Prepare ingredients:
– 500g beef brisket
– 60ml red wine
– 2 tomatoes
– 70g carrots
– 70g potatoes
– 10g onions
– 10g ginger
– 20g tapioca starch
– 30g unsalted butter
(If using salted butter, reduce the amount of salt a little)
– 15g tomato sauce
– 1 packet of beef stew sauce
How to prepare:
1. Wash the tomatoes, cut into wedges, remove the seeds to avoid the dish from being sour. Put the tomatoes in a blender.
– Wash the carrots and potatoes, peel, cut into bite-sized pieces.
– Wash the onions, dice.
– Peel the ginger, thinly slice.
– Mince the garlic.
2. Put the pan on the stove, add 15g of unsalted butter and cook until melted, then add the chopped onions and saute until fragrant. Then add the pureed tomatoes, cook for about 3 minutes until the mixture boils slightly, then turn off the stove.
3. Wash the beef brisket, cut into square pieces. Boil water, add the beef brisket with a few slices of ginger, blanch for 1-2 minutes, then remove.
– Put the blanched beef brisket in a large bowl, add the beef stew sauce packet, 10ml of red wine. Mix well and marinate for 30 minutes.
4. Put the pan on the stove, add the remaining 15g of unsalted butter, cook until the butter melts, add the minced garlic and saute until fragrant, then add the marinated beef, stir-fry until the beef is firm (about 7 minutes). Pour enough water to cover the beef. After about 15 minutes when the beef pot boils, add the tomato sauce, continue to simmer the beef for 1 hour to soften the beef.
– Then add the carrots and simmer for 15 minutes, then add the potatoes and simmer for another 15 minutes.
– Finally, sprinkle the tapioca starch mixture with water (20g tapioca starch, 2 tablespoons of water), stir well to thicken the sauce.
– Add 15g of tomato sauce and 50ml of red wine to the pot. Stir well, cover and cook until boiling. At this point, you can season one more time to taste and then turn off the stove. Pour into a bowl, sprinkle with green onions & enjoy with bread.
– Wish you success with this recipe 🍀
