[stewed Beef Brisket with Tomato and Carrot]: A Classic Taste that Everyone Loves

[stewed Beef Brisket with Tomato and Carrot]: A Classic Taste that Everyone Loves

1. Prepare all materials;

2. Cut the sirloin into large pieces, wash it a little, and soak it in clean water for 2 to 3 hours (I soaked it overnight), and replace the precipitated blood several times during the period;

3. Soaked sirloin, clean, drain and set aside;

4. Put a large amount of water in the pot, the pot is bigger, the water is wider, put in sirloin, ginger skin, and appropriate amount of white wine;

5. After boiling on high fire, remove the foam on the surface until the soup is clear;

6. Take out the sirloin, wash it with warm water, drain the water, cut into palatable pieces, set aside;

7. Use the blade to follow the arc of the tomato and lightly scrape the surface;

8. Until the surface of the tomato is wrinkled and slightly separated from the flesh;

9. At this time, the skin of the tomato can be easily peeled off;

10. Handle other ingredients well. Peel the garlic, cut the ginger into thick slices, cut the tomato into small cubes, remove the root of the onion and wash and tie the knots, remove the root and outer skin of the onion, and cut into cubes for later use;

11. Put a little cooking oil in the wok, heat the wok with cold oil, add the green onion, ginger and garlic;

12. After sautéing, add the diced onion, continue to low heat, and fry until the diced onion is transparent and soft;

13. Add diced tomatoes;

14. Turn to medium heat, stir fry while pressing the tomato with a spoon to make it easier to soften;

15. Until the tomatoes are fried with red oil, the whole becomes a paste;

16. Add cut beef;

17. Stir fry continuously to make the beef and the ingredients in the pot mix evenly;

18. Add light soy sauce and stir fry until the ingredients are evenly colored;

19. Add warm water without any ingredients;

20. Wash the bay leaves and tangerine peels beforehand and add them to the pot;

21. The fire boils the ingredients;

22. Put the ingredients in the pot, including the soup, into the casserole, continue to boil over high heat, and remove the surface foam properly;

23. Turn to low heat, close the lid, and start simmering;

24. After about an hour, the soup in the pot will be collected by about half;

25. Peel the carrots, cut into pieces with a hob, and add to the pot;

26. Add rock sugar

27. Stir the ingredients in the pot evenly;

28. Add appropriate amount of edible salt;

29. Cover and simmer until the beef is crispy and can be easily pierced with chopsticks;

30. If there is still a lot of soup in the pot, heat up the sauce to the extent you like. I like to have more soup with bibimbap, sprinkle with chopped green onion or coriander, drizzle some sesame oil, and serve

Tips:

1. Soak the beef in advance to remove part of the blood, and the cooked taste will be better. When soaking, remember to change the blood that separates out;

2. After the beef is blanched, be sure to clean the oil stains on the surface with warm water;

3. The method of peeling the tomato can also be blanched with boiling water after drawing a cross, or it is not necessary to peel it. I prefer the method of scraping with a knife. But tomatoes that are too soft are not suitable for this. In addition, the amount of tomato is added according to your preference. If it feels too sour, you can also use rock sugar to adjust it later;

4. When sautéing the onion, ginger, garlic and onion, be sure to reduce the heat to prevent the fry. If you want a richer flavor, you can also stir-fry the spices together. Onions must not be less, which can make the flavor of the dishes better, and at the same time make the soup thicker;

5. Tomatoes must be fry until they have a paste like red oil to taste good;

6. When braising beef, add warm water, not cold water. In fact, in this dish, in addition to the cold water used to clean and soak the sirloin at the beginning, warm water is used in the back. Keep this in mind;

7. The amount of salt and sugar can be adjusted according to your preference. Finally, pour some sesame oil when out of the pot, which can make the color of the dishes brighter and increase the fragrance. Of course, if you don’t like it, you can omit it.