Today we’re making beef brisket and tomato stew. The briskets we have here are pre-cut,
I would suggest to cut the brisket into cubes that are about three-quarter inch or two cm wide
if you were to do it yourself. Add the brisket into a pot of cold water,
and bring it to a boil. This is to remove the leftover blood.
Briskets have to be added to cold water first as the blood can only be removed
completely after heating up the water. Skim the foam, remove the brisket
from the boiling water and rinse, then transfer it to a slow cooker. Now to slice some ingredients.
First dice the onions. We use red onions for this dish
because it smells more rich. Onto the tomatoes, first we’ll have to skin them.
Now here’s a special tip. If you roast it over a low heat,
slowly you’ll see it start to peel itself. Then simply slip off the skin. Roasted tomatoes taste even better
because some of the juices evaporate in the process. Cut the tomatoes into large chunks, chop up some scallions
and cut up some ginger into slices. Add oil to a hot pan, and you’re going to sauté some star anise and a few pieces of cinnamon stick. The spices are slowly dried out as they frying,
so their aroma can be released to the fullest extent. Add onion and stir-fry. We’re doing this so that the raw onion tastes
less spicy while still retaining its fragrance. Add some tomato paste. Not only will this enhance the flavor
but also make the stew more colorful. Now add some diced tomatoes. Add sugar, a pinch of salt,
and some dark soy sauce for color. Bring it to a boil, and then pour it into the slow cooker, adding chopped scallion, sliced ginger and cook wine. Put on the lid, and set it to cook
on high heat for five hours. Next we’re going to make some rice.
Rinse the rice, put it in a rice cooker, and add water to the rice cooker until the water
above rice is about as deep as a fingertip. Dinner time! Look at this stew,
the brisket is so tender with thick gravy, very appetizing and refreshing, and
it’s best served with plain rice.