How to make stewed beef brisket with tomato and potatoes to taste the best?

If you want to make delicious stewed beef brisket with tomato and potatoes, you must learn the following tips: 1. Blanch the beef in cold water before putting it in the pot to remove blood foam and fishy smell; Second, the sour taste of tomatoes is not enough, and an appropriate amount of tomato sauce should be added when stewing; 3. Put the potato cubes last, because the potatoes are easy to stew, and if they are put too early, they will stew into potato paste, which will affect the taste.

1. The beef needs to be blanched and skimmed off from the foam

The beef is blanched before it is stir-fried. Because even if the beef is washed very cleanly, the blood in the beef cannot be washed off, so it should be slowly heated in cold water before putting it in the pot to simmer the blood water. You can also add cooking wine to the blanching step, and by the way, remove the smell of meat.

One of the benefits of a cold water pot is that the beef will not shrink due to sudden contact with hot water, which will affect the taste. In the same way, when making stewed dishes, such as stewed beef brisket and stewed pork ribs, you can use this method to remove the bloody smell from the meat.

2. Add an appropriate amount of tomato sauce when stewing, so that the tomato flavor will be stronger

Although the ingredients contain tomatoes, the amount of a few tomatoes is completely insufficient to satisfy the taste required for the dish of beef brisket with tomato and potatoes. So when adding tomatoes and stir-frying, add two spoonfuls of tomato paste by the way. The tomato sauce is processed to contain a strong tomato flavor, which is sweet and sour, which not only neutralizes the meat flavor of beef, but also satisfies people's pursuit of sourness.

3. Finally, put potatoes to make a delicious and beautiful stewed beef brisket with tomato and potatoes

Although potatoes look tough, they are actually very easy to stew. So in this dish, the potatoes should be ranked last among all the ingredients. Tomato and potato stewed brisket method:

Heat oil in a pot and stir-fry green onions, ginger and garlic until fragrant, then add blanched beef and stir-fry. Wait until the beef is browned, add the peeled and diced tomatoes and tomato sauce and stir-fry well. Then add an appropriate amount of water, add dark soy sauce, light soy sauce, oyster sauce, salt, chicken essence and other seasonings.

Bring to a boil over high heat, simmer over medium-low heat, wait until the beef begins to soften, add potatoes, continue to simmer for half an hour, and then turn off the heat and remove from the pot when all the ingredients are cooked and soft. The beef brisket with tomato and potatoes made in this way is both delicious and beautiful, satisfying the taste of those who like stews.

First of all, cut the beef brisket into pieces and blanch it, take it out for later use, peel and chop the tomatoes, cut the potatoes into small pieces, heat oil in the pot, pour in the tomatoes and fry the juice, add various condiments, fry the fragrance, and then pour the beef brisket and potatoes into it and simmer for half an hour.

Blanch the brisket in advance, then stir-fry the soup with tomatoes, pay attention to the combination of condiments, control the heat, and then put the potatoes into the brisket and stew them together, so that the taste can be guaranteed.

The stewed beef brisket with tomato and potatoes is very delicious, but in the process of making it, the tomatoes must be stir-fried until until soft, and then the brisket is added and stewed for 30 minutes.

<> "Beef Brisket with Tomato and Potato."

Ingredients: 1000 grams of beef brisket, 1000 grams of tomatoes, 2 potatoes, a small onion, green onions, bay leaves, star anise, kaempfer, cinnamon!

Method: 1. Add the beef to the cooking wine, blanch the ginger and wash it!

2. Stir-fry the onion in the pot until fragrant, then pour in all the ingredients and stir-fry until fragrant!

3. Add two spoons of light soy sauce + one spoon of dark soy sauce + a piece of rock sugar to the beef and stir-fry until colored. Pour in the tomatoes and fry the soup, add an appropriate amount of water, cover the pot and simmer for about 90 minutes, and finally pour in the remaining half of the tomatoes and potatoes, and cook until they are fully cooked, then turn off the heat and remove from the pot!

Here's how to make the brisket stew with potatoes and tomatoes:

1. Wash and drain the brisket and cut it into cubes of 2 3 cm. Wash the tomatoes (about 400 grams) and blanch them in boiling water, tear off the skin, remove the stems and cut them into large pieces of 3 to 5 cm square. Potatoes (about 150 grams) are peeled, cut into small pieces and soaked in water to prevent oxidation.

Peel the onion (about 150 grams) and cut into small slices.

2. Put the beef brisket meat into the cooking pot, add enough cold water, move to high heat, continue to blanch for 5 8 minutes after boiling, pour out the soup, remove the beef brisket pieces, and rinse off impurities with hot running water.

3. Heat the oil in the wok over high heat, add the chive knot (or 1 green onion, cut into large sections), ginger slices and onion and stir-fry until fragrant.

