It's getting cold, so it's time to eat meat seriously. In the refrigerator, there are chopped beef brisket, two tomatoes, an onion, two carrots, half a celery, a cucumber, and half a cabbage left over from the last fried cake. Well, I'm tired of braised pork. Today, this material is very suitable for making tomato beef brisket. Yes, that's him. In fact, the tomato brisket evolved from the braised dishes of western food, so there must be onions and carrots. I found another piece of butter from the refrigerator door, which is just what I need. Ok, let's get started.

Technology: stew

Taste: salty and delicious

Time:

Heat: Higher heat.

Composition:

Beef brisket 1000g, carrot (red) 1, onion half, celery 2, tomatoes 2, fragrant leaves 3, cinnamon 1, sugar 10g, salt 6g, white pepper 3g, garlic 3, yellow rice wine 650.

Cooking steps:

1. Cut carrots into chunks, celery into chunks, onion into chunks, garlic into two halves, and put them together for later use.

2. soak the beef for a while in advance to remove the blood.

3. Put the brisket in cold water, add a little onion and ginger slices, and cook until the soup becomes clear. Take out the beef and put the soup aside.

4. Wash the pan and heat it to melt the butter.

5. Then add carrots, onions, celery and garlic and stir-fry for one minute to give off fragrance.

6. Then pour the beef in and fry it for a few times.

7. Put the soup of boiled beef. The soup should spill over the beef. If adding some boiled water is not enough, add rice wine, salt, sugar, pepper, fragrant leaves and cinnamon. Bring the fire to a boil and simmer for an hour and a half.

8. Blanch tomatoes with boiling water, peel them and chop them for later use.

9. Heat another pot, add a little butter and stir-fry the tomatoes for one minute.

10. After the beef is stewed enough, pour the tomatoes into the beef pot, add a little tomato sauce to improve the color, and simmer for 15 minutes to make the soup sticky.

Cooking skills: