Beef brisket stewed with tomato and potatoes

Time: 3 hours (more than 2 hours just have to wait) Difficulty: ★★★★ Pots and pans required: Wok husband is a meatless person, his favorite is beef, when I don't know how to cook this dish, he often orders curry potato beef when he goes out to eat, and I try to make it myself. Unexpectedly, the first time it was served to the table, my husband couldn't stand up after eating...... Below I want to write a may be the longest and most detailed tutorial on the brisket practice in the entire kitchen App, if you still can't pass it this time, that is, God won't let you eat it (God knows what I've experienced, in order to pass this dish, there are too many pictures and it's been stuck, and it takes two minutes to react to pass one, and finally after passing it, the result is flashback, and then there is nothing to go in again, and it is N times, in the process, my husband unfortunately lay down the gun and was used as a punching bag) Important Tips: Be sure to lock the doors and windows before doing it! The aroma that comes out of the simmering process will make you lose your mind! I'm not responsible if the neighbors rob me :) Put the salt, put the salt, put the salt! Say the important thing three times, put salt in the 16th step! Why do so many people chase me and ask: Don't you need to put salt? It's not good enough to blame me for not teaching you to put salt, I said it clearly, it's so wronged! V：Caotai0624

Ingredients

Brisket 750 g

Tomato 2

Potato 1

Carrot 1

Ginger 1

Onion 1/2

GreenOnion 1

Garlic Half

Cinnamon,staranise,bayleaves 1 piece,2 pieces,3 pieces

Salt 5 g

Rocksugar 10 pieces

Lightsoysauce 80 ml

Cookingwine 200 ml

Braisedsoysauce 15 ml

Cooking Instructions

All the ingredients are ready, and the brisket should be bought with fat and thin, don't just buy the skinny one, which tastes more chai when cooked. Just like when you make braised pork, pork belly is the best, right? The same goes for brisket
Cut into 3Ã—4 cm pieces, no matter how big it is, you have to eat the beef in a big bite. After cutting, soak in cold water for half an hour, during which time the water is changed, this step is to remove the blood from the beef.
Take a large casserole pot with half a pot of cold water, pour half of the cooking wine in the recipe, cut half of the ginger and put it in, and then put the sliced beef brisket in it
Turn on the high heat to boil the blood foam, take a spoon to skim off the blood foam little by little, almost skim it clean and use a colander to scoop up the brisket, about two minutes after boiling, you can turn off the fire, don't pour out the blanched water, keep it :) Because the brisket has been soaked before, the blanched water is not heavy but very fragrant, it is a pity to pour it out. But if you don't mind, you don't have to
Other condiments can be washed while waiting to be blanched, cut and set aside
Pour oil and rock sugar in a cold pan and slowly boil over medium-low heat
Boil it like this
Put the blanched beef brisket into the pot and stir-fry
This photo fully reflects the chaos I was in at the time, it was really a toss to shoot the steps when cooking, the hand full of oil, water, and the stove was on the fire, and one hand had to be free to shoot, I can't blame so many recipes for not having a process chart, it's really troublesome, and I have to worry about the dishes in the pot burning
Fry until all the color is this color and the surface is slightly burnt, and throw in the green onions, ginger, garlic, star anise, cinnamon, bay leaves
Stir-fry for about a minute, pour in the remaining half of the cooking wine, and stir-fry until the water is dry (at this time, the intoxicating aroma begins to spread)
Pour it into the blanched casserole and bring to a boil over high heat
Then pour the teriyaki soy sauce
Then pour the light soy sauce and simmer for 40 minutes. At this time, the house should be full of fragrance, yes, you smell it right, it's the spicy total taste of Master Kong's braised beef noodles! Isn't that inspiring!!
Then we move on to the other ingredients. Tomatoes don't need to be peeled and cut directly, the skin is full of lycopene, just pick it off when you eat it~ You can cut the onion how you want, cut the carrot and potato hob, I don't know what a hob is? Will you sharpen a pencil, just cut it like that~ Cut the potatoes into large pieces, they are too small and melt in the soup when they are cooked for a while~ (The potatoes can also be peeled before going to the pot to prevent oxidation and blackening)
Put oil in the pan and throw the carrots down to fry for a while, the carotene in the carrots is fat-soluble, and the taste will be even better when stir-fried. Then add the onion and tomato in turn
Put salt
SautÃ© until the tomatoes are a little mushy, scoop some soup out of the casserole where the brisket is boiled, pour it in, and cook together for 2 minutes
Scoop out the soup with a spoon, leaving only a little bit, and you'll know why this is so in a moment (the pot is big enough can be ignored)
Pour in the sautÃ©ed tomatoes, onions, carrots and stew together
After simmering for 1 hour, pour the potatoes in as well, and see, if you don't scoop out a little soup beforehand, you won't be able to hold it, right? (Cut ~ that's because your pot is small) Then we boil the potatoes over high heat and turn to low heat and simmer for about 20 minutes, during which don't forget to add all the soup that comes out, be careful not to stick to the pot. If you put the potatoes in front of them, try not to turn over the pot during the cooking process, because the potatoes will become mushy when they are boiled. Then, when stewing, you can first taste whether the meat is enough to taste, and if it is cooked, it will not be easy to taste, if it is not enough, you can add salt or light soy sauce, and if it is too salty, you can put potatoes to absorb the flavor
Bang Bang ~ Out of the pot! Isn't it tempting to die~ Go and eat two bowls of rice :) This soup is not exchanged for bibimbap!