juice
Add an appropriate amount of boiled water and get ready to start stewing. Just enough water to cover the beef brisket, not too much. In addition, the tomatoes will stew out some juice
Cover the pot and simmer on low heat for one and a half hours
After an hour and a half, add the potatoes and simmer for half an hour. This is when the beef brisket has been stewed and the tomatoes are stewed until only the skin is left. The potatoes are easier to stew, so they should be added after half an hour.
It’s time to collect the juice and take it out of the pot. Collect the juice, add an appropriate amount of salt and chicken powder, and take it out of the pot
Sprinkle some chopped green onion and that’s it, ready to eat