Q: Can I replace beef brisket with another type of meat in this recipe?
A: Yes, you can use other cuts of beef, but the cooking time may vary depending on the toughness of the meat.
Q: Is it necessary to use a health stewing mode or can I cook this on a stovetop?
A: While the health stewing mode is ideal for even cooking, you can also prepare this dish on a stovetop with similar results, adjusting the cooking time as needed.
Tomato Beef Brisket Stew
Notes
Ingredients:
- Beef Brisket: 500g
- Tomatoes: 3
- Onion (half)
- Green Onion Knots: a few
- Ginger Slices: a few
- Cooking Wine: 5g
- Rock Sugar: 10g
- Tomato Sauce: 20g
- Dark Soy Sauce: 10g
- Light Soy Sauce: 5g
- Oyster Sauce: 10g
- Bay Leaf: 1
- Cinnamon Stick: 1
- Star Anise: 1
- Prepare all the ingredients.
- Clean the beef brisket and cut into small pieces. Boil in cold water with green onion knots, ginger slices, and cooking wine. Skim off the foam, then remove and clean the meat.
- Score the tomatoes with a cross, blanch in boiling water, peel, and then chop two tomatoes finely and cut one into larger chunks. Chop the onion.
- Heat a pan with oil, add rock sugar, and cook until caramelized. Add the beef brisket to coat in sugar, then include onions and tomato sauce, cooking until the sauce thickens.
- Transfer to a stew pot. Add enough warm water to cover the ingredients, then add dark soy sauce, light soy sauce, oyster sauce, bay leaf, cinnamon stick, and star anise. Place on the bottom rack of a steamer.
- Cook using a health stewing mode at 130°C for 60 minutes. Add the tomato chunks 10 minutes before the end. Serve hot after cooking is complete.
- High in Protein
- Rich in Lycopene from Tomatoes
- Contains Iron and Zinc from Beef
