Tomato stewed beef shank recipe

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor now introduces to you the dish of beef tendon stewed with tomatoes. Let’s learn it quickly.

1.12 Ingredients: • Beef shank • Canned peeled tomatoes • Red onion • Garlic • Cinnamon • Bay leaves • Dried red pepper • Lee Pailin Worcestershire sauce • Dried oregano • Dried thyme • Sea salt • Freshly ground black pepper • Olive oil • Stock (preferably beef stock)

2.21 Add olive oil to the pan and fry the crushed garlic and dried red pepper.

3.1 Wait until the surface in contact with the pan turns caramel color, then turn it over and continue frying on the other side. When the meat pieces are evenly caramelized, take them out and transfer them to the pressure cooker. Add the broth and press for 40 minutes.

4.2 Add beef cubes over medium-high heat and do not stir.

5. Add onion shreds and fry until soft.

6. Add tomatoes, oregano and thyme and stir-fry together.

7. Until it becomes a thick sauce.

8. After the pressing is completed, transfer the beef to the pot and stew it with the sauce. Add bay leaves and cinnamon, open the lid and boil for 5 minutes.

9. Then add Li Pailin Worcestershire sauce, black pepper and salt for seasoning, cover and simmer on low heat for 1.5 hours. If you use an enamel pot with a concave lid, add water to the lid to enhance the steam condensation circulation in the pot. After 30 minutes, remove the cinnamon and bay leaves and continue to simmer.

10. Stew until the meat is soft, tender and slippery. Serve directly or with Gruyere cheese.

Nowadays, cooking is not just for women. As a male friend, you can also try to make a simple tomato stewed beef tendon to show off your cooking skills for your wife and children.