Stewed beef brisket with tomato
By VicentaLakin
Recipe Recommendations
- beef brisket 350 grams
- tomato of 2
- onion half a
- carrots 1 piece
- celery 1 piece
- onion appropriate amount
- ketchup 2 tablespoons
- salt 1 tsp
- cooking wine tsp
- chicken essence appropriate amount
- Jiang appropriate amount
- sour and salty
- stewed
- an hour
- simple
Steps for Stewed beef brisket with tomato
1
Wash the sirloin and cut into pieces, place it in the pan with cold water, boil it and skim off the foam
2
Remove the beef and wash it with warm water, place it in an electric pressure cooker, add onions, ginger, and water that has not passed the beef, and press for 30 minutes
3
Remove and drain the pressed beef, and keep the soup
4
Prepare other ingredients
5
Peel the tomatoes and cut them into slices with other ingredients for later use
6
Add the oil in the pan and heat it up, saute the chives and ginger, add the beef and stir-fry
7
Add onions and celery and stir-fry until fragrant
8
Add carrot pieces and tomato pieces and stir-fry until the tomatoes are soft
9
Add 1 tablespoon of cooking wine and 2 tablespoons of ketchup and stir well
10
The soup left by pressurized beef is boiled over high heat and then turned to low heat to simmer
11
Until 1/3 of the soup is left, add salt to taste, add chicken essence to freshen up and remove from the pan