The tomato stew with beef brisket is actually simple, but there are a few tricks you need to master to make it a soft and flavorful stew. One of the most critical is that you can’t cook raw beef directly in the pot with tomatoes, because tomatoes produce a weak acid when they are heated, and this weak acid Cooking directly with raw meat will make the meat very mushy. This is why you need to blanch the brisket before you put it in the pot, so that the stew will be rosier.
It is also highly recommended to use butter when cooking tomato beef brisket, as the creamy flavor from the butter will make the whole pot of soup more fragrant and rich.
Here is a detailed recipe for beef brisket stew with aromatic tomatoes.
|1 small box.|
2g cooking wine / 5g butter / 3g light soy sauce / 10g ketchup / 5g salt
How to make beef brisket with tomatoes
The brisket is cut into small pieces and can be soaked in advance to remove blood.
In a pan of cold water add the ginger and some wine, bring to a boil over high heat and cook for 2-3 minutes, rinse out the blood.
Melt the butter in the pan and sauté the onions.
Add the blanched brisket to the pan and stir-fry until slightly browned and spicy, add the millet and stir-fry.
Add the tomatoes, stir-fry the tomatoes to release their juices, then add the tomato paste, add the water that has covered the tomatoes and the brisket, bring to a boil over high heat, reduce the heat to low and simmer for 1 hour or 30 minutes in a pressure cooker.
After 50 minutes, open the lid and add the shredded konjac, cover the pot and cook for another 10 minutes.
After the brisket is completely cooked, reduce the heat, add salt and the right amount of soy sauce before pot, sprinkle with shallots garnish, delicious tomato brisket is complete.
2, beef brisket must be blanched first, do not cook raw brisket with tomatoes, the meat will fizzle.
3, stewed meat and water must be added once enough, repeatedly add water will affect the taste, must not be added must add warm water.
4, add salt and soy sauce to taste before the pot, add salt too early, the meat will not be easy to rot after encountering salt. So stew well and then add, beef more rotten more flavor.
Tomato brisket is a very classic national dishes, healthy and delicious, included in the healthy recipes of athletes, that is, because it is rich in nutrients, can be a good guarantee of long-term high-intensity exercise athletes a reasonable diet, tomato brisket is also a sweet and sour, appetizing and delicious, tasty soup, very nourishing delicacies, the weather is turning cold, the family cook a pot of tomato brisket, eat to the stomach incomparably warm, the soup can drink all the light.
The practice of tomato stewed beef brisket, you have any good practices and suggestions, welcome to share with me in the comments section and exchange yo! If you like this article, don’t forget to praise, favorite and forward.