Braised Beef Brisket with Tomatoes and Potatoes 番茄薯仔炆牛腩

Hearty and deeply flavorful, this classic Cantonese braised beef brisket is slow-cooked with tender potatoes and sweet tomatoes, creating a rich and comforting stew.

Nutrition (per serving)

Ingredients

• 700g beef brisket, cut into 2-inch chunks
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 3 medium tomatoes, roughly chopped
• 2 large potatoes, peeled and cut into 1.5-inch chunks
• Braising Sauce:
• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tbsp sugar
• 0.5 tsp white pepper
• 500ml beef stock or water
• Optional: 1-2 star anise, 1 bay leaf

Steps

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. 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. 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. 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.

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