Tomato stewed beef brisket

Ingredients: 600g beef brisket, 2-3 tomatoes, 2 potatoes, half onion;

Ingredients: appropriate amount of tomato sauce, green onions , appropriate amount of ginger slices, garlic, star anise, cinnamon and bay leaves, 1 grass fruit, appropriate amount of salt and sugar;

Method

1. Cut the beef brisket into 2 cm square pieces;

2. Blanch the beef brisket under cold water to remove the blood foam. Wash the blanched beef brisket with hot water to remove the foam, drain the water and set aside;

3. Blanch the brisket. Put the beef brisket into the pot, add enough water, a little ginger and two or three sections of scallions, bring to a boil and simmer for about an hour;

4. When stewing the beef brisket, prepare the seasonings, scallions, Garlic, star anise, cinnamon, bay leaves and grass fruits;

5. Wash the onions and cut them into crescent slices, peel and wash the tomatoes and cut them into wedges;

6. Stew them for an hour. Remove the beef brisket, drain the soup and set aside. Do not use the scallions and ginger. Reserve the beef brisket stew soup.

7. Heat the wok, add a little oil, add the beef brisket and stir-fry for a few minutes after the oil is hot. Until the beef brisket is slightly oily (this is the key step for the tomato brisket to taste delicious);

8. Add the prepared seasoning and stir-fry until fragrant;

9. Add tomatoes and onions and stir-fry for a few minutes until the tomatoes become soft and stir-fry out the soup;

10. Then add an appropriate amount of tomato sauce and stir-fry evenly (this is the key step to make the tomato beef brisket soup rich and delicious);

11. Add the beef brisket stew soup, bring to a boil over high heat, then turn to low heat and simmer for about 40 minutes;

12. While the tomato beef brisket is being stewed, peel the potatoes and wash them. , cut into pieces;

13. After simmering the tomato and beef brisket for about 40 minutes, add the potatoes and continue to simmer over low heat;

14. Simmer until the potatoes are soft and the soup is thick. If thick, add appropriate amount of salt and sugar, stir-fry evenly;

Tips

1. Be sure to put the beef brisket into the oil pan after stewing it for the first time. Stir-fry the oil, then add seasonings and tomatoes and stir-fry, so that the meat will be fragrant;

2. Be sure to put a little tomato sauce in the tomato stewed beef brisket, so that the stewed beef brisket will be thick and delicious. No amount of tomatoes can replace this!

This white radish stewed beef brisket is light and flavorful precisely because of the warm white radish, which greatly increases nutrition and health.

Beef brisket stewed with radish

Ingredients: 600 grams of beef brisket, 1 white radish; appropriate amount of garlic sprouts;

Seasoning: 1 star anise, 3 bay leaves, 1 cinnamon, a few peppercorns; 1 piece of ginger, 3 dried chili peppers; 1 tablespoon bean paste, a little salt;

Method

1. Cut beef brisket into large pieces, add butter Cut and set aside, peel and cut the radish into cubes, wash the garlic sprouts;

2. Boil the beef brisket in a pot of cold water until the beef changes color, and skim off the foam;

3. Remove the beef Drain, and set aside the cooked beef soup;

4. Put a small amount of oil into the wok to moisten it, add the butter cubes and stir out the oil and set aside; then heat the ginger slices , dried chili, pepper, bay leaves, cinnamon and star anise, stir-fry until fragrant, add the beef brisket pieces and stir-fry, stir-fry the Pixian bean paste until the color is bright red, then pour in the beef brisket soup and bring to a boil;

5. Turn high heat to medium and simmer for 30 minutes, then add radish and cook for 10 minutes. Season with a little salt and sprinkle in garlic sprouts.

Tips

1. When buying beef brisket, pay attention to buying beef with some fat, because the real aroma of beef brisket usually comes from this;

2. Pixian Doubanjiang recommends Juancheng brand. Just adjust the amount according to your personal taste. Because it has a salty taste, be careful not to add too much.

Beef has a relatively low fat content and is very suitable for people who are afraid of gaining weight or losing weight. It is more suitable to eat in this cold season. Add potatoes and carrots and stew them in a pressure cooker. It tastes delicious and the beef is also very crispy and sweet.

Potato stewed beef brisket

Ingredients: 500g beef brisket, 1 carrot, 1 potato, 1 spoon cooking wine, appropriate amount of ginger, 5 dried red peppers, 5 garlic, 2 bay leaves slices, 1 small piece of cinnamon, 3 star anise, 1 spoon of soy sauce, appropriate amount of salt, and a little oil.

