Hong Kong Curry Beef Brisket Slow Cooker

Hong Kong Beef Curry

Posted:2/twenty/2016 Updated:9/24/2020

When I set up out to exam and write this beef curry recipe, I was looking to re-create a version I'd had in Hong Kong many years ago. I think information technology having an incredibly concentrated flavor. I'd never tasted anything like it earlier, and it completely changed the style I make back-scratch.

Showtime, let's talk virtually the correct cut of beef to utilize for this dish. A traditional Cantonese beefiness curry uses a very tendon-y, fibrous cut of meat. Information technology tends to exist relatively dry after stewing or braising, because it doesn't have much fatty. So as an alternative, we decided to use regular old chuck roast for this recipe, i.eastward. the cut of meat yous would utilise for a pot roast or beefiness stew. It has the right corporeality of fat, which translates to tender, tasty beefiness (not to mention the price is right).

Just a few things to remember:

• Add common salt at the terminate of the cooking process to prevent the salt from drying out the beef.
• Besides the curry ability, the right amounts of saccharide and salt are the key to bringing out the flavors in this beef curry dish.
• Don't use your wok to brand this dish, because the liquid cooks off too fast. Instead, use a thick-bottomed pot or Dutch oven.

This Hong Kong style beef curry is perfect for a lazy Sunday dinner. If you liked my Coconut Curry Chicken, you volition definitely enjoy this recipe. I know it's a keeper!

Try Kaitlin'southward curry beef bowl recipe if you lot want a quick and like shooting fish in a barrel recipe!

Hong Kong Beef Curry: Recipe Instructions

First, blanch the beefiness to become rid of whatever impurities. Boil a pot of water, add together the chunks of beef, and bring to a eddy once more. Bleed immediately and set bated.

Heat i/4 loving cup of oil in a heavy-bottomed pot over medium low estrus. Add the garlic, shallots, lemongrass, and bay leaves to infuse the oil. Cook for a few minutes.

Then turn the heat down to the lowest setting and add together the back-scratch powder and turmeric. Stir until well-combined. If need be, add together a piffling flake more than oil so the back-scratch pulverization doesn't stick to the bottom of the pan. Take care not to burn the spices!

After a minute, add in the beef, chicken broth, carbohydrate and tomato paste. Turn upward the estrus and bring the mixture to a boil.

Once boiling, give the mixture a stir, turn the estrus back downwardly to medium, and encompass. Allow the curry simmer (covered) for 60-75 minutes. Check on the curry occasionally to stir and make sure your curry isn't burning.

While the curry is simmering, set the onions, potatoes, and carrots. Side by side, rut a tablespoon of oil in your wok over medium rut. Cook the onions until transparent (about 2 minutes). Transfer to a divide dish and set aside.

After the beefiness is washed simmering, information technology'due south time to add the coconut milk, potatoes, and carrots. Turn upwards the heat, mix everything well, and bring to a boil. Once boiling, turn the estrus downwardly again to medium depression, encompass, and simmer for another 20 minutes.

By now, the potatoes, carrots, and beef should exist tender. Add together the onions and salt to gustatory modality.

If need be, turn upwards the heat and reduce the liquid a scrap to thicken the sauce. The sauce should exist thick, merely there should notwithstanding be plenty left to pour over your rice.

Serve this Hong Kong fashion beef curry over rice or on the side.

This beef curry gets meliorate after sitting in the fridge overnight, so don't be afraid to make a large batch!

Prep: xv minutes

Cook: ii hours

Total: 2 hours xv minutes

• ▢ 3 pounds boneless beef chuck (1.3 kg, cutting into large i½-inch cubes)
• ▢ 1/iv cup oil (plus 1 tablespoon, divided)
• ▢ 4 cloves garlic (minced)
• ▢ 5 shallots (finely chopped)
• ▢ One 6-inch section of lemongrass
• ▢ iii bay leaves
• ▢ i/iii cup good back-scratch powder
• ▢ 1 teaspoon turmeric
• ▢ 4 cups chicken broth (or water)
• ▢ iv teaspoons saccharide
• ▢ 2 tablespoons tomato paste
• ▢ 2 medium onions (cut into large chunks)
• ▢ 3 large potatoes (cut into large chunks)
• ▢ 2 carrots (cut into large chunks)
• ▢ ane½ cups coconut milk (355 ml)
• ▢ 1½ teaspoons salt (or to taste)

• First, flinch the beef to get rid of any impurities. Eddy a pot of water, add the chunks of beef, and bring to a boil over again. Bleed immediately and set aside.

• Heat 1/4 loving cup of oil in a heavy-bottomed pot over medium low heat. Add the garlic, shallots, lemongrass, and bay leaves to infuse the oil. Cook for a few minutes. And so plow the heat downward to the everyman setting and add the curry pulverization and turmeric. Stir until well-combined. If need be, add a little fleck more oil and then the curry pulverisation doesn't stick to the bottom of the pan. Take care not to burn the spices!

• Subsequently a minute, add together in the beefiness, craven goop, carbohydrate and tomato paste. Turn upward the rut and bring the mixture to a boil. Once humid, give the mixture a stir, plough the heat dorsum down to medium, and cover. Let the curry simmer (covered) for 60-75 minutes. Check on the curry occasionally to stir and brand certain your curry isn't burning.

• While the curry is simmering, prepare the onions, potatoes, and carrots. Next, heat a tablespoon of oil in your wok over medium heat. Melt the onions until transparent (nigh two minutes). Transfer to a separate dish and prepare aside.

• Subsequently the beef is done simmering, it's fourth dimension to add together the coconut milk, potatoes, and carrots. Turn up the heat, mix everything well, and bring to a boil. Once boiling, turn the heat down again to medium low, cover, and simmer for another twenty minutes.

• By at present, the potatoes, carrots, and beef should be tender. Add the onions and salt to gustation. If need be, turn up the oestrus and reduce the liquid a bit to thicken the sauce. The sauce should exist thick, only there should even so be plenty left to pour over your rice. This ane gets ameliorate after sitting in the refrigerator overnight, so don't exist agape to make a large batch!

Calories: 592 kcal (30%) Carbohydrates: 29 g (10%) Poly peptide: twoscore chiliad (lxxx%) Fat: 38 g (58%) Saturated Fat: xviii m (90%) Cholesterol: 117 mg (39%) Sodium: 673 mg (28%) Potassium: 1440 mg (41%) Fiber: 7 g (28%) Sugar: 6 g (seven%) Vitamin A: 2730 IU (55%) Vitamin C: 16.2 mg (20%) Calcium: 134 mg (xiii%) Iron: 11.3 mg (63%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes simply. While we exercise our best to provide nutritional information as a general guideline to our readers, we are non certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. volition change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional data with the actual ingredients and quantities used.

Nearly Judy

Judy is the mom of The Woks of Life family unit. Born in Shanghai, she arrived in the U.Due south. at age 16. Fluent in both English and iii separate Chinese dialects, she's our professional person menu translator when nosotros're eating our way through Communist china. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-manner stir-fries.

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