Sweet and full of flavor tomato brisket served with noodle.
Do you feel the spring or even summer coming? The temperature gets higher and higher here and I even have a summer feeling. As it gets hotter and hotter, I reduce the spicy food on my family dinner menu. Since we get someone uncomfortable with the hot temperature. So we have this tomato brisket noodle instead of traditionally red-braised brisket noodle.
Honestly, I love the taste especially the sourness. It actually matches so well with the brisket and provide a foundation taste of the noodle soup. Additionally, since tomato is the source of the sourness, you can adjust accordingly. For example, for sourer taste, choose fresh and younger tomatoes and for a milder taste, choose mature tomatoes.
Firstly for the treatment of the brisket, cut into larger cubes and soak in clean water for at least 1 hour. Change the water if necessary to remove the impurities.
- 1 pound brisket
- 3 middle size tomatoes , cut into small wedges
- 1 tablespoon ketchup , optional for coloring and favoring
- pinch of salt
- pinch of ground pepper
- 2 star anises
- water as needed
- 1/4 red onion , cut into shreds
- 2 garlic cloves , minced
- 1 tablespoon cooking oil
- 4 ginger slices
- 2 spring onions
- noodles for serving
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To treat with the brisket: cut the brisket into large chunks around 1/5 inches as they will shrink after boiled and then soak in clean water for around 1hour. Change the water twice. This is to remove any raw taste and blood water in the meat. Or you can choose to cook the brisket in boiling water for around 2 minutes and wash and drain.
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Heat up around 1 tablespoon cooking oil and fry the garlic until aroma. Add red onion shreds and continue frying for around 1 minute. Add beef chunks and fry until strong aroma of beef.
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Add ginger, green onion and star anise. Pour enough water to cover and then simmer for around 1 hour until the brisket becomes soft and almost cooked.
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Add tomato wedges and continue simmering until the tomato wedges almost melt in the soup.
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Add ground pepper, salt and ketchup. Use high fire to thicken the sauce until preferred.
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Cook the noodles according to the instructions on the bag and then transfer the noodles to the serving bowl.
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Scoop the soup base to serving bowl; garnish chopped green onion and serve immediately.
Omg!!! This looks like the perfect recipe to make!
Thanks Anne,this is really a comfort dish to me in hotter days.
Although it’s been hot here (Los Angeles)………i think i will attempt this at the weekend. 😉
Great Betty! Look forward to your good news.
This recipe has had my attention for a couple of weeks, I love your blog and everything on it is very well explained. My family doesn’t eat beef so I am going to try this with either pork or lamb and see how it turns out. Thanks for sharing!
I believe pork should turns out great too, though I had not tried yet. It is just a tradition to use beef. Good luck and happy cooking.