Tomatoes and brisket always collide with different flavors. The soup is thick and the meat is soft and rotten. The stewed beef brisket with tomato is sweet and sour, and the beef brisket fully absorbs the juice of tomato, which is sweet and sour but not greasy. A home-cooked dish with thick meat and fragrant soup is very appetizing!

Ingredients of tomato-roasted beef brisket: 800g of beef brisket, 4 tomatoes, 30g of onion, 20g of ginger, 2g of star anise 1 piece, 2g of fragrant leaves, 0g of braised soy sauce10g, 0g of soy sauce15g, cooking wine, half a spoonful of salt and cooking oil.

Steps of burning beef brisket with tomato:

1, peeled tomatoes and onions, cut into hob pieces and sliced ginger.

2. After the burdock is cut into pieces, put it in the pot with cold water, add cooking wine to remove the fishy smell, blanch for about 5 minutes, skim off the floating foam and remove it for later use.

3. Pour the cooking oil into the pot, add the sirloin and stir-fry, then add the onion, ginger and star anise leaves and stir-fry until fragrant.

4. Add cooking wine, soy sauce and braised soy sauce.

5, stir fry evenly.

6. Pour in half of the tomatoes and stir-fry until the tomatoes are slightly soft and soup.

7. Add hot water.

8. After the fire boils, turn to low heat and simmer for 90 minutes.

9. After the brisket is soft, add the remaining tomatoes, add the right amount of salt and stew for another ten minutes.

10, finished product.

Tips:

The skin of tomatoes can be easily removed by putting a cross knife on the surface and scalding it with hot water.

Stew slowly with a rice cooker; Stir-fry the tomatoes first, and the soup will be more appetizing.