Stewed Beef Brisket with Tomatoes and Potatoes

Name: Stewed Beef Brisket with Tomatoes and Potatoes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Beef Brisket; 2 pcs potato; 2 pcs tomato; 1 piece onion; Some Rapeseed oil; Some Ginger garlic; 2 tablespoons Cooking Wine; 1 tablespoon Soy sauce; a little salt; 1 shallot

by Xiao C

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I remember one time when my father brought back several kilograms of fresh yak meat from the grassland, my grandmother prepared beef for dinner. But the beef that night was not fried or braised, but stewed with tomatoes and potatoes. Grandma saw that the tomatoes in the yard were all ripe, so she picked some and added potatoes, and simmered onions with the sirloin. It was the first time I ate sirloin with tomatoes and potatoes. The taste was very good and my grandma handled the sirloin very well. The stewed sirloin had no smell. I don't know how many bowls of soup I drank that time.
Today I will share this stewed beef brisket with tomatoes and potatoes. The ingredients don’t need too much, and the stewed soup tastes delicious. "

Stewed Beef Brisket with Tomatoes and Potatoes

1. Peel and cut tomatoes and potatoes, and cut onions into small pieces. Cut the sirloin to the right size, add cooking wine, ginger slices and light soy sauce and marinate for half an hour.

2. Pour an appropriate amount of rapeseed oil into the pot. After the oil is cooked and blanched, add the marinated sirloin and stir-fry until the excess oil comes out.

3. Then add tomatoes, and onions continue to fry until juicy.

4. Then add tomato sauce and fry until fragrant. Add a little water, put the ingredients in the pot into the casserole, turn the heat to a boil, then turn to a low heat to simmer.

5. Add the diced potatoes to the simmer for 1 hour, and continue to simmer for half an hour. Turn off the heat, add a pinch of salt to a bowl, and sprinkle with some green onions.