Skip to main content

Tomato carrot stew beef brisket


beef brisket 600 g
Carrot 1
Tomatoes 2
5-6 slices ginger
1 onion


Tomato paste 150 g
1 teaspoon salt
4 teaspoons brown sugar
The right amount of black pepper
Little vanilla


1, the onion, carrot, tomato, ginger and onion cut into small pieces alternate
2, the beef brisket with hot water and reserve.
3, open the fire, put the olive oil, and so into the ginger and onion pan heat, saute
4, into the beef brisket, add a cup of water, then add the onion, carrots and tomatoes, the water should be added to a large part overshadowed ingredients, cover
5, after the water boils, the tomato paste, salt and black pepper into, mixing well then cover, turn small fire stew 1 hour
6, sprinkle with vanilla completes


Popular posts from this blog


Honey Chicken


Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄


A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey


  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

Spicy braised chicken wings