Hong Kong Curry Beef Brisket 港式咖哩牛腩

🧂 Ingredients

• 1 kg Beef finger meat
• 650 g Potatoes

  , cut into desired size
• 1 large Onion

  , cut in wedges
• 1 small Onion

  for first braising, cut in wedges
• 5 cloves Garlic

  , chopped
• 4 slices Ginger
• 8 Bay leaves
• 2 Star anise
• 1 Cinnamon stick
• 2 tbsp Curry powder
• 1 tbsp Turmeric powder
• 2 tsp Sugar
• 1 tsp Salt
• 1 tbsp Chu Hou sauce
• 1 L Water
• 3 tbsp Oil
• 500 ml Oil

  for deep-frying potatoes (optional)
• 125 ml Coconut cream

  or coconut milk
• 2 tbsp Evaporated milk
• 1 tbsp Light soy sauce
• 2 tbsp Shaoxing wine

Instructions

• 1 Cut the beef into approx. 4-5 cm (1 ½”) pieces
• 2 Prepare potatoes, onions, ginger and garlic
• 3 Fill a large pot with water that can cover the beef, add beef and bring to a
  boil. Boil until meat is cooked. Will take approx. 3 minutes after the water
  starts to boil adding the beef while the water is cold will help remove the
  impurities from the beef and still keep it tender after braising
• 4 Strain the beef and rinse with cold water. Discard the water in the pot
• 5 Heat a wok or or braising pot at medium-high heat. Add 1 tbsp oil
• 6 Add ginger and the cut small onion. Fry until browned and aromatic
• 7 Add 1 tbsp Chu Hou sauce and 2 tbsp Shaoxing wine, mix well
• 8 Add beef and stir-fry for 2 minutes and mix well
• 9 Add 4 bay leaves, 1 star anise and cinnamon stick
• 10 Add water until the water covers the beef, approx. 1 L
• 11 Turn heat to high and bring it to a boil. Turn heat down to low, cover with lid
  and let it braise for 1 hour. Stir after 30 minutes into braising
• 12 Heat oil to fry potatoes. Fry until golden and set aside The temperature of my
  oil was at 325˚F
• 13 After 1 hour, strain the beef, keep the braising liquid. Set both aside.
  Cinnamon stick, bay leaves and onions can be discarded.
• 14 Heat wok or braising pot on medium-high. Add 2 tbsp oil. Add the cut large
  onion. Stir-fry until aromatic
• 15 Add chopped garlic, 1 tbsp light soy sauce, 2 tsp sugar, 1 tsp salt, 2 tbsp
  curry powder and 1 tbsp turmeric. Stir-fry for 1 minute
• 16 Add beef into the wok and stir-fry for 1 minute
• 17 Add the remaining bay leaves and star anise
• 18 Add the braising liquid saved. Add until the liquid almost covers the beef. If
  you want more sauce, you can add more of the liquid. Bring to a boil and then
  turn to low heat and braise for 30 minutes. If you did not deep-fry the
  potatoes, add them now. If your potatoes have been deep-fried, add them in 30
  minutes
• 19 After 30 minutes, add deep-fried potatoes, mix well and braise for another 30
  minutes. If you already added the potatoes, just give it a good stir
• 20 After 30 minutes, add 125 ml coconut cream and 2 tbsp evaporated milk, mix,
  bring to a simmer and taste test. Make adjustments, if any. If you find the
  sauce to thin, you can thicken it with a cornstarch slurry (1 tbsp cornstarch
  and 2 tbsp water) which you add in small quantities until you reach your desired
  thickness
• 21 Serve

Nutrition Info