Stewed beef brisket with tomatoes and potatoes
By AlecLittel
Ingredients: salt,tomatoes,potatoes,beef brisket,cooking wine,onion,Jiang,garlic,cinnamon,pepper,aniseed,geranyl,galangal,yellow sauce
Recipe Recommendations
- beef brisket 500g
- tomatoes of 2
- potatoes one
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- geranyl appropriate amount
- galangal appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- salt appropriate amount
- yellow sauce appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Stewed beef brisket with tomatoes and potatoes
1
500g of beef brisket.
2
Cut into 2cm pieces and soak in cold water for 30 minutes.
3
Prepare all seasonings.
4
Pour out the water from the soaked beef pieces, add cold water and two slices of ginger again, and bring to a boil.
5
Skim off the foam and remove it for later use.
6
Put a little oil in a wok and stir-fry all seasonings until fragrant.
7
Pour in the blanched beef pieces and stir fry.
8
Add appropriate amount of cooking wine.
9
Add 1 spoonful of yellow sauce.
10
Add appropriate amount of cold water.
11
Transfer to an electric pressure cooker and stew the meat.
12
Peel the potatoes and cut into slices, peel the tomatoes and dice them, and cut the onions into slices.
13
Put a little oil in a wok, add diced tomatoes and ketchup and stir-fry over low heat.
14
Add potatoes and onions and stir fry well.
15
Pour in the stewed beef and simmer the potatoes over low heat until they are soft and tender, add appropriate amount of salt.