How to Make Braised Beef with Tomatoes and Potatoes

Result Image

The main feature of Braised Beef with Tomatoes and Potatoes (Brisket) is that it tastes great. Beef is a high-quality protein source, and using beef brisket makes it even more delicious.

The difficulty level is practically non-existent; even a 90-year-old grandmother using a cane can make it.

Estimated total preparation time: 1–1.5 hours. Ratio of braising time to active prep time ≈ 3:1

Estimated cooking difficulty: ★★★★

Essential Ingredients and Tools

Beef
Aromatics
Green onion (scallion)
Ginger
Cooking wine
Sichuan peppercorns
Star anise
Bay leaves
White sugar or rock sugar
Soy sauce (optional)
Dark soy sauce
Black pepper powder (or white pepper powder)
Potatoes
Tomatoes
Onion

Measurements

Beef: 500–700g
Aromatics
1 green onion, 4 slices of ginger, cooking wine
3g Sichuan peppercorns
1 (or half) star anise
2 bay leaves
15ml oil (reduce to 10ml if using beef brisket, according to preference)
Seasonings
White sugar or rock sugar
Soy sauce (e.g., Qianhe Brewing Light Soy Sauce, additive-free), dark soy sauce
Black pepper powder (white is also fine): 2g
Potatoes: 2–3 pieces (adjust according to preference, as long as they fit in the pot)
Tomatoes: 2–3 medium-sized ones, roughly the size of a fist
Onion: 1, slightly larger than a fist

Instructions

Prep:
Peel the potatoes and cut them into 5cm chunks; set aside.
Score a cross on the tomatoes, blanch in boiling water, peel off the skin, remove the core, and cut into 3cm chunks; set aside.
Chop 4g of green onion into fine pieces; break the rest into 5-8cm long segments.
Soak the beef in cold water for half an hour to remove blood, or boil it in cold water until the surface turns white, then remove. Skim off the foam during the process.
Dice the onion into 0.5-1cm pieces.
Preparation
Maintain medium heat throughout.
Submerge the beef in cold water, place it in a pressure cooker, add the green onion segments, ginger slices, and 20g of cooking wine. Once steam appears, pressure cook for 20 minutes.
Remove the beef and cut it into 5cm chunks. Pick out the ginger slices and pour the broth into a large bowl for later use.
Heat oil. When the oil reaches 40-50% heat, add Sichuan peppercorns, star anise, and bay leaves. Remove them once fragrant but before they burn.
Add the beef, green onion, and ginger. Stir-fry until fragrant; the duration doesn't matter. If it looks like it might burn, ladle in 10ml of broth (apply this method as needed).
After stir-frying until fragrant, add 15ml of light soy sauce, 15ml of cooking wine, white pepper, 5-10g of tomato paste or one can of tomatoes, and the diced onion. Stir-fry until the onion becomes translucent.
(Optional) Add a pinch of salt to help the onion release moisture and prevent burning. Do not add too much; adjust seasoning later.
Cook the tomatoes until they break down and become soft, then pour in the reserved broth.
Simmering
Once it comes to a boil over medium heat, reduce to low heat for the remainder of the cooking process.
30-40 minutes before serving, add the potatoes and season to taste.
Taste and add sugar and salt as needed until the flavor is right.
Serve when the beef is tender enough to be pierced easily with chopsticks!

Additional Notes

Ensure the broth is warm when adding it during the simmering process.
Do not cover the pot completely while simmering, or the potatoes will become mushy.
Stir occasionally during simmering to prevent sticking to the bottom.
Simmering in a clay pot yields better results. You can stir-fry in a wok and then transfer to the clay pot. If using a clay pot, avoid high heat before it comes to a boil to prevent cracking.
Do not use too much soy sauce; the broth will become saltier as it reduces. It is fine if it tastes slightly bland when thin. You can add more soy sauce during simmering if needed.
Avoid using chicken bouillon or MSG, as they will overpower the natural umami of the beef.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.