[shanxi] Stewed Beef Brisket with Tomato

Name: [shanxi] Stewed Beef Brisket with Tomato
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Beef with beef; 300g tomato; 2 pcs Dried chili; A paragraph Cinnamon; Some pepper; 1 star anise; 2 pieces Bay leaf; 1 Tsaoko; Some crystal sugar; Some Doubanjiang; Some Vegetable oil; Some salt

by Xing Xiaoya

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Stewed beef brisket with tomato was originally a Russian dish. Later, it was introduced to China during the time when my country was very friendly with the Soviet Union. It has gradually become a popular dish. Now it has been transformed to be more suitable for the tastes of the Chinese people. People eat it everywhere in our country. Which local dish.
This product uses the Shanxi boiled topping method. Simmer the tomato juice on a low heat until the soup is thick, meaty and sweet and sour. It is very delicious! "

[shanxi] Stewed Beef Brisket with Tomato

1. Wash the beef and cut into 2cm square pieces. If you are too lazy to read the full text, please read one sentence to finish the procedure: remove the blood from the beef → stir-fry ingredients → stir-fry beef → stir-fry tomatoes → add soup and simmer → cook.

[shanxi] Stewed Beef Brisket with Tomato recipe

2. Blood removal water: Put an appropriate amount of water in the pot, add the beef cubes after the water is boiled, and blanch it

3. After the beef changes color, remove and drain

4. Cut the tomatoes into 1~2cm size tomatoes

5. Dried chili, cut into sections

6. Add the right amount of vegetable oil to the soup pot

7. When the oil is seven minutes hot, add the dried chilies and fry on low heat

8. After the chili is sautéed, add beef cubes and fry for 2 minutes

9. Add crushed tomatoes and sauté slowly over medium heat

10. Stir-fry until the tomatoes are completely melted

11. Add Chinese pepper, star anise, bay leaves, grass fruit, rock sugar, and add an appropriate amount of bean paste, stir fry slightly

12. Add appropriate amount of water until the beef is covered, and simmer slowly

13. Simmer for about 40 minutes, turn on high heat to collect the juice, add a small amount of salt to taste according to personal taste

14. Out of the pot!

15. The meaty aroma of beef is mixed with the salty aroma of bean paste and the sweet and sour taste of tomato. It is very delicious!

Tips:
1. The beef stew should not be sparing of the fire, and simmer slowly for a few hours until the beef tendons are soft and rotten;
2. Pepper, star anise, bay leaf, grass fruit, bean paste and other ingredients can be fried when choking dried chili, or added in stewing soup. The former has a stronger flavor, while the latter retains the flavor of beef and tomato more;
3. There is salt in the bean paste, so add a little less salt.

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