Curry Beef Brisket
Last week, I made this amazing Beef Brisket Curry (咖哩牛腩), an oh-so-familiar Cantonese dish that I love, love, love! Beef brisket braised in yellow curry until tender, finished up with creamy coconut milk, and vegetables that soaked up all the flavour of the gravy. Be prepared to have at least 2 bowls of rice!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g beef brisket (cut into 1 inch chunks)
- 3 cloves garlic
- 1 large carrot (cut into one inch pieces)
- 1 yellow onion (sliced into wedges)
- 1-2 red chilli (seeded and sliced into chunks)
- 2 russet potatoes (cut into 1-1/2 inch cubes)
- 1 tbsp Chu Hou sauce
- 3 tbsp yellow curry paste
- 1 Knorr beef cube
- 1 tsp sugar
- 2 dried bay leaves
- 200 ml coconut milk
- Enough water to cover beef
- Salt to taste
- Cornstarch slurry (2 tbsp corn flour + 2 tbsp water)
- 2 stalks spring onions
- 4 slices ginger
- 2 tbsp cooking oil
Instructions
- 1
Bring a large pot of water to boil, add in spring onions and ginger.
- 2
Then at beef and blanch for 5-7 minutes to remove scum.
- 3
Drain beef and set aside.
- 4
In a pot, add 2 tbsp cooking oil over medium high heat.
- 5
Then add onion, garlic, and chilli. Cook until onion starts to soften.
- 6
Add beef, bay leaves, Chu Hou paste, and curry paste.
- 7
Stir-fry until combined and fragrant.
- 8
Add enough water to cover beef, add beef cube, sugar, and bring it up to a boil.
- 9
Lower heat to a simmer, cover with a tight fitting lid, and simmer for 90 minutes.
- 10
Check every now and then to make sure water has not evaporated too much. Add more water if needed.
- 11
Add carrot, and potatoes to the pot.
- 12
Season with salt to taste. Cover to cook for 10 minutes.
- 13
Then pour in coconut milk, and enough cornstarch slurry to thicken sauce to desired consistency.
- 14
Stir and allow to cook for another 10 minutes.
- 15
Remove from heat and serve garnished with chopped coriander leaves.