4. Add tomatoes and stir-fry until soft.

5. Pick out the chive knots and ginger slices in the pot, add the beef brisket and stir-fry until the surface is tightened, and add the chopped potato pieces.

6. Add light soy sauce, pour in hot water (about 2400ml) that can cover the ingredients in the pot, add salt and rock sugar, change to high heat and boil, then turn to low heat and cook for 2 hours.

7. Sprinkle white pepper before cooking, change the heat to high and boil for 2 minutes, until the meat is thick and the juice is thick. When served, it can be garnished with chives or coriander, green garlic, etc.

Beef brisket stewed with potatoes and tomatoes.

Ingredients: 200 grams of beef brisket, 2 potatoes, 1 2 carrots, 130 grams of tomatoes.

Excipients: 2 slices of ginger, appropriate amount of salad oil, white wine, broth, cooking wine, sugar, soy sauce, salt.

How to cut the beef into slices, peel the potatoes, cut them into pieces, and soak them in water for 10 minutes.

2. Peel the carrots and cut them into small pieces, blanch the tomatoes with boiling water, then use cold water, peel them off and cut them into pieces. Slice the ginger into shreds.

3. Put the beef and ginger shreds into a hot oil pan and stir-fry until the beef changes color, then add potatoes and carrots to fry together.

4. Add an appropriate amount of liquor and broth and cook over low heat, then add cooking wine and sugar, cover and cook for 8 minutes.

5. Add soy sauce and cook for another 5 minutes, pour in tomatoes and cook for 5 minutes.

Beef (138g), Tomatoes (5), Potatoes (2), Ginger (1 2 tablespoons).

Marinade: cornstarch (1 tablespoon), soy sauce (1 2 tablespoons), oil (1 tablespoon).

Seasoning: oil (3 tablespoons), sugar (1 3 tablespoons), salt (1 2 tablespoons).

1. Wash the beef, cut it into thin slices against the texture, add 1 tablespoon cornstarch, 1 2 tablespoons of soy sauce, 1 tablespoon of oil and 1 2 tablespoons of minced ginger, mix well, marinate for 15 minutes and set aside.

2. Wash the tomatoes and cut them into petals; Peel the potatoes, cut them into strips and soak them in clean water and set aside.

3. Heat 3 tablespoons of oil in a pan, pour in the tomato cubes and stir-fry over high heat until the tomatoes become slightly soft.

4. Pour 3 bowls of water into the pot, pour in the potatoes and tomatoes and stir-fry well, cover and bring to a boil over high heat, turn to medium-low heat and simmer for 20 minutes until the tomatoes are completely softened.

5. Pour in the marinated beef and stir well, add 1 3 tablespoons of sugar and 1 2 tablespoons of salt to taste, cook until the beef changes color, and then it can be removed from the pot.

1. Stir-fry the tomato pieces in the pot first, and fry until the tomatoes are soft, then add water to simmer, one can shorten the cooking time, and the other can make the tomatoes easier to melt in the soup.

2. When seasoning tomato soup, add some sugar to neutralize the sourness.

3. You can use beef brisket or beef exhibition instead of beef, but the stewing time should be longer, stew until the beef brisket or beef exhibition becomes soft, and then add tomatoes and potatoes to stew softly.

4. After the tomato and potato soup is stewed, then put in the marinated beef slices, and cook until the beef changes color, otherwise the beef slices will be cooked too old.

Cut the beef, potatoes and tomatoes into cubes for later use, tighten the cut beef with boiling water, remove it and wash it with water.

Pour boiling water into the pot and put the beef, add tomatoes, green onions, spices, and a little soy sauce after boiling, and simmer for one hour over medium heat (be careful not to dry the pot).

After the beef is mature, add salt and potatoes, and wait until the potatoes are rotten and out of the pot.

Ingredients: 500 grams of beef, 500 grams of tomatoes, 500 grams of potatoes (yellow skin), 100 grams of onions (white skin), seasoning: 5 grams of salt, 5 grams of ginger, 25 grams of vegetable oil.

Method:1After washing the beef, cut it into 3 cm pieces, boil it in a pot with cold water to remove the foam, remove it and then wash the blood stains with water for later use;

2.Peel the potatoes and cut them into 3 cm pieces;

3.Divide the onion into slices of about 3 cm;

4.After the tomatoes are scalded in boiling water, peeled and torn into small pieces by hand;

5.When the oil in the pot is heated to six or seven hot, put the ginger slices and stir-fry for a while;

6.Add the beef and potatoes and stir-fry dozens of times, add tomatoes and consommé;

7.After boiling, switch to medium heat and simmer until the beef is soft and the potatoes are cracked, add the onion slices and refined salt;

8.Then change the heat to steam and boil for 1 to 2 minutes.

