Baked Tomato Beef Brisket <302 Little Kitchen>

Use beef brisket with a bit more fat for better flavor. I used canned diced tomatoes from Xinjiang, which are of excellent quality. Fresh mint, parsley, and thyme can add an exotic touch to this dish; if you have them on hand, use them; otherwise, dried herbs can be a substitute or simply omit.

Slice the onion, crush the garlic, and chop the ginger into small pieces.

It's recommended to use a thick-bottomed pan for even heat distribution. If you’re using an oven, ensure your pot, including the lid, is oven-safe. Add a little olive oil to the pan, then place the beef brisket pieces in, slowly searing the surface until it is slightly charred.

Heat over medium-low for about 3 minutes before flipping to the other side, like this.

Once the brisket is seared, remove it and set it aside.

Notice the brown bits at the bottom of the pan; don’t scrub them away, as we will use sauce to deglaze these flavorful 'burnt' bits later.

Add the onions and continue to sauté over medium-low heat until they become soft and translucent.

Add the garlic, ginger, bay leaves, cinnamon stick, and other spices.

Incorporate the canned diced tomatoes (you can also add fresh tomatoes if you like).

Continue heating over medium-low, using a spatula to scrape up the 'burnt' bits and dissolve them into the sauce.

Add the chopped fresh herbs and light soy sauce.

Also add 1 tablespoon of whole grain mustard.

Add half a can of water and bring to a boil.

If you feel the color isn’t vibrant enough after boiling, you can add some sweet paprika and season with salt and black pepper.

Then place the previously seared brisket pieces back in (be mindful of the amount of broth; it shouldn’t be too much).

If using a gas stove, set it to the lowest heat, cover, and bake for 2 hours, turning occasionally.

If using an oven, set it to 180°C and bake for 2 hours, turning the pot occasionally.

When turning, be careful with the broth to avoid burning; the broth should not be excessive.

Once time is up, sprinkle fresh chopped parsley and mint on top while hot, and serve~~~

It's super tempting!