Beef Ribs with Tomato

Name: Beef Ribs with Tomato
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Beef Ribs; 1000g tomato; a little parsley; 2 star anise; Some Scallions; Some Bay leaf; Some Cooking Wine; Some Rice vinegar; Some pepper powder; Some Ginger powder; Some Soy sauce; Some salt; Some ketchup

by A Miao’s Private Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The whole family likes to eat beef, or fried steak, or various stews, but they rarely use it for stir-frying, because they always feel that beef needs to be eaten in large chunks, especially in the cold winter in the north and snowy nights. It is a very happy thing to feast on at the table.
Sometimes I am an inexplicable person, forgetting when I heard that beef and potatoes were eaten together to hurt my stomach, and I have never used this combination ever since. Commonly used green radish (yes, not white radish. The green radish beef stew will burst the white radish from the mouth), carrots or tomatoes. Each has its own taste, just look at the mood at the time.
Many people like to use beef brisket. In fact, the best part of beef stew for me is the beef ribs, which are moderately fat and thin, and have a solid taste.
It's cold, and the sour tomato beef rib soup is guaranteed to make you appetite. "

Beef Ribs with Tomato

1. Prepare materials. There is no ginger at home, so ginger powder is used instead, preferably ginger.

2. Cut the tomatoes into cubes and don't need to be too small, because the beef stew will be tender for a long time.

3. The beef ribs are cut into pieces, the size is according to personal preference and own time. If you have enough time, you can make it a little bigger, and simmer it for a while. Time is a little shorter.

4. Fill a wok with water, add beef cubes, green onions, star anise, and bay leaves in cold water.

5. The fire boiled. Because the meat is very clean, you don't need to cook it separately and skim out the froth directly.

6. Add cooking wine, rice vinegar, light soy sauce (not too much), pepper powder, ginger powder, and half of the tomatoes. Bring to a medium-low heat and simmer for 40 minutes.

7. Then add the other half of the tomatoes and tomato paste, boil on high heat and simmer again on medium-low heat for 30 minutes, then add salt, and simmer for another 10 minutes.

8. If you like beef that is soft and rotten, you can appropriately increase the time and master it yourself.

Tips:
1 You need to buy fresh and clean ribs, because my method does not have the step of blanching, so they are stewed directly.
2 I don't like non-stick pans. Although it is convenient, I always feel that the coating is unhealthy, and the original taste of the dishes cannot be produced. So I have been using Supor's uncoated cast iron pan, 32cm large enough, and used it for many years. But the results in the last two years are obviously not as good as the previous ones. This dish does not use a casserole, it tastes better in an iron pot.
3 If you don't like too sour, you can omit the tomato sauce.