Tomato Beef Brisket Stew

Wash and peel potatoes, cut into small pieces, soak in clean water to prevent oxidation.

Don't cut too small to avoid breaking into pieces affecting the final product. Of course don't cut too large either, the middle won't cook through easily.

Wash beef brisket clean then slice.

Beef brisket is beef belly with tendons, meat, and marbling, has rich meat flavor, thick and mellow texture, really a delicacy for stewing. Beef brisket can be sliced or cut into small cubes. If slicing, pay attention to cut against the grain so it's tender and easy to chew.

Put in cold water, add ginger, skim off foam after water boils, drain water slightly, then transfer to clay pot and set aside.

If you buy a lot of beef brisket, you can add more ginger and green onions, or add cooking wine to remove fishy smell.

Heat pan with little oil, pour in half the tomato cubes and stir-fry, stir-fry on medium heat until tomatoes release juice.

You can use a spatula to press the tomatoes to speed up juice extraction.

Pour the stir-fried tomatoes into the clay pot, add dark soy sauce.

Dark soy sauce will make the final product more beautiful, you can also omit it.

Add appropriate amount of warm water to cover ingredients, after water boils reduce to medium-low heat, stew for 90 minutes.

Try to use warm water, cold water will cause the blanched meat to contract and become tough, the stewed beef brisket won't be tender enough.

Add remaining tomatoes, also add potatoes.

If you have carrots at home, you can also add some, the flavor will be more intense.

Cover and continue stewing for about 15 minutes, until you can easily pierce through the beef brisket with chopsticks.

When the sauce starts bubbling, add a little salt for seasoning.