HK-Style Curry Beef Brisket Rice

Name: HK-Style Curry Beef Brisket Rice
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 700 g beef brisket, blanched with ginger slices in cold water over low heat for 5 minutes to remove blood, then drained; ginger, garlic, and spring onion to taste; 2 tbsp chu hou paste; 2 tbsp rock sugar; star anise, cinnamon, and curry leaves to taste; 3 tbsp curry paste; 1 tbsp satay sauce; 1 tbsp turmeric powder; 3 slices ginger; 1 potato, peeled, cut into wedges, and parboiled; 1 onion, sliced; 1 each red and green bird's eye chilli, halved; 150 ml coconut milk or regular milk

by CookWhatHK0 saved

HK-Style Curry Beef Brisket Rice braises blanched brisket twice with curry paste, chu hou, satay sauce, potato, and coconut milk.

HK-Style Curry Beef Brisket Rice

港式咖哩牛腩飯

Ingredients

材料

700 g beef brisket, blanched with ginger slices in cold water over low heat for 5 minutes to remove blood, then drained

牛腩 700克，加薑片焯水，冷水低火煮5分鐘，去掉血水，瀝乾備用

ginger, garlic, and spring onion to taste

薑、蒜、蔥段適量

2 tbsp chu hou paste

柱候醬 2湯匙

2 tbsp rock sugar

冰糖 2湯匙

star anise, cinnamon, and curry leaves to taste

八角、肉桂、咖喱葉適量

3 tbsp curry paste

咖哩醬 3湯匙

1 tbsp satay sauce

沙茶醬 1湯匙

1 tbsp turmeric powder

黃薑粉 1湯匙

3 slices ginger

薑 3片

1 potato, peeled, cut into wedges, and parboiled

薯仔 1個，去皮切角，煮至半熟備用

1 onion, sliced

洋蔥 1個，切片

1 each red and green bird's eye chilli, halved

紅綠指天椒各1隻，切開一半

150 ml coconut milk or regular milk

椰奶或牛奶 150毫升

Instructions

做法

First braise: Stir-fry the aromatics until fragrant, add the blanched beef brisket and rock sugar, then braise for 45 minutes, or use a pressure cooker with enough water for 15 minutes. Water should just cover the brisket.

首輪燜：先將材料爆香，加入已焯水牛腩，加入冰糖，燜45分鐘，或用壓力煲加適量水燜15分鐘。水份量剛蓋過牛腩即可。

Second braise: Stir-fry the onion, curry paste, and other ingredients until fragrant. Add the brisket from the first braise, add water, put in potato wedges, and keep stirring to prevent sticking.

次輪燜：把洋蔥、咖哩醬及材料爆香，把首輪燜好之牛腩加入，加適量水，放入薯角，持續翻炒，以防止黐底。