Beef brisket stewed with tomatoes and carrots, don’t overeat
Ingredients
- Beef Brisket 1.5kg
- Tomato 3
- Carrots 2 pieces
- Green onion Half section
- Ginger 4 slices
- Garlic 4 cloves
- Anise 1 piece
- Zanthoxylum bungeanum 10-15 capsules
- Red dry pepper 3 pcs
- Rock candy 4 pieces
- Cooking wine 2 spoons
- Light soy sauce 2 spoons
Steps
1. Prepare all materials
2. Cut the beef brisket into larger pieces, because the meat will shrink during the cooking process. Soak the cut meat in a basin of cold water to remove blood and water, and soak it for about 30 minutes. You can change the water 1-2 times in the middle.
3. While soaking the beef brisket, cut the green onion and red pepper into sections, and slice the ginger and garlic
4. Boil the tomatoes in a pot, peel them, and then slice them; cut the carrots into pieces with a hob and set them aside
5. Put the soaked beef brisket into a pot of cold water, cook over high heat until the blood emerges and the meat turns white. Remove the beef brisket and rinse it with warm water to remove any foam, blood and other dirt, then drain and set aside
6. Pour cold oil into the pot, add onion, ginger, garlic, red pepper, star anise and Sichuan peppercorns and saute until fragrant
7. Pour in beef brisket and stir-fry, add cooking wine and light soy sauce and stir-fry until color
8. After the beef brisket is colored, heat the water in the pot until the water is enough to cover the meat, then turn to low heat
9. In another pot, fry the tomatoes. After the tomatoes produce red oily juice, pour in half a bowl of hot water, stir well and then turn off the heat
10. Pour the fried tomatoes into the beef brisket pot
11. Add carrot cubes, salt and rock sugar and stir evenly
12. Cover the pot and continue to simmer for 40-50 minutes without opening the lid
14. Finally, sprinkle with chopped green onion or coriander to enjoy the warm hospitality of winter nights~
