Braised Beef Brisket with Tomatoes
The strong beef and the soft tomato together, emitting endless charm, time as a medium, one rigid and one soft, finally become a perfect match. The red soup is fragrant and mouth-watering, and the brisket is fresh and soft, and the grains tease the taste buds of diners, so they can't help but feast on it. Outside is the cold windy cold world, inside stands hungry frozen shivering you, this time, the family for you to serve hot steaming tomato stewed beef brisket, even eat meat with soup, eat satisfied, eat all warm, how to eat and drink will not grow meat, only for you to increase energy and strength, there is better than it fat dishes?
--The bottom of the soup is not aromatic? Stir-fried tomato soup base is the key
1, first stir-fried onions, stir-fried until transparent, the aroma is overflowing and then the tomatoes;.
2, tomatoes require stir-frying until soft and sandy juice, which is the key to aromatic soup.
Tomato brisket stew is a soup dish, the ratio of vegetables and soup each for half, the most beautiful is the brisket just dipped in the soup, even eat and drink flavor. The soup base is light but not rich? Stir-fried tomato and onion soup is the key! Onions stir-fried until transparent to force out the aroma, tomatoes stir-fried to get up the sand juicy abundance, do the right step, your dish is a success. This is the meat to eat, do not care about the tomato particles melt, scattered in the soup, if you like to keep the tomato shape does not fall apart, it can not be both aromatic soup, this point is like our life, know how to choose, there are give and take.
Ingredients
Beef brisket 600g
2 tomatoes
Onion half
Half a large onion
4 small onions
Rock sugar 9 grains
Ginger 1 piece
Garlic 5 cloves
3 slices of fragrant leaves
Cinnamon 1 piece
star anise 2 pieces
Dried red pepper 5 pieces
Ajinomoto 2 tablespoons
1 tablespoon of soy sauce
Chinese cooking wine 3 tablespoons
Salt 3g
Sugar 2g
Oil
1.
Ingredient Collection
2.
Beef brisket cut large grain, eat meat to eat a pain, large grain to enjoy!
3.
Soak in water for 30 minutes to remove the blood and wash well.
4.
Add cold water to the pot, add small onion, ginger and 2 tablespoons of cooking wine to the water and boil for 5 minutes.
5.
Strain and wash with hot water to remove the foam and drain.
6.
Prepare auxiliary ingredients: cut green onion into pieces, pat garlic loosely, cut ginger into pieces, clean other spices and set aside.
Prepare the bowl sauce: 2 tablespoons of flavorful freshness, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, mix well and set aside.
7.
Slash the tomatoes, boil them in boiling water for a while, tear off the skin and cut them into pieces. Cut onion into small pieces.
8.
Heat the oil in a frying pan and sauté the onion until transparent.
9.
Pour in the tomatoes and stir-fry evenly, add 1 gram of salt, not only can code the bottom taste, but also can make the tomatoes quickly out of juice and sand.
10.
Stir-fry until the tomatoes are soft and sandy, turn off the heat and set aside.
11.
Add oil to the frying pan, cold oil into the icing sugar, simmer over low heat to appear brownish red.
12.
Pour in the brisket and stir-fry for color, color evenly and then pour in the spices and stir-fry for aroma.
13.
Pour in the bowl of juice and stir-fry for 2 minutes.
14.
Transfer all ingredients to a casserole dish, pour boiling water over the ingredients, and pour the sautéed tomatoes and onions in together.
15.
Add 2 grams of sugar to neutralize the acidity of the tomatoes, bring to a boil on high heat, turn down the heat, cover the pot and simmer on low heat for 1.5 hours.
17.
Finished product
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