AOKN
Culinary Explorer
As the winter freeze took over, I was craving something to warm me up inside and out. I couldn't stop thinking about my grandma's Chinese Beef Tomato Stew. So I decided to put my own spin on it and recreate this heartwarming dish. Now I just want to share the love (and the calories) with everyone! 
Ingredients
Ingredients
- Beef shin 500g
- Beef tomatoes x 4-5
- Pure cane sugar 20g
- Star anise x 1
- Cinnamon stick x ½
- Bay leaf x 3
- Ginger x 3 slices
- Soybean paste 1 tablespoon
Instructions
- Soak the beef in cold unseasoned water ahead of time to get rid of the excessive blood in the meat.
- Change the water 2-3 times while soaking your beef. Towards the end, you should be able to notice, the meat has visibly become “whiter”.
- While we are soaking the beef shin, we can start preparing the beef tomatoes. Give them a light cross cut on top. Make sure you cut through the skin.
- Bring a pot of water to a boil and gently drop your tomatoes in, let them sit for a good 30 seconds.
- Take them out and rinse under cold water then peel their skin off.
- Cut peeled tomatoes into small chunks, approximately 2cm x 2cm.
- Heat up a cooking pot, and add ½ tbsp of vegetable oil, wait for it to heat up. Add 1 star anise, ½ cinnamon stick, 3 pieces of bay leaves, and 3 slices of ginger in the oil quickly stir fry.
- After the smell of the spices is released, add your beef shin in the pot and 1 tbsp of Soybean (yellow bean) paste, stir fry until meat is browned nicely.
- Add tomatoes to the pot with ¼ tsp of salt, mix well, put the lid on, and let it cook on medium-high heat until tomatoes are soft.
- Add 20g pure cane sugar to the stew. Change to low heat and let it cook until tomato juice could cover your meat in the cooking pot.
- Take the spices out and put the stew in your pressure cooker. I set mine to stew mode, which is 30 minutes. Alternatively, you can cook this in a pot but you may need to cook for longer to allow for the stew to reduce.
- Serve and garnish it any way you want.
