How to Make Tomato and Potato Braised Beef Brisket: A Simple and Delicious Recipe

Q: Can I use a different cut of beef for this recipe?
A: Yes, beef rib meat can be used as an alternative, especially if it has a bit of fat for added flavor.

Q: Is there a specific type of tomato sauce recommended for this dish?
A: You can use any standard tomato sauce. The key is to balance it with the other ingredients for the right flavor.

Q: Can I cook this dish without a pressure cooker?
A: Yes, you can use a regular pot, but the cooking time may be longer to achieve the desired tenderness of the meat.

Tomato and Potato Braised Beef Brisket

Notes

Ingredients:

Beef brisket: 400g
Tomato: 1
Kiwi: 1
Potato: 150g
Carrot: 80g
Onion: 60g
Green onions, ginger slices, soy sauce
Oyster sauce, dark soy sauce, fresh mushroom powder, tomato sauce, cooking wine: as needed

Instructions:

Start by boiling the beef brisket in cold water with green onions, ginger, and cooking wine to remove any gamey taste. Remove the meat after blanching.
Prepare a sauce by mixing 2 tablespoons of soy sauce, 1 tablespoon each of dark soy sauce and oyster sauce, 2 tablespoons of tomato sauce, and a suitable amount of fresh mushroom powder.
Peel and chop the tomato. Add the tomato, onion, and beef into the pot.
Add green onions and ginger slices to the pot, along with the previously prepared sauce.
Mash the peeled kiwi and mix it with the beef, then start cooking with the lid on.
After cooking for 10 minutes, add chopped potatoes and carrots, and continue cooking until everything is tender.
If the meat is not as tender as desired, continue to simmer until it reaches the ideal tenderness.
The dish is ready when the beef is soft and flavorful, having absorbed the juices fully.