Beijing is getting colder, and the season for hotpots and stews has arrived. This tomato and brisket pot, with its fiery red color, is the perfect theme to keep you warm until the heat comes on.
- 1kg brisket
- 1 carrot
- ½ onion
- 2 stalks celery
- 2 tomatoes
- 6g salt
- 2 green onions
- 1 inch ginger
- 3 cloves garlic
- 1 stick cinnamon
- 3 pieces myrcia
- 10g sugar
- 3g white pepper powder
- 15g huangjiu
- 30g butter
- tomato paste
- Cut the carrot and celery into rough segments and the onion into big pieces. Split each clove of garlic down the middle. Combine in a bowl.
- Soak the brisket in water to release any blood. Cut the ginger into segments.
- Transfer the brisket to a pot of cold water and add the green onion and ginger. Heat until boiling. Remove any blood that bubbles to the surface and reserve the stock for later use. Remove the brisket and set aside.
- Heat the pan and add the butter. When the butter melts, add the carrot, onion, celery and garlic and stir fry for 1 minute over a high flame.
- Add the brisket and cook.
- Add enough stock to cover the ingredients. Add the huangjiu, salt, sugar, white pepper powder, myrcia and cinnamon, and cook over a high flame. When it begins to boil, reduce to a low flame and cook 1 hour.
- Drop the tomatoes into a pot of boiling water to remove the skin. Shred.
- In another pan, heat more butter and stir fry the tomatoes for 1 minute.
- Add the cooked tomatoes to the brisket after it has cooked 1 hour. Add a spoonful of tomato paste. Turn to a medium flame and boil for 15 minutes to thicken the soup.