Our common beef brisket refers to the soft muscles near the ribs, beef pieces with tendons, meat and oil flowers, and boneless strip meat taken from the ribs, which is thinner, less fat and less tendons, and can also be called beef brisket. In addition, there is a layer of tenderloin with less muscle, less oil and more meat on the upper layer of tenderloin, but its shape is irregular, also called brisket.
Stewed beef with tomato
List of ingredients:
500g beef/200g tomato/5g cinnamon/a parsley/onion, ginger, garlic, salt, sugar and oyster sauce.
Lemon juice 10ml/ edible oil 30ml/ soy sauce 10ml/ 3 slices of fragrant leaves/2 slices of star anise/2 slices of potatoes.
Step 1: Wash and cut beef, peel and cut potatoes, cut tomatoes, parsley and shallots into small pieces, pat ginger and garlic flat, put beef in cold water in the pot, and then squeeze lemon juice. The purpose of this step is to remove blood from beef. Lemon juice can make beef more crisp and easy to cook, and cooked beef can be picked up for later use.
Step 2: Heat oil in a pot, add star anise, fragrant leaves, cinnamon and ginger and garlic until fragrant, then add tomato to stir-fry juice, add beef to stir-fry, then add soy sauce, add oyster sauce and stir-fry, and add water to cook beef without fire.
Step 3: Transfer to a saucepan and cook over low heat until the beef is cooked. Finally, add potato pieces and cook, add sugar and salt, sprinkle with shallots and parsley, and serve.
The tomato beef brisket soup stewed in this way is delicious, and it smells all over the room when it is cooked. The brisket is soft, rotten and delicious, and the soup is sweet and sour. My family cooks a pot every once in a while, which is nutritious and delicious, and the whole family likes it.