Tomato-Braised Beef with Root Vegetables
A comforting Chinese-style stew where beef brisket slowly simmers with sweet tomatoes, carrots, and potatoes until meltingly tender.
Story
This hearty one-pot meal combines the natural sweetness of ripe tomatoes with rich, slow-cooked beef. The gentle layering of vegetables creates a complex broth that's perfect for soaking up with crusty bread or steamed rice.
Ingredients
Beef brisket
500g, cut into 3cm chunks
Ripe tomatoes
4 medium, peeled and quartered
Carrots
2 medium, sliced into thick rounds
Potatoes
2 medium, peeled and cubed
Celery stalks
3, cut into sections
Fresh ginger
4 slices
Bay leaves
2
Cinnamon stick
1 small piece
Shaoxing wine or dry cooking wine
3 tablespoons
Tomato paste
2 tablespoons
Salt and freshly ground black pepper
to taste
Water
2 liters
Instructions
1
Blanch the beef
Bring a pot of water to a boil. Add the beef chunks and cook for 2-3 minutes until gray foam rises. Drain and rinse thoroughly to remove impurities. This step ensures a clean, clear broth.
2
Build the base
Place the blanched beef in a large heavy pot with water, ginger, bay leaves, cinnamon, and wine. Bring to a boil, then reduce heat to low. Cover and simmer gently for 40 minutes until the beef is nearly fork-tender.
3
Layer the vegetables
Add the peeled tomatoes and carrot slices. Continue simmering for 15 minutes until the tomatoes break down and enrich the broth. Then add the potato cubes and tomato paste, cooking for another 15-20 minutes until the potatoes are soft.
4
Finish and season
Add the celery sections and cook for 5 minutes until just tender. Season generously with salt and black pepper to taste. Serve hot in deep bowls.
