Stewed Beef Brisket with Tomatoes
1.
Cut all the ingredients into pieces and cut into sections for later use!
2.
Boil the sirloin in a pot under cold water, blanch for 3 minutes, remove and drain!
3.
Put garlic, ginger, cinnamon and star anise in a hot pot with cold oil! Stir out the fragrance! (Friends who like chili can add some chili!)
4.
Add pieces of carrot, onion, and celery, and stir fry for a delicious flavor!
5.
Add the tomatoes and stir fry for a while until the tomatoes are juicy! (Actually, the order of placing the dishes is not very particular. There are carrots and onions in the dishes, and my habit is to put them both first!)
6.
Stir fry the beef brisket for two or three minutes. (If you have tomato sauce at home, you can take two tablespoons, and the final juice will be thicker and more beautiful in color! Even if there is no tomato sauce at home, I didn’t put it!)
7.
Add boiling water to the ingredients, which is more than the ingredients that have been wiped, stir it slightly, pour it into a casserole and simmer! (Don't use cold water, because the ingredients are hot, add cold water to the protein and fat in the meat will quickly solidify, and the soup will be much less delicious! There is also the advantage of using a casserole, even if you don’t need to mention it, you don’t have to use a pot It must be stewed!)
8.
The whole process takes about 40 minutes, add salt in the stew for about half an hour, and simmer for 10 minutes to get out of the pot! Sprinkle some coriander! (Putting salt too early will cause the protein in the meat to coagulate, and the meat is not easy to stew. The tomatoes I bought are relatively soft, and they are very sweet when eaten alone. The sweetness in the finished product comes from the taste of tomatoes. The taste is sour and sweet! )
Tips:
What should be said or not are in each step! Look at the picture and cook directly if you find it troublesome!
