Tomato Beef Brisket Stew (Fānqié Niú Nǎn)

Main Ingredients

• Beef brisket 500g
• Ripe tomatoes 600g
• Onion 1 medium
• Potato 150g
• Carrot 1
• Fresh ginger 5 slices
• Spring onion 1 stalk
• Garlic 4 cloves
• Cooking oil as needed
• Cooking wine 2 tbsp
• Tomato paste 2 tbsp
• Light soy sauce 1 tbsp
• Salt to taste
• Rock sugar 10g
• Star anise 2 pieces
• Cinnamon stick 1 small piece
• Bay leaves 2 pieces
• White pepper powder to taste
• Cilantro some

Steps

1. Cut 500g beef brisket into 3cm cubes. Soak in water for 1 hour, changing water 2-3 times. Place in cold water with ginger slices and cooking wine, bring to a boil, skim off foam, blanch for 5-8 minutes, rinse with warm water and drain. Score a cross on tomato bottoms, blanch in boiling water for 30 seconds to 2 minutes, peel, remove stems, and cut into large chunks. Note: Use only fully ripe red tomatoes – unripe green tomatoes contain solanine and are unsafe to eat. Slice onion; peel and dice potato, soak in water to prevent oxidation; cut carrot into large chunks; slice ginger, section spring onion, and crush garlic.

   

2. Heat oil in a wok, sauté spring onion, ginger, garlic, star anise, cinnamon, and bay leaves until fragrant. Add onion and cook until translucent. Add tomato chunks and stir-fry over medium heat until softened. Add 2 tbsp tomato paste and stir well.

   

3. Add blanched beef and stir-fry until surface tightens. Add cooking wine and light soy sauce. Add enough hot water to cover ingredients by 3-5cm, add rock sugar. Bring to a boil, reduce to low heat, cover, and simmer for 1.5-2 hours.

   

4. When beef is about 80% tender (after about 1.5 hours), add potato and carrot chunks. Continue simmering for 20-30 minutes until vegetables are tender. Note: If using potatoes, add them in the last 30 minutes to prevent them from dissolving.

   

5. Add salt to taste (salt must be added at the very end), sprinkle with white pepper. Transfer to a bowl, garnish with cilantro, and serve hot.

   

TCM Notes

Beef Brisket: Rich in high-quality protein, heme iron, and B vitamins. Heme iron is more easily absorbed by the body and helps improve iron-deficiency anemia. Contains approximately 120mg of purine per 100g, making it a moderate-high purine ingredient. Tomatoes: Rich in vitamin C, lycopene (a powerful antioxidant), carotene, and organic acids like malic and citric acid. Organic acids protect vitamin C from being destroyed during cooking and stimulate gastric juice secretion to aid digestion. Synergistic Effect: Vitamin C from tomatoes enhances iron absorption from beef; animal protein combines with plant protein for more balanced nutrition. Total approx. 400-500 kcal, 35-40g protein, 15-20g fat – a high-protein nourishing dish.

Suitable for：Those with iron-deficiency anemia or in need of iron supplementation Those with poor appetite or weak digestion Those with yin deficiency, blood deficiency, or pale complexion Diabetes patients (beef has been traditionally used to alleviate thirst) General population for daily meals, suitable for all ages

Not suitable for：Those in acute gout flare-up – beef brisket has moderate-high purine content (approx. 120mg/100g); avoid during acute attacks; consume in small amounts during remission, no more than once per week Those with acute enteritis, bacillary dysentery, or active ulcers Those with infectious diseases, liver disease, or kidney disease – consume with caution (beef is considered a "pro-inflammatory" food) Those with high cholesterol or high fat intake – avoid overconsumption Those allergic to beef or tomatoes Those with extremely weak digestion – avoid overconsumption