Tomato Braised Beef

Cooking StepsHow to cook Tomato Braised Beef step by step

Cooking Process

1. 
   Step 1 Detail

   Cut the beef into chunks and soak in water for a few minutes, squeezing gently to draw out the blood. Bring a pot of water to a boil, then turn off the heat. Place the beef into the hot water, stir gently with a spoon, and remove after 2-3 minutes. Drain and set aside. (This method helps keep the beef tender — a tip from a fellow cook.)

2. Step 2 Detail

   Prepare the remaining ingredients: Score 3 tomatoes with a cross, blanch in boiling water, peel and cut into chunks. Dice half an onion. Peel and cut the potatoes into rolling-cut chunks; peel and cut the carrot into pieces. Prepare 1 piece of cassia bark, 2 bay leaves, 1 star anise, a pinch of fennel seeds, a couple of pieces of dried tangerine peel, and a few pieces of rock sugar. Have tomato paste, white vinegar, chopped scallions, and sliced ginger ready.

3. Step 3 Detail

   Heat oil in a wok. When hot, add scallions and ginger and sauté until fragrant. Add the onion and stir until aromatic. Add the beef and stir-fry to evaporate excess moisture. Add cassia bark, bay leaves, star anise, and fennel seeds; toss briefly. Pour in light soy sauce, dark soy sauce, and oyster sauce; stir until fragrant. Add the tomatoes and cook until they break down into a sauce. Add rock sugar and dried tangerine peel (dried hawthorn slices work too if you have them), plus a bit of tomato paste. Mix well, then transfer everything to a clay pot. Add enough boiling water to cover, bring to a boil and let it bubble for 3-5 minutes. Cover and simmer on low heat for 50 minutes.

4. Step 4 Detail

   After 50 minutes, check the beef for tenderness. Add half a tablespoon of white vinegar (which helps the meat soften further). Add the potato and carrot pieces and season with salt. Bring back to a boil, taste for balance of sweet and sour, and adjust with a little sugar if too tart. Cover and simmer on low heat for another 15 minutes, then serve.