How to cook Stewed Beef Brisket with Tomato and Potato?

Stewed Beef Brisket with Tomato and Potato

[Tomato sirloin] Never eat enough dishes! The potatoes are soft and delicious, the beef is fat but not greasy, and the soup is sweet and sour. In the cold spring weather, the stomach will be warm to eat, and it is super happy!

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Course: Main Course

Cuisine: Chinese

Keyword: Stewed Beef Brisket with Tomato and Potato

Prep Time: 12

Cook Time: 1 50

Servings:

Calories: 565kcal

Author: Jerry Ye

Ingredients

650 g Beef Brisket
150 g tomato
100 g potato
shallot right amount
ginger right amount
10 g cooking wine
10 g thin soy sauce
salt right amount
vegetable oil right amount

Instructions

Prepare the ingredients
First cut the Beef Brisket into pieces~
Slice ginger, cut green shallot into sections~
Put the Beef Brisket in cold water, then add sliced ginger and green onions~ Pour some cooking wine~
Cook it on fire~
Remove the top foam~
Take out the cooked Beef Brisket, pick out the green onions and ginger inside~
Wash tomatoes, peeled and cut into pieces~
Pour the right amount of oil into the pot, then put the tomato chunks into the pot~
When the tomatoes are fried until the soup is thick, the Beef Brisket can be cooked~
Stir fry for a while, add some soy sauce and stir fry~
After that, you can heat up the water and add it until it's flooded. Put the lid on, turn to low heat and cook for 90 minutes~
Cut potatoes~
Put the potatoes in the pot, then add a little salt to the pot; cover and cook for another 10 minutes~
Uncover the lid, the potatoes and Beef Brisket are boiled so crispy and fragrant, and they are greedy~ Sprinkle some chopped green shallot to enhance the flavor and increase the value~
Full pot