Print
Easy Tomato-Braised Beef: A hearty one-pot comfort meal
Do you want a simple and delicious dinner? This Easy Tomato Braised Beef is your answer. The tender beef is stewed until soft in the rich tomato soup. The sweet and sour taste of tomatoes and the mellow taste of beef are perfectly blended. It not only has a rich taste but also is rich in various nutrients.
INGREDIENTS
Main Ingredients
- ·500g Beef brisket (about 1.1 lbs)
- ·100g Tomatoes (about 3.5 oz)
Additional Ingredients
- ·10g Ginger (about 0.35 oz)
- ·10g Green onions (about 0.35 oz)
Seasonings
- ·2g Ground black pepper (about 0.07 oz)
- ·7g Salt (about 0.25 oz)
- ·30ml Cooking oil (about 2 tablespoons)
DIRECTIONS
Step 1
Ingredient processing:
Cut beef brisket into pieces and tomatoes into chunks.
Cut ginger into thin slices and green onions into chopped green onions.
Step 2
Blanching beef brisket to remove fishy smell:
Inject 300ml of clear water into the pot and heat it to 70% heat (a large amount of steam is emitted from the water). Quickly put the beef brisket pieces into the pot for blanching.
After the water boils and the blood foam and impurities fully float up, immediately scoop out the beef brisket with a colander, rinse it with hot water and drain the water.
Step 3
Stir-frying beef brisket with ginger slices until fragrant:
Pour 15 - 20ml of cooking oil into the pot and heat it evenly over medium heat. Put in ginger slices to stir-fry until fragrant.
When the surface of ginger slices turns slightly yellow, pour the beef brisket pieces into the pot and continuously stir with a spatula.
Stir-fry until the beef brisket changes color and the surface is slightly charred.
Step 4
Preliminary stewing of beef brisket:
Add 400ml of clear water to the pot, put in 3.5g of salt, stir evenly and then cover the pot.
First, use high heat to quickly boil the water. Then turn to low heat and simmer for 10 minutes to let the beef brisket initially absorb the flavor of the soup.
Step 5
Fine stewing of beef brisket in a pressure cooker:
Pour the preliminarily stewed beef brisket and soup into the pressure cooker. First, use high heat and high pressure to stew for ten minutes.
Then turn to medium heat and press for another twenty minutes.
Step 6
Adding tomatoes:
Pour the pressed beef brisket back into the pot from the pressure cooker and turn on high heat to boil the soup again.
At this time, the soup is already rich and mellow. Quickly put in tomato chunks and use the high temperature to quickly cook tomatoes until they are soft and juicy.
Step 7
Skimming off foam, seasoning and enhancing fragrance:
After the soup boils again, some foam will appear on the surface. Skim it off carefully with a spoon to ensure the clarity and purity of the soup.
Then add 3.5g of salt and 2g of pepper for seasoning.
Pour in 10 - 15ml of cooking oil again to increase the gloss and aroma of the soup.
Step 8
Finished product out of the pot:
Finally, skim off any remaining foam in the soup. After boiling on high heat, the delicious Tomato Braised Beef is completed.
Plate it and sprinkle with chopped green onions to serve.