Sour Soup Beef Brisket
A soup featuring tender beef brisket and tomatoes, slow-simmered with tomato paste and a blend of seasonings for a bright, sweet-and-sour flavor that stimulates the appetite.
Ingredients
beef brisket (cut into small pieces, blanched)
500 g
scallions
2
ginger
4 slices
tomatoes (washed, blanched, peeled, crushed)
6
tomato paste
2 tbsp
salt
1 tbsp
oyster sauce
1 tbsp
cooking wine
1 tbsp
light soy sauce
1 tbsp
sugar
1 tbsp
dark soy sauce
1/2 tbsp
aged vinegar
1/2 tbsp
star anise
2
cinnamon bark
1 slices
Instructions
1
Prepare the ingredients
Wash the tomatoes, blanch briefly in boiling water, remove and peel off the skin, then place in a container and crush. Cut the beef brisket into small pieces, blanch in boiling water until the color changes, skim off the foam, then remove and set aside.
2
Pressure-cook the beef brisket
Place the beef brisket pieces, scallion segments, ginger slices, seasoning B (oyster sauce, cooking wine, light soy sauce, sugar, dark soy sauce, aged vinegar, star anise, cinnamon bark) and 2 large bowls of boiling water into a pressure cooker. Stir well, then pressure-cook for 20 to 30 minutes.
3
Stir-fry the tomato base
In an oiled pan, stir-fry the crushed tomatoes over medium heat until they thicken into a paste-like consistency, then add the tomato paste and stir until well combined.
4
Braise in the clay pot
Pick out and discard the star anise and cinnamon bark from step 2, then transfer the beef brisket pieces and broth into the clay pot from step 3. Add the salt and stir well, bring to a boil over high heat, then reduce to low heat and braise for 40 minutes. Serve.