Method

1. Wash the beef brisket and cut into large pieces

2. Peel and wash the carrots and potatoes and cut into hob pieces

3. Blanch the beef brisket in cold water in a pot. After taking it out of the pot, rinse the foam on it with clean water

4. Pour a little oil into the pot and add the washed and cut into small pieces of ginger and star anise. , cinnamon and stir-fry together

5. After the aroma comes out in the pot, add the beef brisket and stir-fry together

6. When the beef brisket is stir-fried until it changes color slightly, pour in the cooking wine and stir-fry quickly After frying for a few times, add soy sauce and stir-fry until the surface of the beef brisket is colored and turn off the heat

7. Pour the fried beef brisket into the pressure cooker, add dry red pepper, garlic, bay leaves and an appropriate amount of boiling water, and choose to simmer Stew function, start the pressure cooker

8. When the pressure cooker indicator light jumps to the keep warm state, open the lid and add potatoes, carrots and a little salt, select the stew function again, start the pressure cooker and cook for about 20 minutes.

Tips

1. The amount of water should not be too much, just enough to cover the ingredients

2. Use the pressure cooker twice to make the beef brisket taste better. It melts in the mouth, and is very suitable for the elderly and children

Stewing beef brisket with corn and taro is a great way to add fat in autumn and winter and as a warm-up dish in winter. It is a simple and easy-to-make home-cooked stew.

Corn stewed beef brisket

Ingredients: 500 grams of beef brisket

Ingredients: four taro, one tender corn

Seasoning: red wine 100 grams, 15 grams of tomato paste, appropriate amount of salt, appropriate amount of oil, one piece of ginger, one star anise, one piece of cinnamon, two pieces of bay leaves

Method

1. Cut the beef brisket into pieces.

2. Pour the beef brisket into a pot with cold water, add star anise, cinnamon bark, and bay leaves. Bring to a boil, skim off the foam, and cook for about ten minutes.

3. Cut the tender corn into small pieces and cut the taro into hob pieces.

4. Add appropriate amount of oil to the pot and stir-fry the tomato paste until fragrant.

5. Add the blanched beef brisket, add red wine and stir-fry.

6. Add taro and tender corn and stir-fry slightly.

7. Add an appropriate amount of boiling water, bring to a boil over high heat, then reduce to low heat and simmer slowly. If you are in a hurry, cook in a pressure cooker.

8. After simmering, add appropriate amount of salt and a little light soy sauce, stir well and take out the pot.

Tips: It takes longer to simmer directly in the wok. Corn can be added later. It is recommended to transfer it to a pressure cooker to stew, which is faster. If it is slow stewing in a wok, add a little more water. The pressure cooker needs less water.

Put sauerkraut and beef brisket together for a sour and appetizing energy meal.

Sauerkraut stewed beef brisket

Ingredients: sauerkraut, beef brisket, dried red pepper, ginger, garlic cloves;

Method:

1. Beef brisket with water Soak for a while, filter out the blood, wash and cut into small pieces; put the beef brisket in a pot with cold water, add cooking wine, bay leaves, star anise, cinnamon and other spices. After the water boils, cook for another minute or two, take out the beef brisket and put it in the flowing water. Rinse off the foam in warm water and drain the water;

2. Put the processed beef brisket into the electric pressure cooker, add an appropriate amount of water, add garlic cloves and ginger slices, and press for about 40 minutes; take out the beef brisket , drain the water and set aside;

3. Wash the sauerkraut, chop it into pieces, and soak it in water for a while; take out the sauerkraut and squeeze out the water before frying;

4. Prepare seasonings: mince ginger and cut into small pieces, mince garlic cloves; five or six dried red peppers; bay leaves, dried peppercorns, star anise, etc.;

5. Heat oil in a pan and add dry red peppers Stir-fry peppers, bay leaves, dried peppercorns, star anise and other spices until fragrant; add garlic cloves and ginger slices and sauté until fragrant; add beef brisket and stir-fry briefly, adding an appropriate amount of salt to taste in advance; add chopped sauerkraut that has been squeezed out of the water. Pour in the beef brisket stew soup (hot soup is suitable). The soup should be level with the ingredients. Add light soy sauce, dark soy sauce, and a small amount of salt. Simmer over low heat until more than half of the soup is reduced. Then turn off the heat (the soup is reduced). The process only takes about ten minutes).

