Beef brisket stew with tomato (electric pressure cooker version)

The rich tomato sauce wraps the brisket, potatoes and carrots, and the sweet and sour soup and the soft and flavorful beef brisket are definitely the killers of rice forever~

Ingredients

Beefbrisket 2 catties

Tomatoes 4

shallots half

potatoes 1

carrots 2

shallots 4 sections

gingerslices 2 slices

coriander 1

choppedblackpepper 2 teaspoons

sugar 30 grams

whitevinegar 5 drops

darksoysauce 1 teaspoon

lightsoysauce 2 tablespoons

cookingwine 2 tablespoons

Sichuanpepper 20 pieces

cinnamon Halfaroot

largeingredient(staranise) 1

bayleaves 2 pieces

Cooking Instructions

Prepare the materials first, I have a total of two catties of brisket, which is basically the amount of two or three meals for 3 people, please increase or decrease the amount appropriately according to your own situation.
Cut the brisket into small pieces and soak them in warm water (I changed the water twice), blanch the skin of the tomatoes in hot water and cut them into cubes, peel and wash the potatoes and carrots and cut them into cubes, cut the onions into small pieces, and cut the green onions and ginger into small pieces
Boil water in a pot, put in the beef brisket and a little cooking wine, peppercorns, green onions, take out the beef brisket after the water boils, wash to remove the blood foam, and control the water for later use.
Put the blanched beef brisket in a pot and stir-fry it in oil until the surface of the brisket is browned, resulting in the legendary Maillard reaction.
Pour the fried beef brisket into the pressure cooker, add a little dark soy sauce, cooking wine, and a few drops of white vinegar for later use.
After frying the brisket, do not wash the pan, and continue to stir-fry the shallots and tomatoes.
Add a little ground black pepper, and if you like spicy food, you can put more~
After stir-frying for a while, add sugar, light soy sauce, salt, green onions, ginger slices, cinnamon, bay leaves, star anise and simmer together until the soup is thick, if it is too dry, you can add some water, and most of the tomatoes will turn into juice.
Pour the boiled tomato sauce into the pressure cooker, and if you don't feel enough soup, add a little more water, taking care not to exceed two-thirds of the total amount in the pot.
Buckle the lid and select the beef and lamb function for high-pressure stewing.
After 45 minutes, the lid is opened, at this time the beef is already very soft and delicious, add a little salt and coriander to eat directly on the rice, and those who like to add potatoes and carrots can continue to look down~
Pour the washed carrots and potato wedges into the pressure cooker.
Choose the function of opening the lid to collect the juice, cook the potatoes and carrots, I cooked them for about 20 minutes, the potatoes and carrots are very soft, you can use a little thinner chopsticks to prick the potatoes or carrots, and it can be easily pierced to indicate that they are cooked.
Add a little salt and coriander, and the delicious tomato brisket is ready~ Start eating!!
Whether it's pouring sauce rice or boiling noodles, it's super delicious, and you can also try to make some pulled noodles and put them in to cook the leftover soup, and the thin, long and tomato soup noodles are really delicious!