Who still can't make perfect tomato stewed beef brisket? Quickly grab this foolproof recipe, accurate to the gram! Even kitchen novices can create a masterful dish! 🥣 Ingredients: 1 kg beef brisket, 1 kg tomatoes (600 g diced for sauce; 400 g cut into large chunks and added later), 50 g scallions (for blanching), 10 g ginger slices (for blanching), 30 ml cooking wine (for blanching), 30 ml corn oil (or cooking oil) (for sautéing), 50 g scallions (for sautéing), 10 g ginger slices (for sautéing), 3-4 cloves garlic (for sautéing), 2 bay leaves (for sautéing), 1 star anise (for sautéing), a small piece of cinnamon (for sautéing), 30 g pure tomato paste (not tomato sauce), 500 ml light beer, 15 ml dark soy sauce, 45 ml light soy sauce, 20 g rock sugar, appropriate amount of hot water, salt to taste (for final seasoning) 📺Detailed video recipe: https://www.xiachufang.com/recipe/107648166/?recipe_type=1&page_scene=6
Materials
Steps for making a top-notch tomato braised beef brisket
Cut the beef brisket into large chunks and place them in a pot of cold water. Add 50g of scallion segments, 10g of ginger slices, and 30ml of cooking wine. After the water boils, continue cooking for 2 minutes. ‼️Choose a cut with some fat; it will result in a more tender and juicy texture after stewing.
Remove from the water, rinse thoroughly with hot water, and set aside.
1 kg of tomatoes, divided into two parts
Score 600g with a cross on the surface, scald the skin, and then dice it for making sauce.
Cut the remaining 400g into large pieces and add it to the stew later.
Heat a wok with 30ml of cooking oil, then sauté 50g of scallion segments, 10g of ginger slices, 3-4 cloves of garlic, 2 bay leaves, 1 star anise, and a small piece of cinnamon until fragrant.
Add the blanched beef brisket chunks and stir-fry until the surface is slightly browned. Set aside.
Leave the oil in the pan, add diced tomatoes and 30g of tomato sauce (pure tomato sauce, not ketchup).
Stir-fry over medium-low heat until the tomatoes are completely soft and mushy, blending with the oil to form a thick sauce.
Add the beef brisket and stir-fry evenly.
Pour in 500ml beer, 15ml dark soy sauce, 45ml light soy sauce, and 20g rock sugar. Bring to a boil, then simmer uncovered for 2–3 minutes to allow the alcohol to evaporate, leaving only the malty aroma.
Then add hot water to cover the ingredients, cover and simmer over low heat for about 2 hours.
Alternatively, you can use a pressure cooker to stew it for 30 minutes.
Then it releases pressure naturally.
At this point, the beef should be easily pierced with chopsticks.
Pour them back into the stew pot and pick out the spices.
Add diced tomatoes and reduce the sauce over high heat.
Cook until the sauce thickens and turns a glossy red color. Taste it and add salt to taste before serving.
‼️Because the broth will become thicker and saltier as it cooks, the salt must be added last!
Sweet and sour flavor, tender meat
It tastes great with rice or noodles.
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