Ingredients for Tomato and Potato Stew with Beef Brisket: Beef Brisket 2 pounds, Ginger, Green Onion to taste, Cinnamon, Star Anise, Bay Leaves a little, Cooking Wine 1 tablespoon, Rock Sugar 10 grams, Dark Soy Sauce 1 tablespoon, Light Soy Sauce 2 tablespoons, Oyster Sauce 1 tablespoon, Salt, Sugar to taste, Tomatoes 4, Potatoes 3.
Method:
Step 1: Prepare all the ingredients.
Step 2: Place the beef brisket in cold water, add ginger slices and cooking wine.
Step 3: After boiling, skim off the foam, rinse thoroughly and drain the water.
Step 4: Pour oil into the pot and fry the rock sugar to make a brown sugar color.
Step 5: Add the beef brisket and stir fry evenly, then add a bit of dark soy sauce, light soy sauce, and oyster sauce.
Step 6: Stir fry half of the tomatoes, then add hot water to cover the beef.
Step 7: Add the spices.
Step 8: Season with a little salt and sugar.
Step 9: Bring to a boil, then simmer on low heat for about one hour.
Step 10: After the beef is tender, add the potato cubes, cook for ten minutes, then add the remaining tomatoes.
Step 11: Continue to cook for a few more minutes.
Step 12: The low-fat and delicious tomato and potato stew with beef brisket, with a rich sauce.
Step 13: It’s wonderful with white rice!
Cooking Tips:
1. When adding water, it’s best to add it all at once, bring to a boil, then simmer on low heat for about 60-70 minutes, or use a pressure cooker.
2. You can add more tomatoes for a sweet and sour taste, which is very delicious! Adding half of the tomatoes first is for a rich sauce, and adding the other half later is to enhance the texture of the tomatoes!
There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘Cantonese Cuisine’ to directly view my recipes!
