Tomato Beef Brisket Stew
番茄牛腩
Beef brisket braises with tomato, onion and whole spices before potatoes and carrots are added.
Published
Ingredients
Quantities are included where specified in the original recipe.
- beef brisket
- scallions
- ginger
- cooking wine
- rock sugar
- tomatoes
- onion
- 2 spoonfulslight soy sauce
- 1 spoonfuloyster sauce
- 1 spoonfuldark soy sauce
- 1 spoonfultomato sauce (番茄酱)
- boiling water
- bay leaf
- star anise
- hawthorn fruit
- potatoes
- carrot
- a littlesalt
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Cut brisket into large pieces, blanch from cold water with scallions, ginger and cooking wine and drain.
- 02
Caramelize a handful of rock sugar in oil over low heat until reddish-brown. Add beef to color it, then most of the tomatoes and onion and cook until juicy.
- 03
Add soy sauces, oyster sauce and tomato sauce. Pour in enough boiling water to cover beef.
- 04
Add ginger, bay leaf, star anise and hawthorn. Bring to a boil and simmer over low heat for 1 hour.
- 05
Add potatoes, carrot and salt and simmer for 15 minutes, adding the reserved tomatoes for the final 5 minutes.
Illustrated Cooking Guide
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Cooking Method
Tomato Beef Brisket Stew
Beef brisket braises with tomato, onion and whole spices before potatoes and carrots are added.
Ingredients
- beef brisket
- scallions
- ginger
- cooking wine
- rock sugar
- tomatoes
- onion
- 2 spoonfulslight soy sauce
- 1 spoonfuloyster sauce
- 1 spoonfuldark soy sauce
- 1 spoonfultomato sauce (番茄酱)
- boiling water
- bay leaf
- star anise
- hawthorn fruit
- potatoes
- carrot
- a littlesalt
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Cut brisket into large pieces, blanch from cold water with scallions, ginger and cooking wine and drain.
- 02
Caramelize a handful of rock sugar in oil over low heat until reddish-brown. Add beef to color it, then most of the tomatoes and onion and cook until juicy.
- 03
Add soy sauces, oyster sauce and tomato sauce. Pour in enough boiling water to cover beef.
- 04
Add ginger, bay leaf, star anise and hawthorn. Bring to a boil and simmer over low heat for 1 hour.
- 05
Add potatoes, carrot and salt and simmer for 15 minutes, adding the reserved tomatoes for the final 5 minutes.
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