Cut the beef brisket into large chunks of about 5cm, cook in cold water until the blood and foam come out.Turn off the heat, remove the meat chunks, rinse them with hot water, and set aside for use.Chop the tomatoes, onion, and potatoes into big pieces and prepare them.

Heat a pot and add oil, stir-fry all the ingredients until the tomatoes release a lot of juice. Pour in all the seasonings except salt and stir well. Add a small bowl of hot water to cover the ingredients, then put on the lid, bring it to a boil over high heat, reduce to medium heat, and stew for about 30-40 minutes until the meat is tender. Season with salt before serving.

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