This hearty dish combines tender beef brisket, sweet carrots, onions, and tomatoes with the warm aroma of star anise and Sichuan peppercorns. The beef is not blanched; instead, it is briefly seared to preserve its rich, savory flavor.

Ingredients

1,500 g beef brisket, cut into large chunks

400 g carrots, peeled and cut into chunks

1 onion, approximately 300 g, diced

1 can diced tomatoes

25 g sugar

5 g salt

50 ml soy sauce

1 tablespoon vegetable oil

2 g star anise

2 g Sichuan peppercorns

3 dried chilies, optional

20 g fresh ginger, sliced

Instructions

Soak the beef brisket in clean water for 20 minutes to remove excess blood. Drain well. Do not blanch the beef, as blanching may reduce its natural flavor.

Heat the vegetable oil in a pot over low heat. Add the diced onion and cook until lightly browned.

Add the beef brisket and increase the heat. Sear the beef until the surface is lightly browned.

Add the sugar, salt, and soy sauce. Bring the mixture to a boil, then add the canned tomatoes and continue cooking until it boils again.

Place the ginger, Sichuan peppercorns, dried chilies, and star anise in a spice bag. Put the spice bag at the bottom of the pressure cooker.

Transfer the beef and tomato mixture into the pressure cooker. Cook under high pressure for 30 minutes.

After the pressure has been fully released, transfer the beef and all of the cooking liquid to a large pot. Add the carrots and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer until the carrots are tender and the beef is soft enough to your preference. Stir gently from time to time and add a little boiling water if necessary.

Once the beef and carrots are tender, adjust the seasoning if needed. Serve hot.

To make tomato beef noodle soup, add an appropriate amount of boiling water to adjust the saltiness of the broth. Serve with cooked noodles.