Tomato Wine Beef Tripe Braising Video

Red Wine Tomato Beef Tendons and Brisket Rib Meat Stew The ingredients are:Brisket 200 grams, 100 grams of beef tendons, 4 tomatoes, red radish 1 piece,onion 1 piece, 2 cloves of garlic,star anise 3 pieces, bay leaf 3 pieces,tomato sauce 4 tablespoons, rock sugar 20 grams, red wine 50 milliliters, water 500 milliliters, Italian mixed spices 1 teaspoon, salt 1/2 teaspoon, black pepper 1/4 teaspoon Food Network

How to make Red Wine Tomato Beef Tendons and Brisket Stew:

1. Wash the tomatoes, cut them into pieces, chop the onion and red radish into medium-sized pieces, and cut the brisket and beef tendons into medium-sized pieces,

2. Bring water to a boil, add brisket and beef tendons, blanch for 15 minutes.

3. High stove hot wok, add a small amount of oil, stir-fry the garlic until fragrant, then add the onion and stir-fry until translucent, followed by adding red radish and tomato sauce, mix well, then add tomatoes and stir-fry for 2-3 minutes. Next, add brisket, red wine, and water, making sure the water just covers the brisket, add star anise, bay leaf, and Italian mixed spices, cover with a lid, cook over medium heat for 45 to 1 hour, then season with salt, black pepper, and rock sugar.

4. Transfer all ingredients to clay pot and simmer for about 30 minutes until the sauce is reduced. Serve immediately.