Tomato Braised Beef Brisket

Slow cook Beef shank How to make it Step 1. Cut the beef shank into pieces, blanch in water to remove blood, then wash and place the blanched beef shank along with white scallion pieces, ginger slices, bay leaves, and cinnamon sticks into a pressure cooker.: 20 minutes on low heat after steaming up.Step 2. Cut the tomatoes and onions into pieces, cut mushrooms into small chunks, and set aside. Step 3. After the beef is cooked in the pressure cooker, remove it and start another pot with a little oil, add onion slices to sauté until fragrant, then add tomato chunks, stir-fry, and place the beef shank back in along with broth enough to cover the meat.Step 4. Add mushrooms, Tomato sauce Add a small amount of salt, bring to a boil over high heat, then simmer for 40 minutes on low heat. Step 5. Garnish with coriander before serving!; Tips Snow peas and Laoganma sauce both have a salty taste, so reduce the salt accordingly. Cut the chicken into pieces, set aside;; 3. After pressing the beef to release the air, heat another pot with a little oil, add sliced onions and stir-fry until fragrant, then add tomatoes and stir-fry until they are fragrant before adding the beef brisket slices, pour in the stock to cover the beef;; 4. Add mushrooms,ketchup and add a little salt,slowly simmer until it comes to a boil, then reduce heat and simmer for 40 minutes;; 5. Sprinkle with coriander before serving!Chives are added.