Beef Curry
Curry Beef: slow-braise beef brisket with vegetables and coconut milk, then add curry braising sauce for a thick, creamy milky white broth.
Ingredients
Beef brisket (cut into chunks, blanched and rinsed)
to taste
Potato (cut into chunks)
to taste
Onion (cut into chunks)
to taste
Carrot (cut into chunks)
to taste
Mushrooms
optional
Olive oil
to taste
Butter
to taste
Bay leaves
a few leaves
Coconut milk
to taste
Curry paste (broken into small pieces)
to taste
Instructions
1
Preparation
Cut the potatoes, onions, and carrots into chunks. Cut the beef brisket into chunks, scald in boiling water to remove blood foam, then rinse in cold water and drain.
2
Stir-fry
Heat olive oil and butter in a pot; after they melt, add the onions and sauté until fragrant, then add the potatoes, carrots, and beef and stir-fry. Remove the potatoes and carrots and set aside.
3
Stew the beef
Pour in enough water to cover the beef, add the bay leaves, bring to a boil over medium-high heat and skim off any foam, then reduce to low heat and simmer gently.
4
Combine and simmer
After an hour and a half, add the potatoes, add the coconut milk and simmer for half an hour, then add the carrots and cook for 10 more minutes.
5
Season and finish
Turn off the heat, stir in the curry paste broken into small pieces until melted, then turn the heat back on and cook for about 10 minutes until thickened, being careful to stir constantly to prevent burning.
