Stewed Beef Brisket with Tomato and Potato
It’s sour, sweet and delicious.
Servings: 3
Ingredients
- 1 tomato
- 500 g beef brisket
- 1 potato
- 1 spring onion
- 1 ginger
- 2 spoons peanut oil
- 1 spoon old soy sauce
- 1 spoon raw soy sauce
- 2 g salt
- 10 g rock sugar
- 1 star anise
- 2 g peppercorns
- 1/2 tbsp soybean paste
- 2 spoons cooking wine
- 1 coriander
Instructions
- Beef brisket first soaked in clean water, change water a few times, then rinse and cut into small pieces.
- Pour peanut oil into the pan, stir-fry the shallots, ginger slices, star anise, and peppercorns, then add soybean paste, and pour in two bowls of water to boil.
- Pour the soup into a casserole, then add cooking wine, old soy sauce, raw soy sauce, rock sugar, stir well, put beef brisket in the casserole, boil on high heat and simmer for 1 hour.
- Peel the tomatoes and cut into large pieces, peel the potatoes and cut into pieces.
- Put potatoes and tomatoes into the pot, add salt and mix well, continue to simmer until potatoes are soft.
- Place the coriander leaves on top.