Chinese Food
Stewed Beef Brisket with tomato and potato
(137076 views)
This is a warm and mellow stew. Strong and tough beef and soft and warm tomato. Two kinds of ingredients with huge difference in temperament. They are a pair by nature. Beef fully absorbed the sweet and sour taste of tomato. With a sour but not greasy taste, it was stewed with potatoes and melted in the soup. The broth was dyed with a thick orange red color. The bubbles of boiling water kept breaking. The rolling aroma overflowed. More delicious recipes and ingredients from different regions. Please + VX shihuituan
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients and condiment
Step2:Wash beef brisket and cut into pieces. Put it into a cold pot. Add chopped green onion and ginger slices. Blanch in high heat and wash away the froth. Set aside.
Step3:Wash the tomato and blanch it in boiling water. Tear off the skin. Remove the stalk. Cut into large pieces. Peel potatoes. Cut into small pieces. Soak in water to prevent oxidation. Peel the onions. Cut them into small pieces.
Step4:Heat up the oil in the wok over high heat. Put in the scallion section, star anise, fragrant leaves, ginger slices and onion to stir fry the aroma. Then blanch the Beef Brisket with good water. Stir evenly over medium heat.
Step5:Pour in the stew. Add water or the stock left over from the stir fried beef. Cook the beef brisket for about 1 hour. When the beef brisket is soft, discard the star anise and fragrant leaves.
Step6:Heat the oil in a hot pot. Stir in the tomato pieces. Stir in the red oil, add 2 tablespoons of tomato sauce and stir well. Then add the potato pieces and stir well.
Step7:When the beef brisket has been stewed soft, put the fried tomatoes and potatoes together with the fried red oil into the stew pot. Add water to not all the ingredients.
Step8:Bring to a boil. Season with 1 tablespoon of soy sauce, some salt, a little white pepper and rock sugar.
Step9:Turn to low heat and simmer for 30 minutes. Sprinkle with a little green onion. Stew Beef Brisket with tomato and potato.
Cooking tips:1. Beef brisket must have complete fascia on both sides. You can also choose beef ribs. The taste is very good when cooked. 2. The function of cooking the beef in a cold water pot is to remove the blood and impurities. Because the water temperature and the temperature of the beef are from cold to hot, the beef will not become tight due to the sudden change of temperature, which will affect the taste. It's used to neutralize the acidity of tomatoes. It can also be fresh. 3. This dish can also be cooked in a pressure cooker. More time-saving - first boil the beef brisket broth. After steaming out, press it on medium heat for 20 minutes. Cool it naturally until the lid of the pressure cooker can be opened. Add the cut tomatoes, potatoes and onions. After steaming out, press it on medium heat for 10 minutes. 4. Stew for 30 minutes to 1 hour to make tomatoes and brisket taste better. The time can be adjusted according to your taste. There are skills in making delicious dishes.
