# Hong Kong Curry Beef Brisket 港式咖哩牛腩

Cuisine: chinese · Time: 170 minutes · Servings: 6

## 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

## Steps

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

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Source: auntieemily — https://auntieemily.com/hong-kong-curry-beef-brisket/
Page: https://findfood.fun/vi/recipes/7292
Language: en (requested translation unavailable)