Slow Cooker—Beef Brisket and Tomato Stew

1. Chop the brisket as each of 2 cm x 2 cm (0.7 in x 0.7 in) dices. 2. Put the chopped meat in a pot with COLD Water, heat up gradually until boil. Remove the scum. Fish up the meat and clean it well. Transfer into the slow cooker. 3. Smoke the tomato with low-heat gently, peel it. Chop the peeled tomato and red onion. Set aside. 4. In a skillet with medium-low heat, then add cooking oil, star anise and cinnamon stick, stir-fry for a while. Put in chopped red onion, chopped tomato and tomato paste. Seasoning with sugar, salt and soy sauce. Pour in water, cook until boil. Transfer into the slow cooker. 5. In the same slow cooker, and whisk in cooking wine. Place sliced scallion and sliced ginger on the top. Cover with the lid. Set up for cooking 5 hours with high heat. 6. You can enjoy the tender beef with rich taste after 5 hours! This dish also goes well with rice!