Sometimes, the exact thing you are craving is a thick, tasty stew that is richly aromatic. The harmonization of the fat and lean beef, along with the sweet and sour makes it the perfect dish to enjoy with rice.
Stewed Beef Brisket With Tomato
SERVING: 4 People
TIME: 1 hr
- 1½ lb Beef Brisket Flat
- 1 tbsp Cooking Oil
- 1½ cups Tomato, diced
- ½ cup Onion
- ¼ cup Garlic Cloves
- 4 stalk Green Onion
- 1½ tbsp Shaoxing Wine
- 1 tsp Salt
- ½ tbsp Sugar
- 1 tbsp Tomato Paste
- 4 cups Water
- ½ tsp Black Pepper
- 1 cup Carrot
- 1 lb Potatoes
- 2 tbsp Cornstarch Slurry (1 to 2 Ratio of Cornstarch to Water)
- 1 tbsp Green Onion, Chopped
Bring a pot of water to a boil, put the beef cubes in to boil. While boiling, skim off the foam. Keep the stove at high heat until the water boils again. Then take out the beef briskets. This step is to wash out the meat blood and fishy smell. (Take your time when you boil the meat. If the time is too short, meat blood can not be completely drained and it will taste raw.)
Turn stove on tp medium heat, add beef brisket, 1tbsp of cooking oil, tomato, onion, garlic cloves and green onion. Then stir fry for 2-3 minutes.
Next, add salt, sugar, tomato paste and water. Cook until the water boils. Then add black pepper and put on the lid of the pot. Simmer over low heat for 30-40 minutes. (when you add water to simmer the ingredients, make sure to add enough water at the beginning. it is better to not have to add more cold water halfway. Otherwise, the dish will not taste good.)
When the time is up, add carrots and potatoes. Simmer for another 20-30 mins until they are soft. Lastly, pour cornstartch slurry and add chopped green onion.
It is better to choose a beef brisket flat that is half tender and half beef. If the meat is too lean, it will taste too dry.
Feature: streaky beef brisket that mingles fat and meat perfectly. Smells good and the soup is rich and thick. The meat is very tender due to the tomatoes. It tastes sour and sweet, juicy and delicious.