Beef Brisket in Tomato Stew
1.
Wash the sirloin and cut into pieces, blanch it in a pot of boiling water for about 2 minutes, and rinse it off with warm water that does not burn your hands.
2.
Put it in a pressure cooker and heat water until the beef has just been covered. Put 1 piece of bay leaf and 2 pieces of ginger. After SAIC, it will cease fire for about 20 minutes and exhaust naturally.
3.
Remove the soup with the meat, remove the bay leaves and ginger. The meat is crispy and the soup is clear.
4.
Beef stew is to prepare ingredients: peel tomatoes and cut into hob pieces; cut carrots and onions into small cubes; mince garlic cloves; prepare tomato sauce.
5.
Heat up the wok and turn to low heat, add olive oil and minced garlic, and stir fry for a fragrant flavor.
6.
Add the diced carrots and onion, stir fry over low heat until the onions are transparent and the carrots become soft.
7.
Add the tomato sauce and stir-fry evenly.
8.
Add beef and stir fry evenly. This is to observe the color, if it is not red enough, you can add a little more tomato sauce.
9.
Add the stock of beef stew, turn it to a high heat and bring it to a medium-low heat, add a lid and simmer for a while.
10.
When the soup thickens, add the tomato cubes, stir-fry evenly, boil again, add salt and pepper to taste.
11.
It tastes great!
12.
Take a pinch!
Tips:
1. Beef: Beef is sweet, flat, rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body’s ability to resist diseases. It can supplement blood loss and blood loss for growing and developing children, as well as those who have undergone surgery and after illness. It is particularly suitable for repairing tissues and so on. Stewed beef is the best way to preserve beef's nutrition. Therefore, this dish should be stewed first, and then flavored, avoid simmering and stewing with other ingredients for a long time.
2. Tomato and tomato sauce: Fresh tomatoes are highly nutritious vegetables and fruits with high moisture, low fat, and rich in vitamins and minerals. The most exciting nutrition in tomatoes is the strong antioxidant-lycopene, which can effectively improve the body's immunity. force. However, lycopene can only be released more effectively after high-temperature cooking, and high temperature will cause a large loss of vitamin C. Ketchup, especially high-concentration ketchup, contains high-component lycopene. Therefore, fresh tomatoes and ketchup are used at the same time. In the final stage of cooking, fresh tomatoes are added to the pot, which can complement each other's nutrition and make the ingredients more comprehensive.
The sweet and sour taste and attractive color of this dish are all due to the ketchup, but you should pay attention to it when seasoning. The ketchup contains salt and sugar, so there is no need to add additional sugar to the dish. The salt should be added in an appropriate amount, and the taste is sweet and sour. Do not use seasonings such as monosodium glutamate and chicken essence for dishes.
To buy ketchup, choose regular merchants and high-concentration big-brand products. Bags and bottles are safer than tinplate cans.
3. Carrots and onions, then it goes without saying.
This dish is called a "rice killer" with rice; when it is served with steamed buns, even the soup will be dipped; it is also quite right to serve as a topping for a bowl of noodles.
