Tomato Braised Beef Brisket

Name: Tomato Braised Beef Brisket
Total time: 1 h 50 min
Ingredients: 500g, cut into 3cm cubes beef brisket; 4 medium, diced ripe tomatoes; 2 medium, cubed potatoes; 1 large, diced yellow onion; 4 slices ginger; 3 cloves, smashed garlic; 3 stalks, chopped green onions; 2 pieces star anise; 1 small piece cinnamon stick; 3 tablespoons soy sauce; 2 tablespoons tomato paste; 1 tablespoon sugar; 2 tablespoons vegetable oil; to taste salt; enough to cover ingredients water

A comforting Chinese classic featuring melt-in-your-mouth beef brisket simmered in a rich, tangy tomato sauce with tender vegetables. Perfect served over rice or with crusty bread.

1h 50m

Medium

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This hearty dish balances the sweet acidity of tomatoes with the savory richness of slowly braised beef. The key is allowing enough time for the meat to become tender and absorb all the beautiful flavors.

Ingredients

beef brisket 500g, cut into 3cm cubes

ripe tomatoes 4 medium, diced

potatoes 2 medium, cubed

yellow onion 1 large, diced

ginger 4 slices

garlic 3 cloves, smashed

green onions 3 stalks, chopped

star anise 2 pieces

cinnamon stick 1 small piece

soy sauce 3 tablespoons

tomato paste 2 tablespoons

sugar 1 tablespoon

vegetable oil 2 tablespoons

salt to taste

water enough to cover ingredients

Instructions

Prep the beef

Cut the beef brisket into roughly 3cm cubes. Bring a pot of water to boil, add the beef cubes, and blanch for 3-4 minutes until any foam rises to the surface. Drain and rinse the beef under warm water to remove impurities. Set aside.

Sauté aromatics

Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add ginger, garlic, and green onion whites (reserve the green parts for later). Stir for 30 seconds until fragrant. Add star anise and cinnamon, cook another 30 seconds.

Build the sauce

Add the tomato paste and sugar to the pot, stirring quickly to combine. Pour in the diced tomatoes and cook for 3-4 minutes, mashing them slightly with your spoon to release their juices. The mixture should turn deep red and thick.

Braise the beef

Add the blanched beef to the pot and stir to coat evenly with the tomato mixture. Pour in soy sauce and enough hot water to just cover the beef. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 60-70 minutes until beef is almost tender.

Add vegetables

Add the potatoes and onion to the pot. Continue cooking, covered, for another 20-25 minutes until potatoes are fork-tender and the sauce has thickened to your liking. Stir occasionally to prevent sticking.

Finish and serve

Taste and adjust seasoning with salt. Remove from heat. Garnish with reserved green onions. Serve hot over steamed rice or with crusty bread to soak up the delicious sauce.