Saturday, November 3, 2012

Beef and Tomato Stew

It's been a while since I have cooked anything.  Mom spoiled me.  But today, I finally decided to make this recipe I saw on YouTube.  I have made it before (so yes, this is my second time) and it was delicious!

For those interested, you can watch the video below (sorry it's in Mandarin only):


1/2 pound of beef brisket
1 pound Cherry tomatoes - yellow and red mixed
(Optional) Chinese bak choi


2 bay leaves
a small section of leek or green onions

2 star anise
2 slices of ginger
2-3 red peppers
a pinch of Sichuan peppers
a few slices of dried licorice root
a small section of leek or green onions

small handful of dried hawthorn
3 tbsp tomato sauce
1 tbsp flour


1. Simmer beef brisket in cool water for approximately 10 minutes to get rid of the impurities.

2. Rinse the brisket in cold water and simmer the brisket with cold water just enough to cover the beef for another 20 minutes in medium-low heat with (A).  Keep the water and cut the brisket into bite size.  Set aside.

3. Simmer whole cherry tomatoes in cool water until boil or when the tomato skins start to peel off.  Rinse it in cold water and peel off the skin.  Set aside.

4. In a wok or medium saucepan, heat oil and add (A).  Sautéed in low heat until you can smell the aroma.  Add (C) in order of ingredient listed and stir until you get a paste.

5. Add the water from #2 and bring it to a boil.  Discard the solids from the sauce and add the brisket from #2.  Simmer for 15-20 minutes in low heat.  Add the tomatoes from #3 and simmer for another 5-10 minutes.  Stir occasionally.

 6. Season with salt, sugar, black peppers, soy sauce.  Add the bak choi (optional).  Ready to serve!  It is delicious over rice!!


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