Add a "stewed beef brisket with tomatoes" to the Chinese New Year's Eve rice, and the meat is soft and rotten and the soup is delicious, meaning that the cow is angry

Today, I will share with you a dish of "stewed beef brisket with tomatoes", the meat is soft and delicious, the soup is thick and delicious, and the dish is red-hot, which means that the Year of the Ox is "bullish".

I believe that many friends like to eat stewed beef brisket with tomatoes, especially favored by female friends and children, with a sweet and sour taste, especially appetizing. However, many friends don't know whether to fry tomatoes or beef brisket first, resulting in the taste of the beef brisket in the finished vegetable and the soup of the tomatoes is not particularly thick. Here are the specific recipes and some tips for this dish.

【Stewed beef brisket with tomatoes】

Prepare ingredients: 1000 grams of beef brisket, 500 grams of tomatoes, 2 star anise, 2 dried chilies, 2 bay leaves, 2 slices of ginger, a little pepper, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of tomato paste, an appropriate amount of light soy sauce, and a little cooking wine.

Steps:

1. Cut the fresh beef brisket into pieces of about 2 cm square, put it in a basin, add water that has not covered the beef, soak for 2 hours, and soak the blood in the beef. Don't cut the brisket too small when changing the knife, as the brisket will shrink after blanching.

2. Add water to the pot, blanch the beef brisket in a pot under cold water, skim off the surface foam after boiling over high heat, add some cooking wine to remove the smell, continue to cook for 2 minutes, and then remove it.

3. Rinse the brisket with water several times, and control the moisture after washing.

4. Put the brisket into the pressure cooker, then add ginger slices, star anise, bay leaves, peppercorns and dried chilies, add water that has not been the brisket, then add a little light soy sauce to increase the bottom taste, cover the lid of the pressure cooker after boiling on high heat, time after the pressure cooker is steamed, and cook on high heat for about 15-20 minutes.

5. When it is time for beef stew, we will process the tomatoes, scald the skin of the tomatoes with boiling water, and then tear off the skin and cut it into small pieces.

6. After the brisket is cooked, remove it and set aside.

7. Add an appropriate amount of cooking oil to the wok, add a small spoon of tomato paste after the oil is hot, fry the tomato sauce until fragrant, and then add the tomato pieces; Add salt and sugar and continue to stir-fry until the tomato broth is stir-fried.

8. After stir-frying the tomatoes out of the soup, add two spoonfuls of the original soup of boiled beef, then put the beef brisket into the pot, turn to medium-low heat after boiling, and continue to simmer for about 10 minutes to make the beef brisket absorb the taste of the tomatoes.

9. Finally, turn on the high heat to collect the soup in the pot, and burn the soup until it is viscous.

Remove from the pan and place on a plate and garnish with a little coriander.

Tips:

1. Be sure to soak the beef brisket before blanching, which can effectively remove the fishy smell of the beef brisket.

2. Use a pressure cooker to cook the brisket for about 15-20 minutes, and this time is determined according to the size of your own fire; If you cook the brisket in a regular soup pot, it will take about 45-60 minutes.

3. The taste of this dish is sweet and sour, so you don't need to add salt when cooking the brisket, just add a little light soy sauce to give a base taste; When stir-frying tomatoes, adjust the flavor well, and put a little more sugar to neutralize the sourness of the tomatoes and increase the sweet and sour taste of the dish.