Curry Beef Brisket Rice咖喱牛腩飯
A comforting and flavourful Hong Kong-style curry, featuring tender beef brisket slow-cooked with potatoes, carrots, and onions in a rich, aromatic curry sauce, served over steamed white rice.
01Ingredients
- 800g Beef Brisket, cut into 3-4cm pieces
- 80g Curry Paste (e.g., A1 brand or similar Hong Kong style)
- 2 large Potatoes (approx. 400g), peeled and cut into large chunks
- 2 medium Carrots (approx. 200g), peeled and cut into large chunks
- 1 large Onion (approx. 200g), diced
- 3 cloves Garlic, minced
- 20g Ginger, sliced or smashed
- 200ml Coconut Milk
- 700ml Water or Beef Broth
- 2 tbsp Cooking Oil
- 1 tsp Salt (or to taste)
- 1 tsp Sugar (or to taste)
- 400g Cooked White Rice, for serving
Nutrition (per serving)645kcal
- Protein38.5g
- Carbs58.2g
- Fat21.8g
Fiber 6.2 gSodium 582 mg
02Steps
- Blanch the Beef Brisket: In a pot of boiling water, add Beef Brisket. Boil for 5-10 minutes to remove impurities. Drain and rinse thoroughly with cold water. Set aside.
- Sauté Aromatics: Heat Cooking Oil in a large pot or Dutch oven over medium heat. Add Ginger, Garlic, and Onion. Sauté until fragrant and Onion softens, about 3-5 minutes.
- Add Curry Paste: Add Curry Paste to the pot and stir-fry for 1-2 minutes until fragrant.
- Brown Beef Brisket: Add the blanched Beef Brisket to the pot. Stir well to coat the Beef Brisket with the curry mixture. Cook for 2-3 minutes.
- Simmer Beef Brisket: Pour in Water or Beef Broth. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the Beef Brisket is tender.
- Add Vegetables: Add Potatoes and Carrots to the pot. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.
- Finish with Coconut Milk and Seasoning: Stir in Coconut Milk. Season with Salt and Sugar to taste. Heat through for another 5 minutes.
- Serve: Ladle the hot Curry Beef Brisket over Cooked White Rice. Serve immediately.
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