Prepare ingredients:
– 500g beef brisket
– 60ml red wine
– 2 tomatoes
– 70g carrots
– 70g potatoes
– 10g onions
– 10g ginger
– 20g tapioca starch
– 30g unsalted butter
(If using salted butter, reduce the amount of salt a little)
– 15g tomato sauce
– 1 packet of beef stew sauce
How to prepare:
1. Wash the tomatoes, cut into wedges, remove the seeds to avoid the dish from being sour. Put the tomatoes in a blender.
– Wash the carrots and potatoes, peel, cut into bite-sized pieces.
– Wash the onions, dice.
– Peel the ginger, thinly slice.
– Mince the garlic.
2. Put the pan on the stove, add 15g of unsalted butter and cook until melted, then add the chopped onions and saute until fragrant. Then add the pureed tomatoes, cook for about 3 minutes until the mixture boils slightly, then turn off the stove.
3. Wash the beef brisket, cut into square pieces. Boil water, add the beef brisket with a few slices of ginger, blanch for 1-2 minutes, then remove.
– Put the blanc