Stewed beef brisket with tomato
By EdwinHerzog
Tomatoes have high nutritional value. This dish is simple and nutritious, and it is very cost-effective.
Recipe Recommendations
- beef brisket appropriate amount
- tomatoes of 2
- Jiang appropriate amount
- onion appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- ketchup appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sweet and sour
- stewed
- several hours
- simple
Steps for Stewed beef brisket with tomato
1
Prepare the ingredients, cut the sirloin into slices, prepare two tomatoes, prepare the green onions and cut the ginger into slices.
2
Put the beef in water and blanch it to remove the blood. Add two green onions and ginger slices.
3
Remove and place it in a container, wash with warm water, drain off the water, and set aside.
4
Draw a cross knife on the tomatoes and boil them in water for 30 seconds to 1 minute so that the skin is well wrapped.
5
This way, the skin will be easy to wrap. Don't cook it for too long. It's best to boil the tomatoes with boiling water.
6
Cut one of the tomatoes into small pieces, cut the other normally, and stir-fry with the big one. If the tomatoes are small, use two. Mine is quite big, so it is enough to use one and keep the smaller one for a while.
7
Raise the oil pan, heat the oil and add the spring onions, stir-fry until fragrant and add small pieces of tomatoes, stir-fry until they are all paste and there are no pieces.
8
That's about it.
9
Then add the sirloin, add the ginger, and stir fry the star anise a few times, add soy sauce, add boiling water, finish the sirloin, and then pour into a casserole or a pressure cooker. I use a pressure cooker.
10
Pour it into the pressure cooker. I put a little salt and a little ketchup. I made it for 50 minutes. Don't add too much water. Basically, as much water as I add to this pot at home, there will still be so much water when the time is up.
11
When the time is up, let out the air, then add the spare tomatoes, put them in the pan, and cook for 20 minutes. I added salt and chicken essence. Try it first, and add salt if it is light.
12
It was ready when the time was up. The color in the photo was a little light, but it was actually darker than this. The taste was not bad. The tomatoes were very nutritious.