Tomato Beef Stew
Ingredients
- 1 piece beef brisket
- 3 tbsp soy sauce
- to taste salt
- 1 onion
- 2 tbsp cooking wine
- 3-4 tomato
- 2 tbsp oyster sauce
- to taste white pepper powder
Instructions
- Prepare the ingredients: peeled tomatoes and beef brisket (or tenderloin). If you enjoy the texture of tendon, you can keep it on the beef.
- Pan-fry the potatoes in oil until lightly golden. (Ignore the onion in the photo — it was added by mistake.)
- Sauté garlic and scallions until fragrant, then add the tomatoes. Use ripe tomatoes — they release more juice and make a richer broth.
- Once the tomatoes are cooked down and mushy, add hot water.
- When the water comes to a boil, add the beef and season with white pepper powder, soy sauce, oyster sauce, and cooking wine (red wine works too). If you like carrots, add some now. Don't season too heavily at this stage — the broth will reduce and concentrate. You can adjust the seasoning right before serving.
- Simmer for at least 40 minutes. Add chicken bouillon and adjust seasoning; add salt if needed. (Don't over-salt early on — the broth reduces and becomes saltier.) Garnish with chopped scallions and serve.
