Hong Kong Curry Beef Brisket 港式咖哩牛腩
I use a curry powder that I purchased in Hong Kong. Hong Kong curry is more similar to Malaysian curry than any other type and so a Malaysian curry powder will help you achieve Hong Kong style curryI used beef finger meat, which is the meat between the bones of the rib, in this dish. I find that this cut of meat has really good texture for braising. In Chinese butchery, we consider this cut also part of the brisket.You can also use the regular brisket. I find that a part of it is quite tough even after braising and so I don’t often use it. Simmering boneless short rib is also a good option.I have chosen to deep-fry my potatoes before brasing so that it can keep its shape better. If you choose not to deep-fry, cut your potatoes larger in anticipation of approx. 30-50% of it will melt into the sauce.
Approximate cost (CAD) $25
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
- Cut the beef into approx. 4-5 cm (1 ½”) pieces
- Prepare potatoes, onions, ginger and garlic
- 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 
- Strain the beef and rinse with cold water. Discard the water in the pot
- Heat a wok or or braising pot at medium-high heat. Add 1 tbsp oil
- Add ginger and the cut small onion. Fry until browned and aromatic
- Add 1 tbsp Chu Hou sauce and 2 tbsp Shaoxing wine, mix well
- Add beef and stir-fry for 2 minutes and mix well
- Add 4 bay leaves, 1 star anise and cinnamon stick
- Add water until the water covers the beef, approx. 1 L
- 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
- Heat oil to fry potatoes. Fry until golden and set aside The temperature of my oil was at 325˚F
- After 1 hour, strain the beef, keep the braising liquid. Set both aside. Cinnamon stick, bay leaves and onions can be discarded.
- Heat wok or braising pot on medium-high. Add 2 tbsp oil. Add the cut large onion. Stir-fry until aromatic
- 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
- Add beef into the wok and stir-fry for 1 minute
- Add the remaining bay leaves and star anise
- 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
- 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
- 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 
- Serve
Nutrition
Calories: 1455kcalCarbohydrates: 44gProtein: 33gFat: 128gSaturated Fat: 23gTrans Fat: 2gCholesterol: 120mgSodium: 856mgPotassium: 1066mgFiber: 5gSugar: 19gVitamin A: 46IUVitamin C: 26mgCalcium: 96mgIron: 6mg
Tried this recipe?Let us know how it was!