Brisket has more lean meat, less fat, and with sinew, which needs to be stewed for a long time to soften, in addition to the brisket's coarse fiber, which needs a long time to heat to improve.

So, in order to stew brisket soft and juicy, the choice of ingredients and the treatment of ingredients to work hard, of course, the most convenient is to use the pressure cooker, the emergence of the pressure cooker to a lot of food cooking greatly save time.

So, how to deal with as well as stewed brisket to be soft and tender that?

1, choose the right brisket: the choice of brisket is very important, to choose the kind of fat and lean, more fat, this is easier to stew and more flavorful.

2, pat the brisket: you can use the back of the knife to pat the brisket, so that the beef fibers become loose, and cut the brisket when the brisket should be cut in the opposite direction of the grain.

3, do not cold and hot: stewed brisket should not be cold and hot, and in the middle of the water should be heated water, or brisket is very easy to harden.

4, add accessories: stewed brisket can be added hawthorn, lemon slices, tomatoes and other acidic substances, so that stewed brisket is easy to stew.

After my analysis above, we have a certain understanding of stewed beef brisket, buy brisket when it is best to buy this kind of fat and lean meat, today I will share a tomato stewed beef brisket, this dish is hearty and fragrant, the soup is sour and beautiful, soft and juicy, brisket is a more classic way of cooking, to do this dish, the blanching of beef brisket must be cool water in the pot, stewed beef brisket to the pot when you want to add Hot water, so that the brisket will not be suddenly cold and become firm, the soup must be added enough at a time, so that the stew out of the soup is more delicious, it is best to use a pressure cooker, time-saving and labor-saving.

tomato stewed brisket - features: hearty fragrant, sour soup, soft and juicy

main ingredient: brisket tomatoes

Auxiliary ingredients: onion, ginger, garlic, wine, soy sauce, pepper, cooking salt

-- practice steps -

1, first of all, the top of the tomatoes to play cross cuts, pot of boiling water, after the water boils tomatoes in the water hot, you can easily pull off the skin of the tomatoes.

2, and then cut the tomatoes into small dices, onion, ginger and garlic minced spare.

3, buy a good brisket in advance with water to soak a little, and then cut into chunks, not too small, too small, if the brisket out of the stew is very difficult to eat the feeling of soft and juicy.

4, add cool water to the pot, add onion and ginger, pour in a little wine, put the brisket, after the water boils, skim off the top of the floating foam, and then put the brisket out, rinse with warm water.

5, start a pot of oil, after the oil is hot, onion, ginger and garlic burst incense, add brisket pieces stir fry, stir fry until the surface of the brisket no moisture, add a small amount of pepper, add a small amount of soy sauce, and then add the right amount of hot water.

6, after the water boils, transfer to the pressure cooker, pressure cooker after steam pressure 8 minutes.

7, and then the pressure cooker brisket with the soup together into the stew pot, add tomato pieces, add a little sugar, add the right amount of salt, after the water boiled to medium-low heat to continue to stew for 25 minutes.

8, out of the pot into a bowl, sprinkle a little parsley, delicious tomatoes stewed brisket can be eaten.