Back to Recipes
Tomato Beef Brisket Soup
Tender beef brisket pressure-cooked with chunky tomatoes and scallion in cooking wine and soy sauce, yielding a tangy-sweet, deeply savory soup with melt-in-the-mouth meat.
Instructions
- 1
Wash it clean after thawing.
- 2
Cut the green onions into sections and the tomatoes into pieces.
- 3
Place the beef brisket chunks at the bottom of the electric pressure cooker, add cooking wine and light soy sauce, then add the tomato chunks and sections of green onion, pour in a small amount of water, and set to forty minutes.
- 4
After the time is up, you can transfer it to a clay pot to simmer slowly, or you can finish it by reducing the sauce over high heat according to your needs.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Main Ingredients
- Beef brisket500g
- Tomato3 pieces
- corn kernelsto taste
Auxiliary Ingredients
- chopped green onionsto taste