Ingredients

• 500g beef brisket
• 4 tomatoes
• ½ stalk of spring onion
• 3 slices of ginger
• 2 tablespoons cooking wine
• Tomato paste (optional), a small amount
• 2 teaspoons salt

Reference:

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Instructions

1. Prepare the Beef
   • Wash the beef brisket and cut it into chunks about 2 cm in size.
   • Add cold water to a pot, then add the beef, a few slices of ginger, and a splash of cooking wine.
   • Bring to a boil and skim off the foam. Remove the beef and set aside.
2. Prepare the Tomatoes
   • Wash the tomatoes and make a cross-shaped cut on the top.
   • Bring a pot of water to a boil, place the tomatoes top-side down into the water, and simmer for 5 minutes.
   • Once the skin splits, peel the tomatoes.
   • Dice two tomatoes into small cubes (for a tangy base) and cut the other two into larger chunks (for later).
3. Prepare Other Ingredients
   • Slice the spring onion into small pieces and cut the ginger into thin slices.
4. Make the Sauce Base
   • Heat a pan, add oil, and sauté the spring onion and ginger until fragrant.
   • Add the diced tomatoes and mash them as much as possible with a spatula.
   • Add a small amount of water and simmer over low heat to release the tangy flavor.
5. Combine Beef and Sauce
   • Add the pre-cooked beef to the pan and stir-fry briefly.
6. Transfer to a Pot
   • Transfer all ingredients to a clay pot or enameled cast iron pot. Add water to cover the ingredients. Season with salt. If the tanginess is insufficient, you can add some tomato paste.
7. Simmer
   • Bring everything to a boil, then reduce to low heat and simmer for 1 hour.
   • Add the larger tomato chunks and simmer for another 30 minutes, until the beef becomes tender.
8. Optional: Add Potatoes

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