Winter is finally here. After a long day of work, we come home with cold ears and empty stomachs.
Stewed Beef Brisket with Tomato will be a perfect treat. In China, before winter comes, Mums will make more meaty dishes than normal, to try to feed the family up to deal with the oncoming cold weather. We call this: ‘add autumn fat’ – 添秋膘 (tian qiu biao). When I was small, my parents would make this beef dish during winter. To me it is a dish that not only warms up my body, but also warms up my heart.
Stewed Beef Brisket with Tomato
800g beef brisket
1 white onion
1 tin of chopped tomato
1/2 spring onion
2 tbsp of tomato puree
2 tsp of light soy sauce
2 tbsp of sugar
3 tsp of salt
2 tbsp of cooking wine
- Cut the beef brisket in to thumb sized cubes. Cut the onion and tomatoes into similar sized cubes. Cut the spring onion into sections about 3 cm long, cut the ginger into slices.
- Bring a pot of water to a boil, put the beef cubes in to boil for about 1 minute. Take the beef cubes out, wash clean and drain the water.
- Heat up a pot with 1 tbsp of cooking oil over strong heat, when the oil is hot, put the spring onion, ginger and onion in to stir-fry. When you get a nice smell from it, add tomato cubes, keep stirring until they are soft. Put the chopped tomato, tomato puree and beef cubes in, add cooking wine and light soy sayce, and 200ml boiling water, bring to a boil. Add sugar, mix well.
- Cover and cook over low-medium heat for about 1.5 hour. Add salt, keep boiling for another half hour.