The method of stewing beef brisket with universal tomato

Health benefits

Soybeans: reduce swelling

Ingredients and materials

Beef brisket 1kg

1 onion, 1 potato, 1 white radish each

2 small handles of soybeans

Chili powder, a small amount of pepper powder (approximately 1.5g each can be omitted)

Garlic/fragrant leaves/dried basil 4 cloves/3 slices/1.5g

15ml for both light and dark soy sauce

Tomato sauce/fresh tomatoes 160g/3 pieces

1L of water

A little salt

The method of cooking beef brisket with a versatile tomato stew that is appetizing and heartwarming

1. Wash the beef brisket chunks thoroughly (wash until there is no more blood to prevent the beef from having a strong fishy smell). I have washed them about 5 times

Blanch beef: put some water and beef brisket into the pot, add a bottle of Baijiu and 3 pieces of ginger, cover the pot and boil until the water is boiling, then turn off the fire and let it cool for 2 minutes (skim the foam boiled in the water halfway)

Wash the soybeans and soak them in water for one night or 3 hours (if not available or not preferred, it can be omitted)

2. Put garlic slices, fragrant leaves, onion chunks, chili powder, pepper powder, and two pieces of fat beef brisket into the pot and stir fry until fragrant

3. Add soy sauce and stir fry until the beef brisket is colored

4. Add tomato sauce and crushed basil, stir fry evenly over low heat

(The aroma and sweetness of basil match well with tomatoes, so a little bit was added and cannot be omitted)

(Tomato sauce can be replaced with 3 fresh tomatoes. If tomatoes are used, it is recommended to add some sugar because tomato sauce itself contains sweet and sour sugar.)

5. You can stir fry for a while longer to fully wrap each piece of beef with tomato sauce

The beef made in this way has a rosy and beautiful color

6. Pour another pot into water and bring to a boil. Add soybeans and an appropriate amount of salt to season, cover the pot and simmer over low heat for 30 minutes

(Do not add too much water at the beginning to avoid diluting the taste with too much water)

7. Add white radish chunks and continue cooking for 30 minutes

(I cut the pieces quite large because they need to be cooked for a long time, about 3x3 thick.)

8. Add potato chunks and cook for another 30 minutes

(Put them separately because potatoes are easy to ripen and if they are placed too early, they will cook until they are tender. If the amount of beef is small, it can reduce the cooking time.)

It is recommended to leave it overnight for a better taste before eating

9. The beef has a bright red color, and the side dishes have been stewed and fully absorbed the tomato soup, which is very flavorful. The beans are also soft and fluffy

10. Slightly sour soup is appetizing and served with meals, perfect for autumn and winter with personal warmth

11. The best part of this dish is that it can be served with noodles, Mantou, Steamed rolls, or boiled with other vegetables

12. As long as the ingredients are prepared, you can cook a pot of vegetables and meat, and the difficulty is not too high. Good news for novices and lazy people

Tips

The key points are all written in (). Basically, just stir fry for a while and leave the rest to time. You don't need to check the heat when stewing. A big pot doesn't make a big pot haha

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