Tips

1. If you use a rice cooker or an electric pressure cooker with the function of adding vegetables halfway, you can directly add the sauerkraut after stewing the beef brisket, and then simmer for about fifteen minutes. That's it;

2. Don't stew the sauerkraut for too long, as it will become rotten and unpalatable; of course, it depends on each family's taste;

3. How much soup is left in the end depends on Everyone’s preference.

It’s so delicious that you’ll even lick your nose after eating it. The spicy and mellow curry is soaked in the delicious beef brisket, creating a delicious dish that tastes mellow and warm. The soft and tender beef brisket is full of the rich curry. Sauce, sip the soup on the surface, add a piece of meat, you will definitely enjoy it!

Curry beef brisket

Ingredients: 500 grams of beef brisket, Haoda Kawang curry (spicy), one carrot, one potato, ginger, star anise, cinnamon

Seasoning: 2 teaspoons of white vinegar, 1 tablespoon of cooking wine,

Method

1. Wash and cut the beef brisket into small pieces, then soak in the blood in cold water.

2. Pour water into the pot, put the beef brisket in cold water, bring to a boil and cook for 2 minutes before taking it out.

3. Put the beef brisket into the electric pressure cooker, add cooking wine, white vinegar, ginger cubes, star anise, cinnamon and water, and press for 30 minutes.

4. Cut the carrots and potatoes into pieces and set aside.

5. Heat the oil in the wok and stir-fry the carrots and potatoes over high heat.

6. Transfer to the casserole and add the pressed beef brisket and beef brisket soup.

7. Add curry cubes.

8. Cover and simmer over medium heat for 20 minutes until the soup thickens.

Pumpkin has the effects of laxative, clearing away heat and detoxification; beef brisket helps to improve the body's disease resistance; soybeans have the effects of strengthening the spleen, diluting dampness and detoxifying. This soup can improve epididymitis.

Pumpkin, Soybean and Beef Brisket Soup

Ingredients: 200g beef brisket, 100g pumpkin, 85g soybeans, a little wolfberry

Seasoning: a little salt, 3g MSG, 3 grams of soy sauce, appropriate amount of green onions

Method

1. Wash the beef brisket, cut into small pieces, and boil in water; peel and flesh the pumpkin, wash and cut into small pieces; soybeans Wash the wolfberries and wolfberries separately and set aside.

2. Pour water into a clean pot over high heat, add beef brisket, pumpkin, soybeans, and wolfberry and cook until cooked. Add appropriate amount of salt, monosodium glutamate, and soy sauce, and sprinkle with scallions.

Tomatoes can not only prevent colds, but also clear away heat and nourish yin, and improve dry skin. In addition to strengthening the spleen and lungs and enhancing immunity, yam also has unique effects on nourishing the skin and beautifying the skin!

Tomato, Yam and Beef Brisket Soup

Ingredients: beef brisket, tomatoes, yam, ginger. (800G beef brisket is added with four tomatoes, and the soup has a rich flavor)

Seasoning: cooking wine, light soy sauce, dark soy sauce, salt and rock sugar.

1. Cut the beef brisket into several large pieces, add ginger slices to a pot of cold water and boil it for about 10 minutes to remove the blood.

2. Wash the cooked beef brisket with warm water and cut into small pieces.

3. Tomatoes can be sliced ??or diced.

4. Peel the yam and cut into pieces. (When peeling yam, you can wrap it in plastic wrap and peel it. If the juice is stained on your hands, bake it on the fire and it will not itch.)

5. Add ginger slices to the oil pan and sauté until fragrant. Add beef brisket and stir-fry until it changes color. (You can omit this step if you are afraid of being greasy. Stir-fry it in an oil pan for more flavor.)

6. Transfer the beef brisket to a casserole, add cooking wine, light soy sauce, dark soy sauce, rock sugar and appropriate amount of water and bring to a boil. (Don’t add too much water, so that the soup will have a rich flavor)

7. Continue to add tomatoes and bring to a boil, then reduce to low heat and simmer for about 2 hours until the beef brisket is crispy. (Add the tomatoes earlier, cook until soft and melt, and cook all the flavor into the soup)

8. After the beef brisket is soft and tender, add the yam and add an appropriate amount of salt and continue cooking until the yam is soft and tender.

9. Finally, reduce the juice over high heat. (It doesn’t mean to dry up the juice, it just makes the flavor richer.)