✅ Step 1: Ingredient List
Here are the main ingredients needed to make Stewed Beef Brisket with Tomato.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef Brisket | 500g | 🐄 Brisket has a good fat-lean ratio for more flavor; cut into chunks not too small |
| Tomato | 3 (approx. 500g) | 🍅 Peeled and cut into chunks; easier to release juice | |
| Aromatics | Ginger | 30g (approx. 5-6 slices) | Sliced |
| Scallion | 1 (approx. 50g) | Cut into sections | |
| Garlic | 3-4 cloves (approx. 20g) | Smashed or sliced | |
| Star Anise | 2 (approx. 2g) | Enhances aroma | |
| Bay Leaves | 2-3 leaves (approx. 1g) | Enhances aroma | |
| Cinnamon Stick | 1 small piece (approx. 3g) | Enhances aroma | |
| Other | Cooking Oil | 30ml | For stir-frying |
👨🍳 Step 2: Instructions
Making Stewed Beef Brisket with Tomato emphasizes the handling of the beef, stir-frying the tomatoes, and slow simmering. Here are the core steps.
- 🐄 Prepare the Beef (Key Step):
- Cut the beef brisket into 3-4 cm cubes. Soak in clean water for 30 minutes to remove blood.
- Place the beef in a pot with cold water. Add a few slices of ginger and cooking wine (approx. 10g). Bring to a boil over high heat, then skim off all the scum. Remove the beef and rinse with warm water. This step effectively removes gaminess and results in a purer broth flavor.
- 🍅 Prepare the Tomatoes:
- Score a cross on the top of each tomato. Blanch in boiling water or briefly roast over a low flame to easily remove the skins.
- Peel the tomatoes, then cut half into small dices and half into large chunks. Set aside.
- 🔥 Stir-fry Tomatoes (Key Step, determines broth color & flavor):
- Heat the wok, add cooking oil. Add ginger slices, garlic cloves, star anise, cinnamon stick, and bay leaves. Sauté until fragrant.
- Add the tomato dices. Stir-fry until they become soft, mushy, and sandy, and the juice thickens (you can press the tomatoes with a spatula to help release the juice). This is the key to a rich broth.
- 🍲 Simmer (Patience is Key):
- Add the blanched beef cubes to the wok. Stir-fry evenly with the tomato paste.
- Add enough boiling water (water level needs to submerge the ingredients). Bring to a boil over high heat, then reduce to low heat, cover, and simmer gently for 1.5 to 2 hours, until the beef is tender and flavorful.
- Using a pressure cooker can reduce this time to about 30-40 minutes.
- ✨ Final Seasoning & Serving:
- Season with an appropriate amount of salt and sugar to taste (Note: It’s best to add salt at the end to prevent the beef from becoming tough).
- Optionally add pepper for flavor.
- Stir evenly and then serve.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Stewed Beef Brisket with Tomato, especially the balance of sourness and sweetness.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma (for blanching) |
| Table Salt | 5-8g | Provides base saltiness; adjust to taste at the end |
| White Sugar | 10-15g | Balances tomato acidity, enhances freshness |
| Light Soy Sauce | 20g | Provides savory umami flavor |
| Dark Soy Sauce | 5g (optional) | Primarily for coloring |
| Pepper | 1-2g (optional) | Removes gaminess, adds aroma |
| Cooking Oil | 30g | For sautéing aromatics and tomatoes |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Choose beef brisket; its fat-lean ratio makes it more flavorful. Choose ripe tomatoes; they release their juices more easily when stir-fried.
- Blanch to Remove Gaminess: Starting the beef in cold water for blanching more effectively removes blood and impurities, resulting in a purer broth flavor.
- Peel & Stir-fry Tomatoes to a Sandy Texture: Peeling the tomatoes, dicing them, and fully stir-frying until soft and sandy is the crucial step for a rich broth.
- Add Hot Water for Simmering: When simmering, be sure to add hot water, and add enough water at one time. Try not to add water midway to avoid affecting the meat’s texture and the broth’s flavor.
- Smart Use of a Pressure Cooker: Using a pressure cooker can significantly shorten the simmering time; about 30-40 minutes can make the beef tender.
- Salt at the End: Always add salt at the end. Adding salt too early can cause the proteins in the beef to coagulate, making it difficult to tenderize and potentially resulting in tough meat.
