Beef brisket stew with tomato (fragrant)

Pay attention to my final plating! (///▽///)————————————————————— ball Friends, other recipes for Kangkang children, the first recommendation #泰式菠萝炒饭# Yo, it's really delicious to cry!!

Ingredients

Brisket Appropriateamount

Tomatoes More

Carrot 1

Potato 1

shallot 1 handful

Garlic 2 cloves

Staranise 2 pieces

Ginger 4 pieces

Cinnamon 1 piece

Bayern 4 pieces

Cooking Instructions

All raw materials
Make a cross on the surface of the tomato, put it in boiling water and blanch the skin, because the brisket stewed takes a long time, and the tomato can be cut into large pieces.
The brisket is cut into cubes (about 2cm wide)
and is lumpy when you buy it, so you don't need to cut it again (e.g. me)
Put it in cold water and boil, remove the blood and remove it for later use.
Carrots and potatoes are cut into hob pieces
, and hob pieces are cut into pieces
while the ingredients are rolled, which is suitable for long-term cooking
and flavor, and should not be scattered
Tie the shallots into a knot so that they look more professional and are easier to fish out when they are not needed.
Put a small amount of cooking oil in a pot, heat and stir-fry the spices until fragrant.
Then put in the cut tomatoes, slowly boil out the juice over medium heat, and put in rock sugar, light soy sauce and dark soy sauce, the dark soy sauce must be less, otherwise the color will turn black, rock sugar is to synthesize the sour taste of tomatoes, and white sugar can also be used instead.
Add the brisket, carrots and shallots together (potatoes are better cooked, wait until the brisket is almost done).
At the same time, pour an appropriate amount of hot water into the pot.
Cover the pot and simmer over low heat for almost an hour.
Remove the spices you don't eat and throw them away.
If the soup is almost dry, pour some more hot water, taste it and add the right amount of salt while putting the chopped potatoes in it. The salt of the stew must not be put too early, and the meat is not easy to cook if it is put too early (my dad with full marks of theoretical knowledge told me Ì„â–½ Ì„")
After half an hour, the potatoes are fully flavored, even if they are done!!
According to this method
, the tomatoes are almost impossible to see
in the end, and all of them melt into the soup, and if you like to eat lumpy tomatoes
,
you can add some tomatoes to the potatoes