Beef Brisket and Tomato Claypot

Name: Beef Brisket and Tomato Claypot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Beef Brisket; 4 tomato; 3 teaspoons salt; 1 piece crystal sugar; 2 pcs star anise; 0.5 teaspoon pepper; 1 piece ginger; 1 tbsp Cooking Wine; 1 shallot; 1 tbsp Tomato sauce

by ss908

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Knowing to cook the sirloin, the little one went to the balcony and pulled out two small radishes. Poor small radishes that hadn't grown yet! But the remaining sirloin is too fat. Change to tomato for braising. The sweet and sour sirloin is not greasy. The thick tomato soup is just right for the noodle soup for the next breakfast! "

Beef Brisket and Tomato Claypot

1. Raw materials

2. Cross the tomatoes with a knife, warm them slightly in hot water, peel them, and cut into pieces

3. Cut the sirloin into pieces with a flat knife (the casserole does not need to be simmered for too long), and remove the blood in boiling water

4. Marinate the washed beef brisket with ginger, spring onion, salt, cooking wine, and pepper for ten minutes

5. Heat the sirloin, star anise, and rock sugar in a hot pan and sauté until fragrant

6. Add the sliced tomatoes and fry for a while, add over-top water, and transfer to a casserole

7. Cover and simmer for 40 minutes. Add a spoonful of tomato sauce before serving to make it more fragrant.

8. Finished product. The little radish roots that I can't bear to throw away are also delicious when cooked!

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