Stewed Beef Brisket with Tomato

Name: Stewed Beef Brisket with Tomato
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Beef Brisket; 2-3 tomato; 2 pcs potato; 1/2 onion; Some ketchup; Some Green onions; Some ginger; Some garlic; Some star anise; Some Cinnamon; Some Bay leaf; Some Tsaoko; Some salt; Some Sugar

by Xiao Dong Niu@kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Like to eat meat, I prefer the kind with a little fat. Just like pork belly, my favorite is the sirloin, and the sirloin with tendons, meat and oil at the same time, whether it is braised or clear soup, it is delicious My favorite is the tomato stewed sirloin, the sweet and sour taste, the bright color makes people appetite at first glance, the sirloin is fat and not greasy, and it is delicious!
Tomatoes are rich in lycopene, which has a strong antioxidant function. Lycopene combines with animal protein and fat in sirloin, which is more conducive to human digestion and absorption. Beef brisket is warm and easy to get angry if you eat too much. Tomatoes are relatively cold, and the two together have the effect of neutralizing cold and heat. Therefore, people of any physique are very suitable to use tomato stewed sirloin. The two are a perfect combination! The organic acids such as malic acid and citric acid contained in tomatoes not only protect the vitamins contained in them from being destroyed by cooking, but also increase the acidity of gastric juice, help digestion, and adjust gastrointestinal function. It is especially suitable for spleen and stomach deficiency and poor gastrointestinal function. Good friends! "

Stewed Beef Brisket with Tomato

1. Cut the sirloin into 2 cm square pieces;

2. The sirloin is blanched under cold water to remove the blood foam. The sirloin that has been blanched is washed with hot water to wash the foam, and drain the water for later use;

3. Put the blanched sirloin in the pot, add enough water, a little ginger and two or three pieces of white onion. After the fire is brought to a boil, the guy simmers for about an hour;

4. When stewing the sirloin, prepare the seasonings, white onion, garlic, star anise, cinnamon, fragrant leaves and grass fruit;

5. Wash the onion and cut into crescent slices, peel and wash the tomato and cut into pieces;

6. When simmering for a little time, remove the sirloin and drain off the broth. Don't use white onion and ginger, and keep the sirloin soup for use;

7. Heat the wok, add a little oil, add the sirloin and stir-fry for a few minutes until the sirloin is slightly oily (this is the key step for the sirloin in the tomato sirloin to taste delicious);

8. Add the prepared seasoning and stir fry to create a fragrance;

9. Add tomato and onion and stir fry for a few minutes until the tomato becomes soft and stir-fry the soup;

10. Then add an appropriate amount of tomato sauce and stir-fry evenly (this is the key step for the thick and delicious tomato sirloin soup);

11. Add the stewed beef brisket in the broth, bring to a boil on high heat, turn to low heat and simmer for about 40 minutes;

12. When simmering the tomato sirloin, peel the potatoes, wash them, and cut them into pieces;

13. After the tomato sirloin is simmered for about 40 minutes, add potatoes and continue to simmer;

14. Simmer until the potatoes are soft and rotten and the soup thick, add appropriate amount of salt and sugar, and stir-fry evenly;

Tips:
1. After the first stew, the sirloin must be put in a frying pan and stir-fried to get the oil, then add the seasoning and tomato to stir-fry, so that the meat is fragrant;
2. Tomato stew sirloin must put a little tomato sauce in it, so that the stewed sirloin will have a thick and delicious soup. This is no substitute for how many tomatoes are put!