Curry Beef Brisket
Tender beef brisket slowly braised in a rich, aromatic curry sauce until melt-in-your-mouth perfection. A comforting dish with deep flavors from curry paste and coconut milk.
Story
This classic dish combines tender beef with aromatic curry flavors, typical of Cantonese cuisine. The slow cooking method breaks down the tough fibers in the brisket, resulting in incredibly soft meat that absorbs all the delicious sauce.
Ingredients
beef brisket
600g, cut into 3cm cubes
curry powder or yellow curry paste
3 tablespoons
coconut milk
400ml can
potato
2 medium, cubed
carrot
1 large, sliced
onion
1 large, diced
garlic
4 cloves, minced
ginger
2 inches, sliced
beef stock
500ml
vegetable oil
2 tablespoons
sugar
1 teaspoon
salt
to taste
Instructions
1
Prep the ingredients
Cut the beef brisket into roughly 3cm cubes. Cube the potatoes and slice the carrot. Dice the onion and mince the garlic. Having everything prepared before cooking makes the process smooth.
2
Sear the beef
Heat oil in a large pot over high heat. Add the beef cubes and sear on all sides until nicely browned. This step adds depth of flavor. Remove and set aside.
3
Build the aromatic base
In the same pot, add a bit more oil if needed. Sauté the onion until translucent, then add garlic and ginger. Stir for about 30 seconds until fragrant.
4
Add curry and vegetables
Add curry paste or powder and stir for 1 minute until aromatic. Add the potatoes and carrots, tossing to coat in the curry. Pour in the coconut milk and beef stock.
5
Braise low and slow
Return the seared beef to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 2 hours, stirring occasionally, until the beef is tender and sauce has thickened.
6
Season and serve
Taste and adjust seasoning with salt and a touch of sugar if needed. The curry should be rich and slightly sweet. Serve hot over steamed rice.
