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Tomato stewed beef brisket is a classic Chinese home-cooked dish, which is loved by people for its sweet and sour taste and tender meat. Here is a simple recipe for tomato stewed beef brisket:

 Materials:

- 500g beef brisket (cut into cubes)

- 3-4 tomatoes (adjust according to size and personal preference)

- 1 onion (cut into pieces)

- A few slices of ginger

- A few cloves of garlic (sliced ​​or whole)

- 2-3 star anise

- 1 piece of cinnamon

- 2-3 bay leaves

- Appropriate amount of cooking wine

- Light soy sauce (appropriate amount)

- Dark soy sauce (optional, for coloring) a little

- A little sugar

- Salt to taste

- Water (appropriate amount)

- Vegetable oil (appropriate amount)

 step:

1. **Prepare the beef brisket**: Cut the beef brisket into medium-sized pieces and rinse it with clean water to remove blood and impurities.

2. **Blanching**: Put the beef brisket in cold water, add appropriate amount of cooking wine, boil over high heat, skim off the foam, remove the beef brisket, rinse with warm water, drain and set aside.

3. **Fry the seasonings until fragrant**: Add appropriate amount of vegetable oil to the pan. When the oil is hot, add ginger slices, garlic, star anise, cinnamon and bay leaves, and stir-fry until fragrant.

4. **Stir-fried beef brisket**: Put the processed beef brisket into the pot, stir-fry until the surface changes color, add appropriate amount of light soy sauce and dark soy sauce (if any), stir-fry evenly to color the beef brisket.

5. **Add tomatoes and onions**: Add the diced tomatoes and onions into the pot, stir-fry evenly, and after the tomatoes are juiced, add an appropriate amount of water (just enough to cover all the ingredients).

6. **Seasoning**: Add appropriate amount of salt and sugar according to personal taste to adjust the taste.

7. **Stew**: Transfer all the ingredients in the pot to a casserole or pressure cooker and simmer over low heat. If using a casserole, it will take about 1.5-2 hours to simmer until the beef brisket is tender; if using a pressure cooker, it will take about 30-40 minutes.

8. **Drain the sauce**: After the beef brisket is stewed until tender, if there is too much sauce, turn up the heat to drain the sauce so that the sauce is thick and can better coat the beef brisket.

9. **Serve the dish**: When the soup has reached the appropriate concentration, turn off the heat, sprinkle with chopped green onions as decoration, and serve.

The key to this dish is the stewing time and heat of the beef brisket, as well as the perfect combination of the sweet and sour taste of tomatoes and the beef brisket. During the stewing process, you can adjust the amount of seasoning according to your personal taste to make the dish more in line with your taste.

When stewing beef brisket with tomatoes, controlling the heat is the key to ensuring that the beef brisket is tender and crispy. Here are some specific suggestions for controlling the heat:

1. **Blanching to remove the fishy smell**: After cutting the beef brisket into pieces, blanch it first. Put the beef brisket in cold water, add cooking wine, boil it over high heat, and skim off the foam. This step can remove the blood and fishy smell of the beef brisket, and also make the beef brisket easier to absorb the flavor in the subsequent stewing.

2. **Stir-fry over medium-low heat**: Wash the blanched beef brisket with warm water and drain. Then add a proper amount of oil to the pan and stir-fry the beef brisket over medium-low heat until the surface is slightly charred. This step can make the beef brisket meat firmer and increase the taste.

3. **Slow cooking**: Put the stir-fried beef brisket, tomatoes, onions and other ingredients into a stew pot, add enough water (the amount of water should cover all the ingredients), and then turn to low heat and slow cook. Slow cooking on low heat can slowly decompose the protein inside the beef brisket, making the meat more tender.

4. **Turn over when necessary**: During the stewing process, turn over the beef brisket and tomatoes when necessary to ensure even heating and avoid burning on the bottom.

5. **Pressure cooker speeds up stewing**: If you have a pressure cooker, you can use it to speed up the stewing process. The high pressure environment of the pressure cooker can make the beef brisket become tender faster. Usually, it takes 30-40 minutes to stew in a pressure cooker.

6. **Pay attention**: During the stewing process, pay attention to the amount of soup. If the soup decreases too much, you can add hot water in moderation to maintain the amount of soup.

7. **Reduce the sauce**: When the beef brisket is stewed until it is tender, if there is too much sauce, you can turn up the heat to reduce the sauce, making the sauce thick so that it can better coat the beef brisket and improve the taste.

By following the above steps, you can effectively control the heat and ensure that the beef brisket stewed with tomatoes is tender and juicy. Remember, the success of stewing beef brisket depends largely on your sensitive control of the heat and your patience.

