Tomato stewed beef brisket recipe

Tomato, also known as tomato, is a relatively nutritious vegetable. There are many ways to cook tomatoes. Among them, stewed beef brisket with tomato is a relatively famous classic dish. It has the characteristics of delicious taste, rich soup, appetizing and refreshing. The main ingredients are beef and tomatoes. The cooking method is not difficult. Eating some of it regularly can not only promote digestion, but also play a good role in the body's absorption of nutrients.

Tomato stewed beef brisket recipe

Material

500g beef brisket, 4 tomatoes (about 400g), 150g button mushrooms, half an onion, 2 scallions, 5 slices of ginger, salt, soy sauce, pepper, cornstarch, cooking wine

practice

1. Cut the beef brisket into pieces, add salt, soy sauce, pepper, cornstarch and cooking wine, mix well and marinate for 30 minutes.

2. Peel and dice the tomatoes, quarter the mushrooms, and cut the onions into strips.

3.) After the oil is heated, add ginger and onion and sauté until fragrant. When the onion becomes soft, add half of the tomatoes into the pot, add salt and sugar, stir-fry until it becomes tomato sauce, then add the beef brisket and simmer until it changes color. Then add 4-6 bowls of hot water to cover the beef, pour into the casserole, boil over high heat for 20 minutes, then simmer on low heat for 1.5 to 2 hours.

4. Put the mushrooms in the soup about 1.5 hours after it boils. After it boils again, add the remaining diced tomatoes. When the beef brisket is stewed until soft, put the scallions in the casserole before turning off the heat. Close the lid and turn off the heat.

Tips

The slightly sour taste of tomatoes and the freshness of beef make this soup very fragrant and appetizing, very suitable for rice or noodles. If you like to drink soup, you can add a little more water and less salt.

Method 2

Ingredients: 500g beef brisket, 500g tomatoes.

Auxiliary ingredients: 1 small piece of cinnamon, 3 pieces of aniseed, a piece of scallion, a few slices of ginger, and 5 dried chilies.

Seasoning: 1 tablespoon (15ml) cooking wine, 1 teaspoon (5ml) light soy sauce, 4g salt.

practice:

1. Cut the beef brisket into 1cm square pieces;

2. Soak in clean water for about 3 hours, change the water every half an hour, and remember to rinse it thoroughly each time you change the water. Wash and drain the soaked beef brisket;

3. Wash and cut tomatoes into pieces;

4. Heat oil in a pan, add cinnamon and aniseed and stir-fry until fragrant;

5. Pour in the drained beef brisket and stir-fry until it changes color;

6. Transfer the fried beef brisket to a stew pot, add boiling water to cover the beef brisket, and add cooking wine and light soy sauce;

7. Add the scallion, ginger and dried chili to the seasoning packet, seal it and put it into the stew pot; bring to a boil over high heat and simmer over low heat for 1 hour;

8. After one hour, add tomatoes and continue stewing for 1 hour. Add salt before serving.

Tips:

1. Be sure to add boiling water to the fried beef brisket;

2. If you don’t like eating tomato skin, draw a cross on the surface, then blanch it with boiling water or roast it over fire to easily peel off the skin.