Beef brisket and potatoes stewed with tomatoes

The beef brisket you bought from the supermarket is simply processed at home and stewed with tomatoes and potatoes and served with rice 🍚.

Because the brisket bought back has been cut into small pieces, there is no need to do too much processing, just soak it in water, soak the blood in it, and it can be stewed directly.

Soak the brisket in blood and rinse well.

Cut the top of the tomatoes with a cross knife, blanch them with boiling water, peel them, and cut them into small pieces.

Peel the potatoes and cut into hob cubes.

Then prepare an appropriate amount of ginger slices, rock sugar, spices, cinnamon, and bay leaves.

Remove from the pot and add oil, add rock sugar and stir-fry over low heat until caramelized, then add the processed beef brisket and stir-fry evenly.

Then add ginger slices, seasonings, cinnamon, bay leaves, plus a spoonful of soybean paste, light soy sauce, and a little dark soy sauce to continue stir-frying and coloring.

Then add the chopped tomatoes and fry the soup, then pour all the ingredients into the casserole, add the water that has overflowed the ingredients, bring to a boil over high heat, turn to low heat, cover with a lid, and keep it slightly open and simmer for an hour.

Finally, put in the chopped potato pieces, stir well, and continue to simmer until the potato pieces are soft and rotten.

The stewed beef brisket with tomatoes and potatoes will be even more delicious if you eat it with rice!