Description
A royal braise loved across China by all ages. Beef brisket is simmered until meltingly soft, then massive ripe tomatoes are added and reduced into a rich soup. A 'Chinese Beef Stew' that is supreme over rice or noodles.
Restaurants serving Xi Hong Shi Niu Nan (Tomato and Beef Brisket Stew)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef brisket
- Ripe tomatoes
- Soy sauce
- Dark soy
- Rock sugar
- Star anise
- Scallion
- Ginger
Instructions
- [Authentic Recipe]
- Cut beef brisket into chunks. Purge blood, then blanch with scallion, ginger, and wine to remove scum.
- Blanch, peel, and chop ripe tomatoes.
- Heat oil; fry star anise, cinnamon, scallion, and ginger.
- Add brisket and fry until browned.
- Add soy, dark soy, rock sugar, and wine.
- Add 'half' of the tomatoes and fry until they turn into a thick paste.
- Flood with hot water, cover, and braise on low for
- 5-
- hours until beef is fork-tender.
- Add the remaining 'half' of the tomatoes and simmer for
- mins.
- Season with salt, garnish with scallions.
Learn more Spice, substitutes, tips
Key spices
Rich umami/acidity of ripe tomatoes and sweet fat of beef brisket、牛バラの甘い脂
Substitutes at Japanese supermarkets
Can be perfectly made with JP beef tendon or stew beef and normal tomatoes
Pairing
White Rice (Absolutely mandatory) / Hand-pulled Noodles
Trivia
In Chinese cuisine, tomatoes are treated as the 'ultimate umami broth'. Unlike Western beef stew, this Oriental masterpiece builds its depth purely through soy, star anise, and the power of the tomatoes themselves.
Eating tips & etiquette
Scoop the melting beef and tomato soup with a spoon and 'drench' your white rice heavily. The intense beef umami is cleanly wrapped by the tomato's acidity, allowing you to consume infinite rice without feeling heavy.
Allergen
Beef, Soybeans, Wheat