Braised Beef Brisket with Tomatoes and Potatoes番茄薯仔炆牛腩
Hearty and deeply flavorful, this classic Cantonese braised beef brisket is slow-cooked with tender potatoes and sweet tomatoes, creating a rich and comforting stew.
01Ingredients
- 700g beef brisket, cut into 2-inch chunks
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 3 medium tomatoes, roughly chopped
- 2 large potatoes, peeled and cut into 1.5-inch chunks
- Braising Sauce:
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 0.5 tsp white pepper
- 500ml beef stock or water
- Optional: 1-2 star anise, 1 bay leaf
Nutrition (per serving)485kcal
- Protein38.5g
- Carbs28.2g
- Fat18.6g
Fiber 3.2 gSodium 892 mg
02Steps
- Blanch beef brisket: In a large pot, bring water to a rolling boil. Add beef brisket and blanch for 10 minutes to remove impurities. Skim off any foam. Drain and rinse the beef under cold water. Set aside.
- Sauté aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Add minced garlic and sliced ginger, sauté for another 1 minute until fragrant.
- Combine and braise: Add the blanched beef brisket, chopped tomatoes, and all braising sauce ingredients (dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, beef stock/water, optional star anise/bay leaf) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is fork-tender.
- Add potatoes and finish: Add the potato chunks to the pot. Continue to simmer, covered, for another 20-30 minutes, or until potatoes are tender. Taste and adjust seasoning if needed. Serve hot.
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