Today I'm sharing a simple home-style dish – tomato and beef brisket. It's rich in protein and low in fat. Tomatoes and beef brisket are a match made in heaven, and the broth is so delicious you won't want to stop eating it. This dish is not only easy to make, but also incredibly flavorful. The beef brisket is chewy, while the tomatoes are soft and melt in your mouth.
Materials
Steps for making braised beef brisket with tomatoes
Cut the beef brisket into chunks, put it in a pot of cold water with cooking wine, blanch it, and then drain it.
Pour into a pressure cooker, add light soy sauce, oyster sauce, thirteen-spice powder and salt, and stew for 10-15 minutes.
In a separate pot, sauté the tomato chunks until they release their red sauce.
Then I added half a packet of Laotangfang tomato soup base, which made it especially good for hot pot and beef brisket.
Then pour the stewed beef and broth into the tomato pot.
After the soup boils, simmer for another 10-15 minutes. Before serving, turn up the heat to reduce the sauce, sprinkle with chopped green onions, and it's perfect!
The beef brisket is stewed in a rich broth until it's incredibly tender; mixing it with rice is absolutely divine.
