Home-styleMedium 90 min serves 4 Gluten-free

Tomato Beef Brisket (番茄炖牛腩)

Name: Tomato Beef Brisket (番茄炖牛腩)
Total time: 90 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: beef brisket, 4cm chunks; ripe tomatoes, quartered; onion, chopped; ginger, sliced; star anise; light soy sauce; dark soy sauce; rock sugar; cooking oil; hot water

番茄炖牛腩 · fān qié dùn niú ruǎn

家庭快手版 · Home version: Home slow-braised version. Restaurant uses more oil and a harder tomato breakdown.

Tomato beef brisket is a Shanghai classic — sweet from the tomatoes, rich from the brisket. This home version gives the tomatoes time to melt into the broth, creating a reddish sauce without ketchup.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →Comfort Food

Ingredients

beef brisket, 4cm chunks牛腩块🛒 local600 g
ripe tomatoes, quartered熟番茄🛒 local4 large
onion, chopped洋葱🛒 local1 medium
ginger, sliced姜片🛒 local4 slices
star anise八角🏮 asian2 pieces
light soy sauce生抽🏮 asian2 tbsp
dark soy sauce老抽🏮 asian1 tbsp
rock sugar冰糖🛒 local1 tbsp
cooking oil食用油🛒 local2 tbsp
hot water热水🛒 local1.2 L

ripe tomatoes, quartered: Red and soft for best flavor release.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Blanch brisket: place chunks in a pot, cover with cold water, bring to boil. Skim foam, drain and rinse.
牛腩焯水
🔍 Look for
Visual: 灰色浮沫浮到表面Gray foam floats to surface
You know it's right when: 冲洗后水变清Water runs clear after rinsing
2Heat oil in a heavy pot. Add onion, ginger, star anise. Fry 1 min until fragrant.
爆香底料
🔍 Look for Medium heat 1 minute
Visual: 洋葱变透明Onion turns translucent
You know it's right when: 香气出来Fragrant, no browning
3Add brisket, toss to coat. Pour in soy sauces and rock sugar. Stir 2 min until colored.
上色
🔍 Look for Medium-high
Visual: 牛肉呈深红棕色Beef turns deep reddish-brown
You know it's right when: Sauce clings to meat
4Add tomatoes and hot water. Boil, then reduce to low. Cover simmer 45 min.
下番茄炖煮
🔍 Look for Low heat 45 minutes
Visual: 汤汁呈红橙色Broth is reddish-orange
You know it's right when: Tomatoes collapsing
5Stir softened tomatoes, continue simmer 20-30 min until fork-tender.
收汁
🔍 Look for Low heat
Visual: 汤汁浓稠挂在勺背Sauce coats spoon, brisket yields
You know it's right when: 筷子能轻松插入Fork slides in with no resistance
6Taste, adjust salt. Serve with steamed rice.
调味出锅

Tips

· Choose brisket with visible fat marbling.
· Tomatoes must be ripe for best flavor.
· Don't skip blanching — cleaner broth.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library