Pressure cooker version of beef brisket with tomatoes:

Ingredients ?

Brisket 750g or so

Larger tomatoes 5 pcs

Salad oil moderate

Peppercorns moderate

Double spices 2 pcs

Stained peels two

Stewing seasoning packet one pack

Material wine half a small bowl

Tea two tablespoons

Soy sauce moderate

Salt moderate

Cilantro moderate

Scallion about 4 cm long

Ginger moderate

Garlic about ten cloves

Pressure cooker version of tomato brisket recipe ?

Slice the brisket into small cubes and soak in cold water for 10 minutes. During this time, slice the onion, ginger and garlic.

Pour the brisket into a pot of cold water and boil it to remove the blood. Then wash it in warm water and set aside.

The frying pan into the amount of salad oil, burned to 70-80% heat, add seasonings, pepper, onion, ginger and garlic slices into a small fire frying flavor, then pour into the brisket pieces to stir fry on medium heat, until the meat is slightly tight, add cooking wine, soy sauce, rock sugar, tea a little stir frying and then poured into the pressure cooker, fill with boiling water, the amount of water to more than the meat surface of the top 3cm is appropriate, and cook for 18 minutes on low heat.

While the pressure cooker is working, you can use another pot to boil water, pour five tomatoes into the pot and cook them briefly until the tomato skins burst open, then peel the tomatoes and set aside.

After the pressure cooker stops working, pour the beef brisket with the soup into the sauté pan, throw in the five peeled whole tomatoes, add salt, and simmer over low heat for half an hour. During this time when the tomatoes are slightly soft use a spoon to scoop the tomatoes into several petals.

Finally, serve the tomato brisket and sprinkle with cilantro.

Tips

The tomatoes can be cooked slowly over low heat without cutting them into cubes to retain their original flavor;

You can add some tomato paste to make the soup better.

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