Tomato Braised Beef Brisket
Beef brisket simmers in a claypot with ripe tomatoes for forty minutes until the fruit collapses into a silky sweet-savory gravy. The long stew tenderizes the meat and brightens it with tang, a comforting classic served over rice or noodles.
Instructions
- 1
Soak the beef brisket to release the blood, cut it into pieces, then put it into a pot with cold water, add ginger slices and cooking wine to blanch out the blood, and rinse clean with warm water.
- 2
Add vegetable oil to the pot and sauté the green onions and ginger until fragrant, then add the beef brisket and stir-fry for a while.
- 3
Add green Sichuan pepper powder, five-spice powder, and light soy sauce, stir-fry evenly, then pour in an appropriate amount of warm water.
- 4
Transfer to a clay pot, add the chopped tomatoes, bring to a boil, then simmer over medium heat for 40 minutes. Add salt, simmer over medium heat to slightly thicken the sauce, and sprinkle with chopped green onions before serving.
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Ingredients
Main Ingredients
- Beef brisket1000g
- Tomato4 piece
- Green onion1 section
- Green Sichuan pepper powder1 匙
Auxiliary Ingredients
- Ginger1 piece
- scallion1 stick
Seasonings
- Vegetable oil1 spoon
- cooking wine1 spoon
- Five-spice powder1 匙
- light soy sauce2 spoon
- Salt1 匙