Tomato Braised Beef Brisket (Soy Sauce Free)

Select 1250 grams of beef brisket with a good balance of fat and lean meat. The right mix ensures a smooth texture when braised. Avoid using lean brisket from the back of the cow, as it will yield a poorer texture. Cut the beef into 2-3 cm cubes; don't cut them too small, as they shrink significantly during cooking. Soak the cut beef in cold water for about an hour, changing the water two to three times.

Put the soaked beef into a pot of cold water, adding a suitable amount of cooking wine or yellow wine.

Add a suitable amount of chopped green onions and ginger.

Bring to a boil over high heat.

Rinse the beef clean with warm water; do not use cold water.

Blanch the beef in cold water to remove any strong odors and scum. Use about 15 grams of cooking wine or yellow wine, along with a small amount of chopped green onions and ginger. After bringing to a boil, simmer on high for 5 minutes, then remove the beef and rinse thoroughly with warm water.

Prepare 1250 grams of tomatoes.

Make a cross incision on the surface of the tomatoes.

Bring the water in the pot to a boil, then add the incised tomatoes and gently stir for 30 seconds to 1 minute, until the skins shrink or crack.

Prepare a bowl of cold water to quickly cool the boiled tomatoes, making it easier to peel them. Once peeled, chop the tomatoes into pieces and set aside.

Gather spices: cinnamon, star anise, Sichuan pepper, and dried red chili.

Prepare scallions, ginger, and hawthorn slices.

Use either tomato ketchup or tomato paste.

Prepare ingredients: about 20 grams of rock candy, 4 star anise, 1 to 2 grams of Sichuan peppercorns, 50 grams of ginger, 50 grams of scallions, a small piece of cinnamon (about 4 grams), 8 grams of hawthorn slices, and around 130 grams of tomato ketchup or tomato paste. Be careful not to add too much star anise, cinnamon, or Sichuan pepper, as it may overpower the beef flavor.

Heat a small amount of oil (10 to 15 grams) in a pot on low heat. Add about 10 grams of rock candy or white sugar to caramelize. Once the candy melts and bubbles form, turning a reddish-brown color, quickly add the beef cubes and stir well.

Once the caramelized sugar is evenly mixed, add about 20 grams of yellow wine or cooking wine and continue stir-frying until most of the liquid has evaporated.

Add the star anise, cinnamon, Sichuan peppercorn, and a small dried chili and stir-fry for a moment.

Stir in about 130 grams of tomato ketchup or paste until well combined.

Ensure the tomato ketchup is well incorporated.

Add the chopped scallions and ginger, mixing well before adding half of the prepared tomato pieces into the pot and stir evenly.

After briefly stir-frying all ingredients, add boiling water. It must be boiling water, as cold water is not acceptable. Use more water since the dish takes a long time to braise. It is best not to add water mid-cooking; if necessary, only add boiling water.

Add about 10 grams of rock sugar, adjusting according to personal taste.

Add 2 grams of white pepper powder.

Add 15 grams of oyster sauce.

Add another 20 grams of cooking wine or yellow wine.

Simmer on low heat for about 90 minutes. If the beef is tender, remove the spice remnants. At this time, add about 5 grams of salt. Add the remaining half of the tomatoes and continue to simmer for another 20 minutes on medium heat.

Taste to check if the beef is tender; if so, serve with a sprinkle of chopped green onions on top to finish.