Tomato Potato Beef Brisket Stew is a classic Chinese home-style braised dish. The brisket is braised until tender, the sweet-sour tomato flavor melts into the broth, and the potatoes soak up all the sauce. It has a rich, thick broth and a tangy, savory taste. It’s perfect over rice and great for feeding the whole family.
Prep time: 20 minutes | Cook time: 1.5–2 hours | Serves: 4
🌴 Ingredients:
· 500g (about 1.1 lb) beef brisket (a fatty, well-marbled cut works best)
· 3 ripe tomatoes (about 450–500g / 1 lb)
· 2 medium potatoes (about 400–450g / 14 oz; yellow-fleshed ones turn soft and fluffy)
🌴 Aromatics:
· 4–5 slices ginger (about 15g)
· 2 scallion stalks (about 30g, cut into segments)
· 2 star anise (about 2g)
· 1 small piece cinnamon stick (about 3g)
· 2 bay leaves (about 0.4g)
🌴 Seasonings:
· 2 tbsp tomato paste (about 30g; if unavailable, use 1 extra tomato + ½ tsp sugar)
· 2 tbsp light soy sauce (about 30ml)
· 1½ tsp dark soy sauce (about 7.5ml)
· 1 tbsp cooking wine (about 15ml, for blanching)
· 1 tbsp oyster sauce (about 15g)
· 1 tbsp sugar (about 12g)
· Salt, about 6g total (3g when adding potatoes + 3g before reducing; adjust to taste)
· Hot water, about 1200–1500ml (5–6 cups; enough to cover the brisket by 1 inch / 2–3cm)
· 1 tbsp cooking oil (about 15ml)
· Sesame oil, optional, for finishing (about 2–3ml)
· White pepper powder, optional, for finishing (about 0.5g)
All spoon measures are level. Light soy sauce is thin and salty; dark soy sauce is thicker, darker, and slightly sweet—use them as listed for the best color and flavor.
🌴 Instructions:
- Prepare the Brisket
Cut the brisket into pieces about 1¼ inches (3cm). Place in a pot with cold water, add ginger slices, scallion segments, and 1 tbsp cooking wine. Bring to a boil over high heat, skim off the foam, and boil for 3–5 minutes. Remove and rinse clean with warm water. ⚠️ Tip: Start with cold water to draw out the blood and remove any strong smell. Don’t rinse with cold water, or the hot meat will contract and turn tough. - Prepare the Tomatoes
Score a cross on the top of each tomato, blanch in boiling water, peel, and cut into small pieces. ⚠️ Tip: Peeling gives a better texture and a smoother broth. Don’t skip this step if you want a fine, rich sauce. - Fry the Tomatoes
Heat the wok and add 1 tbsp cooking oil. Add ginger slices, scallion segments, star anise, cinnamon, and bay leaves and stir-fry until fragrant. Add the tomato pieces and stir-fry over medium heat until they completely collapse, no obvious chunks remain, and the oil turns red. Add 2 tbsp tomato paste and stir until evenly combined. ⚠️ Tip: The tomatoes must be cooked down into a sauce for the broth to be thick and rich. - Braise the Brisket
Add the blanched brisket and stir to coat evenly with the tomato sauce. Add 2 tbsp light soy sauce, 1½ tsp dark soy sauce, 1 tbsp oyster sauce, and 1 tbsp sugar, and stir-fry to color. Pour in enough hot water to cover the brisket by 1 inch (2–3cm), about 5–6 cups (1200–1500ml). Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 1–1.5 hours (start checking at 1 hour). ⚠️ Tip: Use hot water for braising so the meat stays tender. When a chopstick (or a fork) pierces the brisket easily but with slight resistance, it’s time to add the potatoes. - Add the Potatoes
Peel the potatoes and cut into irregular chunks (about 1½ inches / 4cm), slightly larger than the brisket pieces. Soak in water for 5 minutes to remove surface starch. Add the potatoes to the pot, add about 3g salt, and continue simmering for 20–30 minutes (start checking at 20 minutes), until the potatoes are soft and the brisket is easily pierced with a chopstick. ⚠️ Tip: Soaking the potatoes prevents sticking and keeps the broth clear. Add salt in two stages so the seasoning is more even and the brisket doesn’t tighten up. - Season and Reduce the Sauce
Taste and add the remaining salt (about 3g, adjust to taste). If there’s still a lot of broth, turn up the heat to reduce it until the liquid comes about halfway up the ingredients—don’t reduce it too dry. Before serving, drizzle with a few drops of sesame oil or sprinkle with a little white pepper. ⚠️ Tip: Potatoes stick easily, so stir gently during the last few minutes. Leave about half the broth for mixing with rice. - Plate and Serve
Transfer to a bowl, sprinkle with chopped scallions or cilantro, and serve hot. ⚠️ Tip: Serve it hot with rice—the tender brisket, soft potatoes, and rich sweet-sour broth are the best part.
💡 Tips:
Blanch the brisket in cold water and rinse with warm water to keep it tender. Cook the tomatoes down into a sauce for a thick broth. Braise with hot water, add the potatoes later, and soak them to prevent sticking. Add salt in two stages, and leave about half the broth for rice. Finish with sesame oil or white pepper for extra aroma.
This Tomato Potato Beef Brisket Stew has a rich broth, tender brisket, and a sweet-sour flavor that’s seriously appetizing—perfect with rice. If you like this tomato-potato stew combination, you can also try my previously posted Tomato Potato Braised Ribs (another tomato-potato favorite). For more classic hearty dishes, check out my Main Dishes category.
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