Classic stewed beef brisket with tomatoes, simple and easy to do, beef nourishing and soft, tomatoes appetizing, appetizing oh!

Ingredients ?

Beef brisket moderate

Tomatoes 4

Anise 1

Cinnamon a small piece

Ginger a small piece

Pepper a small handful

Old soy sauce moderate

Salt moderate

Monosodium glutamate moderate

Dried chili moderate

Beef brisket stewed with tomatoes

Methods ?

Brisket washed and cut into 3 * 3 cm size pieces

Ginger patted, dried chili peppers, star anise, cinnamon, pepper spare

Burn a pot of boiling water to blanch the beef drained

Pot the right amount of oil, peppercorns, chili peppers, star anise, cinnamon, ginger sautéed in a good amount of oil, in the cut pieces of the tomatoes (the first to put half of the amount of), stir fry a slightly reddish oil, add the blanched brisket, stir-fry evenly into the appropriate amount of soy sauce to turn evenly

Pressure cooker to put the right amount of boiling water, will be fried brisket pot all poured into the pressure cooker, high heat after the steam on the medium-low heat for 35 minutes

Frying pan to put the right amount of oil, into the rest of the half of the tomatoes and stir-fry a little bit, will be pressure cooker in the brisket and the soup all poured into the pot, high heat to collect the juice

The soup is thickened, put the salt and monosodium glutamate, the tomatoes are soft and then out of the water, and the soup will be ready. When the tomatoes are soft and rotten, it is out of the pot! The soup will be ready when the tomatoes are soft!

Tips

If you don't have a pressure cooker, a regular pot in the pressure cooker session stew for about 3 hours until the brisket is soft and rotten.