Braised Beef Brisket with Tomatoes and Potatoes

Ingredients

Instructions

1. 1

   Blanch beef brisket: In a large pot, bring water to a rolling boil. Add beef brisket and blanch for 10 minutes to remove impurities. Skim off any foam. Drain and rinse the beef under cold water. Set aside.

2. 2

   Sauté aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Add minced garlic and sliced ginger, sauté for another 1 minute until fragrant.

3. 3

   Combine and braise: Add the blanched beef brisket, chopped tomatoes, and all braising sauce ingredients (dark soy sauce, light soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, beef stock/water, optional star anise/bay leaf) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is fork-tender.

4. 4

   Add potatoes and finish: Add the potato chunks to the pot. Continue to simmer, covered, for another 20-30 minutes, or until potatoes are tender. Taste and adjust seasoning if needed. Serve hot.