Appetizing and comforting all-purpose tomato stewed beef brisket

Method

1. 01

   Step 1

   Wash the beef brisket chunks thoroughly (wash until there's almost no blood left to prevent a strong beefy smell; I washed them about 5 times). Blanch the beef: Put an appropriate amount of water and the beef brisket in a pot, add a capful of white wine and 3 slices of ginger, cover the pot and bring to a boil, then turn off the heat and let it simmer 2 minutes (skim off any foam that rises to the surface during this process). Wash the soybeans and soak them in water overnight or for 3 hours (this step can be omitted if you don't have soybeans or don't like them).

   

2. 02

   Step 2

   Add sliced ​​garlic, bay leaves, onion chunks, chili powder, pepper powder, and two pieces of fatty beef brisket to the pot and stir-fry until fragrant.

   

3. 03

   Step 3

   Add light and dark soy sauce and stir-fry until the beef brisket is colored.

   

4. 04

   Step 4

   Add tomato sauce and chopped basil, stir-fry over low heat until well combined (the sweetness of basil pairs well with tomatoes, so I added some; it's optional). (You can substitute tomato sauce with 3 fresh tomatoes. If using tomatoes, I suggest adding a little sugar because tomato sauce itself contains sugar and is sweet and sour).

   

5. 05

   Step 5

   You can stir-fry it a little longer to allow the tomato sauce to fully coat each piece of beef (this will give the beef a beautiful, reddish-brown color).

   

6. 06

   Step 6

   In a separate pot 5 bring water to a boil. Add soybeans and salt to taste, cover, and simmer over low heat for 30 minutes (do not add too much water at the beginning to avoid diluting the flavor).

   

7. 07

   Step 7

   Add the white radish chunks and continue cooking for 30 minutes (I cut the chunks quite large because they will be cooking for a long time; 3 should be about 3 x 3 thick).

   

8. 08

   Step 8

   Add the potato chunks and cook for another 30 minutes (add them separately because potatoes cook quickly; adding them too early will cause them to mushy. If you're cooking a small amount of beef, you can reduce the cooking time). It's recommended to make this in the evening and let it sit overnight for better flavor.

   

9. 09

   Step 9

   The beef was a vibrant red, and the side dishes, having absorbed the tomato broth perfectly during stewing, were incredibly flavorful. The beans were also soft and tender.

   

10. 10

    Step 10

    The slightly sour broth is appetizing and makes you want to eat more rice; it's warming and comforting after a meal in autumn and winter.

    

11. 11

    Step 11

    What makes this dish so great is that it goes well with noodles, steamed buns, twisted rolls, or even when cooked with other vegetables—it's a versatile broth.

    

12. 12

    Step 12

    All you need to do is prepare the ingredients and cook a pot of vegetables and meat, and you've got everything you need. It's not difficult at all, a blessing for beginners and lazy people.