How to make casserole tomato beef brisket

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  1.Wash and cut the beef brisket into pieces and prepare the required materials

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  2.Slice the ginger and set aside, dice the pepper and set aside, cut the onions into sections and set aside, and cut the tomatoes into cross sections and set aside p>

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  3.Put the beef brisket in cold water, add half the green onions and half the ginger slices and blanch them

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  4. Blanch the beef brisket, remove and wash and set aside

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  5.Peel and cut the tomatoes into cubes for later use (you don’t need to peel them if you like to eat them)

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  6.In a pot without water, add oil, sugar, and cook over low heat until the sugar melts

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  7. After the sugar turns slightly yellow, pour in the beef brisket and stir-fry evenly over medium heat

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  8.Add light soy sauce, dark soy sauce, oyster sauce, stir-fry over high heat

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  9.Add green onions, ginger, bay leaves, star anise, pepper, and hawthorn and stir-fry until fragrant

• 10.Pour into the casserole

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  11.Add half of the tomatoes , add water until the brisket is covered, cover it, bring to a boil over high heat, then turn to low heat and simmer for 1.5 hours

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  12.After 1.5 hours, add the remaining tomatoes, add an appropriate amount of salt to taste, cook on medium heat for another 10 minutes, then turn off the heat

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  13.If you don’t like too much soup, add the remaining tomatoes and reduce the juice over high heat before turning off the heat