Preface. Beef has low fat content, it is not easy to gain weight, it can replenish energy, and tomatoes are put in for seasoning, the taste is very good and vitamins are supplemented.

Material. Ingredients: 1 tomato, 3 potatoes, 250g beef;

Excipients: 5 slices of ginger, 3 cloves of garlic, 1 green onion, 2 coriander, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of monosodium glutamate.

Beef brisket stewed with potatoes and tomatoes.

Cut the green onions into sections.

Slice the ginger and pat the garlic.

Cut the beef into cubes and overwater.

Cut the potatoes into cubes and set aside.

Tomatoes are also diced.

Add oil and stir-fry the ginger and garlic until fragrant.

Add the beef and stir-fry a few times.

Add the green onions. Put the potatoes and tomatoes as soon as possible after putting the green onions, the potatoes are more powdery after stewing for a long time, and the taste is very good, and the tomatoes will also integrate their own taste into the beef and potatoes after stewing for a long time, and the taste is better! When it is almost ready, add the light soy sauce, salt, and monosodium glutamate to taste.

Completed! Put it in a bowl and add coriander, it tastes great!

Tips: Not.

<> "Beef Brisket with Tomato and Potato."

Ingredients: 500g beef brisket, half a potato, half a carrot, two tomatoes, cinnamon, bay leaves, star anise, dried chilies, rock sugar.

Method: 1. Blanch the beef brisket in a pot under cold water, add ginger slices and cooking wine to blanch the water, beat off the blood foam, and wash the meat with warm water.

2. Add some oil to the pot, melt the rock sugar over medium-low heat, pour in the beef brisket and stir-fry for coloring, add cinnamon, bay leaves, star anise, and dried chili peppers and stir-fry.

3. A spoonful of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce and half of the tomatoes.

4. Add boiling water to cover the meat, simmer over medium-low heat for an hour.

5. Potatoes, carrots, cut into hob pieces.

6. After boiling for an hour, add potatoes, carrots and the other half of the tomatoes, continue to simmer for 20 minutes, add a spoonful of salt, and reduce the juice over high heat.

The recipe for smiling brisket with tomato and potato stew is as follows:Ingredients: brisket, potatoes, tomatoes, star anise, shallots, bay leaves, cooking wine, light soy sauce, dark soy sauce, salt, ginger, pot, oil, shovel, bowl, spoon, etc.

1. Cut the beef brisket into pieces, wash it and put it in the pot, add cooking wine and ginger slices and blanch the water.

2. Wash the potatoes and cut them into cubes.

3. Chop the persimmons and pour them into the pot to fry the juice, add the ingredients ginger slices, star anise, bay leaves, cooking wine, light soy sauce and dark soy sauce.

4. Pour in the beef brisket and potatoes and cook them.

5. Add an appropriate amount of salt to taste, sprinkle with chopped green onions, and then remove from the pot.

Here's how to make the brisket with tomato and potatoes:

Tools Ingredients: Ingredients: tomatoes, potatoes, beef brisket, ginger slices, green onions, garlic, carrots, cooking wine, stewed meat packets. Tools: pots, spatulas, deep dishes.

1. Boil the beef brisket in a pot of cold water for 1 minute, blanch and scoop up.

2. Put the blanched beef bag into the pressure cooker, add water, ginger slices, green onions, cooking wine and a stewed meat packet, press for about half an hour and turn off the heat.

3. Peel and cut the tomatoes into cubes, pat the garlic into minced garlic, and chop the green onion into chopped green onions; Carrots and potatoes cut into hob cubes and soak in water for later use.

4. Light the fire in the oil pan, first add the tomatoes to fry the red oil, and then add the minced garlic and stir-fry.

5. Add the fried tomatoes to the stewed half-cooked beef brisket soup, then add the carrots and potato wedges, stew together, and add an appropriate amount of salt.

6. After about half an hour, the carrots and potato cubes are stewed, the tomatoes and beef brisket are ripe, the aroma of vegetables and beef is blended together, and the stewed beef brisket with tomatoes and potatoes is ready.

<> "Ingredients preparation: shredded ginger, beef brisket cut into small pieces, carrots, tomato cut into cubes, potatoes cut into small pieces, boiled water, cooking wine and ginger slices, refer to blanching water for one minute, remove the overheated water, or wash and set aside, stir-fry evenly. Cinnamon bark, a spoonful of light soy sauce, dried chilies, a spoonful of oyster sauce, star anise, half a spoon of dark soy sauce, bay leaves, add water, cover the brisket, bring to a boil over high heat, simmer for an hour and a half on low heat, heat the oil, add the tomatoes, and fry until the soup comes out.

Add the carrots, potatoes and a spoonful of light soy sauce, stir-fry evenly, pour into the stewed beef brisket, add a little salt, and simmer over medium-low heat for 20 minutes.