Prep Time: 20-30 minutes        Cook Time: 2-3 hours               Serves: 3-5 people

Ingredients:

500g beef brisket

1 onion

1 carrot

1 potato

200ml red wine

1 can (or bottle) of crushed tomatoes

3 cloves garlic

Thyme (to taste)

20g light soy sauce

3 sprigs rosemary

(Optional seasonings to taste: 20g olive oil, salt, black pepper, sugar)

Cooking Steps:

Prepare the Ingredients: Cut the beef into large chunks. Submerge the beef in clean water for 30 minutes to draw out the blood, then drain thoroughly. Season the beef with salt, black pepper, and a little light soy sauce, and marinate for 20 minutes to allow the flavors to penetrate. Use a food processor or salad spinner to thinly slice the onion. Peel and dice the carrot and potato. Mince the garlic. This preparation helps the vegetables release their flavors faster during cooking.

Sear the Beef: Heat a suitable amount of olive oil in a pot or pan. Once hot, carefully place the beef chunks in the pan and sear until golden brown on all sides. This step not only locks in the beef’s moisture but also gives it an appealing color and aroma. Remove the seared beef and set aside.

Sauté the Vegetables: Using the remaining oil in the pot, sauté the sliced onion and minced garlic until the onion softens and becomes fragrant. Add the diced carrot and potato, and continue to stir-fry until evenly coated. Sautéing the vegetables enhances their sweetness and adds rich texture to the dish.

Add Tomatoes and Beef: Pour the can of crushed tomatoes into the same pot. Stir-fry until the sauce thickens and the sweet and sour flavors of the tomatoes are fully released. Then, add the seared beef chunks, mixing them well with the vegetables and tomato sauce. Transfer the mixture along with the red wine into a soup pot, allowing the rich flavor of the red wine to meld with the beef. Add the bay leaves and rosemary to enhance the unique aroma. Pour in enough water to just cover all the ingredients.

Simmer to Perfection :Bring the pot to a rolling boil over high heat, then reduce the heat to low and simmer for approximately 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally during this time. Adjust seasoning with salt, sugar, and black pepper to taste, ensuring a perfect flavor balance.Come and cook with me!

Notes:

Cooking time can be adjusted based on the quality of the beef and your preferred tenderness. If the beef is quite tender, you can shorten the cooking time; if you prefer a more fall-apart texture, you can extend it.

For red wine selection, you don’t need to use an overly expensive bottle. Generally, dry red wine is suitable for this dish.