To better blend the flavors of tomatoes and beef brisket, you can take the following steps:

1. **Fully stew**: Tomatoes and beef brisket need a certain amount of time to release and absorb each other's flavor. Use low heat to slowly stew the beef brisket in the sweet and sour juice of tomatoes. This way, the beef brisket can fully absorb the flavor of tomatoes, and the tomato juice will become richer due to long-term stewing.

2. **How ​​to handle tomatoes**: Before stewing, you can make a cross cut on the top of the tomatoes and then blanch them with boiling water. This will help peel the tomatoes and make it easier for the tomato juice to be released. Cut the peeled tomatoes into pieces so that they can be blended into the soup more quickly.

3. **Add tomatoes at the right time**: Add tomatoes after the beef brisket has been stewed to a certain degree. This will allow the beef brisket to have enough time to be stewed until half-cooked, and the tomatoes will not lose their flavor and nutrition due to stewing for too long.

4. **Use of seasoning**: During the stewing process, use some seasonings appropriately, such as ginger, garlic, star anise, cinnamon, etc. These seasonings can help enhance the aroma of the overall dish and promote the fusion of the flavors of tomatoes and beef brisket.

5. **Add water appropriately**: During the stewing process, keep the amount of water appropriate. Do not add too much water at one time to avoid diluting the taste of the tomatoes. If too much water evaporates during the stewing process, you can add hot water appropriately.

6. **Drain the sauce**: After the beef brisket is stewed until tender, if there is too much sauce, you can turn up the heat to drain the sauce, making the sauce thick so that it can better coat the beef brisket. This not only improves the taste, but also makes the flavors of tomatoes and beef brisket more integrated.

7. **Final seasoning**: Just before serving, add the final seasoning according to your personal taste, such as adding salt, sugar, etc. to ensure the taste of tomatoes and beef brisket is balanced.

Through the above steps, the flavors of tomatoes and beef brisket can be better blended together to make a delicious tomato stewed beef brisket.

The pretreatment of beef brisket before stewing is very important, which directly affects the taste and flavor of the final dish. The following are some common pretreatment steps before stewing beef brisket:

1. **Cleaning**: Rinse the purchased beef brisket with clean water to remove blood and impurities on the surface.

2. **Cutting**: Cut the brisket into appropriate cubes. The size can be determined according to personal preference and the size of the stewing container. Generally speaking, larger cubes can maintain the integrity of the meat, but the stewing time will be longer.

3. **Soak**: Soak the cut beef brisket in cold water for a period of time (usually 30 minutes to 1 hour) to remove excess blood and reduce fishy smell.

4. **Blanching**: Put the soaked beef brisket into a pot and add cold water, the water should cover the beef brisket. Heat the water over high heat until the water boils, skim off the foam, and continue to cook for a few minutes to completely remove the blood and impurities. After blanching, remove the beef brisket, rinse it with warm water, and remove the foam on the surface.

5. **Drain the water**: Place the blanched beef brisket on a colander to drain the water, or use kitchen paper to absorb excess water for subsequent cooking.

6. **Marinating** (optional): In order to increase the flavor of the beef brisket, you can marinate the beef brisket for a while with an appropriate amount of cooking wine, light soy sauce, ginger slices, green onions and other seasonings before stewing. This will make the beef brisket more flavorful.

7. **Stir-fry** (optional): Before stewing, you can stir-fry the beef brisket in hot oil until the surface is slightly charred. This can lock in the moisture of the beef brisket, making it more tender and juicy during the stewing process, and also increase the aroma of the dish.

After completing the above pretreatment steps, the beef brisket is ready for stewing. Proper pretreatment can not only improve the taste of the beef brisket, but also help remove unnecessary fishy smells, making the final dish more delicious.

There are several ways to determine whether the beef brisket is cooked through:

1. **Visual inspection**: Observe the color change of the brisket. The color of the cooked brisket will change from the dark red of raw meat to a lighter brown or gray, the surface will look shiny, and the meat will appear looser.

2. **Touch test**: Use a fork or chopsticks to gently poke the brisket. If it penetrates easily without resistance, it is likely cooked through. If you press it with your hands, the cooked brisket will feel soft and have little resilience.

3. **Cut and check**: Cut a small piece of the sirloin and check if there is any pink inside. If the cut surface is evenly brown or gray and there is no blood seeping out, the sirloin should be cooked through.

4. **Take the temperature**: Use a food thermometer and insert it into the thickest part of the brisket, making sure the thermometer does not touch the bone. The internal temperature of the brisket should reach at least 70°C (158°F), which is the minimum temperature to ensure that the meat is safe to eat.

5. **Taste**: The most direct way is to take a bite. The well-cooked brisket should be tender and crispy, without the feeling of raw meat.

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It should be noted that the degree of doneness of beef brisket also depends on personal taste preference. Some people like beef brisket to be slightly chewy, while others prefer it to be completely crispy. Therefore, when judging whether beef brisket is done, in addition to the above objective criteria, personal taste preferences should also be taken into consideration.