We all know that pepper is a very good seasoning that can add a bit of spicy flavor. So do you put pepper in tomato beef brisket? How to make tomato beef brisket delicious? You might as well find out with me! Can onions be added to tomato and beef brisket soup?

You can add onions.

Ingredients: 400 grams of beef brisket, two tomatoes, one carrot, one onion, one potato, one piece of ginger, appropriate amount of tomato sauce, appropriate amount of bean paste, one bay leaf, one star anise, a piece of cinnamon, and dried chili pepper One, a few dried Sichuan peppercorns

How to stew beef brisket with tomatoes

1. Prepare the raw materials

2. Cut the beef brisket into small pieces, blanch in water, Skim off the foam in the middle

3. Cut potatoes and carrots into pieces, and cut onions into slices

4. Peel tomatoes and cut into small pieces, cut the pieces into smaller pieces, and cut the center of the tomatoes into small pieces. Remove the white part. When buying tomatoes, try to buy tomatoes that are crunchy. These tomatoes have high lycopene content and good taste.

5. Cut the ginger into slices and chop the bean paste into fine pieces.

6. Put the blanched beef brisket into a pressure cooker, add an appropriate amount of boiling water, add bay leaves, star anise, cinnamon, Press the dried chilies and dried Sichuan peppercorns for 20 minutes and remove the beef brisket.

7. Add an appropriate amount of oil to the pot, stir-fry the bean paste and tomato sauce

8. Add tomatoes and stir-fry for a little longer

9. Add potatoes, onions, carrots, and beef brisket, stir-fry until the flavors are infused

10. Pour in the beef brisket stew soup and filter it with a colander to remove the spices.

11. Stew the potatoes until the soup is thick.

Tips

1. You can also blanch the beef brisket and stir-fry it directly with other ingredients. After stir-frying, add boiling water and cook it in a pressure cooker. In that case, less water is required. A little less, because the pressure cooker consumes less water. The specific performance depends on the performance of the pressure cooker. The production process is determined according to your own convenience and can be used flexibly.

2. When pressing the beef, only add a little bit of dried chili pepper and dried Sichuan peppercorns. In order to enhance the flavor, it does not taste spicy. You can add it according to your own preferences;

3. Doubanjiang contains salt, so there is no need to add more salt.

Tips for making soup

1. Tomatoes are rich in vitamin C. If paired with pig liver, the pig liver will oxidize and deoxygenate the vitamin C, causing it to lose its original ascorbic acid function. .

2. Eating carrots with foods rich in vitamin C will destroy vitamin C. Do you add pepper to tomato beef brisket?

You can add some pepper to make it taste better.

Ingredients: beef brisket, tomatoes

Accessories: white mushrooms, ginger slices, scallions, bay leaves, cinnamon, salt, tomato sauce, coriander, pepper

Method:

1. Put the beef brisket into a pot, add water, add ginger slices, scallions and other seasonings and simmer for about 1 hour;

2. Take another pot, peel and cut the tomatoes pieces, add in and stir-fry to bring out the flavor;

3. Put the beef into the tomatoes, add beef soup, and completely cover the beef;

4. Add mushrooms, tomato sauce and Simmer with salt for 40 minutes;

5. Sprinkle with coriander and pepper when serving. Why doesn’t beef brisket become tender when stewed?

The time is too short. Choosing meat is also key. Beef brisket should be ribbed and fatty. You must choose the right part of the beef and the breed of beef. The beef in some places is very old and cannot be stewed. It will still be tender even if it is stewed. Beef tendon has many tendons and is thin, making it difficult to stew. But the pressure cooker is king.

How long does it take to stew beef brisket?

One and a half hours. The biggest fear when making beef brisket is that the meat is not tender enough. There are probably three things to pay attention to. First, don’t add salt too early, otherwise the meat will shrink and become overcooked. Second, the heat should be sufficient. An ordinary casserole or cast iron pot should be cooked for at least one and a half hours. Even in a pressure cooker, it takes thirty minutes. The third point is to put the beef brisket into the pot as a whole! There is no incision! That's right, this is the third point you need to pay attention to to get tender beef brisket. If the beef brisket is cut into pieces immediately after blanching, the meat juice will be lost too easily, and the muscle fibers will also feel a bit "unstretchable", and the taste will be a bit dull.

Add the whole piece to the pot and cook until tender before cutting.