Hong Kong-Style Curry Beef Brisket
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Additional Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
12
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Calories
245 kcal
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Course
Main Course, Dinner
Hong Kong-Style Curry Beef Brisket
Description
This recipe for Hong Kong-Style Curry Beef Brisket uses beef brisket or finger meat simmered with a blend of spices including turmeric powder, star anise, and a unique chou hou sauce, lending a distinctive savory and slightly sweet foundation. Shallots and garlic are sautéed to start the sauce, which also includes soy sauce, rock sugar, and coconut milk, creating a rich, lightly creamy curry base.
The brisket is first boiled to remove impurities, then browned before slow cooking in the curry sauce with hearty vegetables such as large chunks of potatoes, carrots, and daikon radish. This results in tender, flavorful meat and vegetables absorbing the layered spices. A cornstarch slurry combined with more turmeric and curry powder is added towards the end to adjust the sauce’s thickness and enhance its curry aroma.
Serving this curry brisket warm is ideal, accompanied by steamed rice or noodles to balance the sauce’s robust flavors. The dish suits those looking for a substantial, aromatic stew with an Asian curry profile.
A tip for a cleaner broth is to chill and skim off excess fat after cooking, though this step can be omitted if serving immediately. This process helps reduce richness for a lighter finish without sacrificing flavor.
Ingredients
Beef:
- 3 lbs beef brisket or beef finger meat
- water to cover
Curry sauce:
- 2 shallot minced
- 6 cloves garlic minced
- 3 bay leaf
- 1 star anise
- 1 teaspoon turmeric powder
- 1 teaspoon chou hou sauce
- 2 tablespoon curry powder
- 1 ½ teaspoon salt sea salt
- 1 small chunk rock sugar or granulated sugar
- 2 tablespoon soy sauce
- 3 C water
- ½ C coconut milk
- 2 large potato cut into large chunks
- 2 carrot cut into chunks
- ¼ daikon cut into chunks, large
Cornstarch slurry:
- 2 tablespoon cornstarch
- 1 teaspoon turmeric powder
- 1 tablespoon curry powder
- 1 C water cold
Instructions
Prepare the beef:
- Wash the beef brisket/finger meat and place into a large pot.
- Cover the beef with water and bring to a vigorous boil over high heat for about 5 minutes. The impurities and scum will float to the top.
- Drain the beef into a colander and rinse well with clean water.
- Heat the Instant Pot (SAUTE function) and add in beef, rendering out the fat and browning it on all sides. (You may need to brown in batches).
- Use a pair of tongs to remove the meat and either place onto a chopping board to cut into large chunks (or use kitchen scissors to cut).
- To the rendered fat, add in the shallot and garlic and sauté until fragrant, about 2 minutes.
- Add in bay leaves, star anise, turmeric, chou hou sauce, curry powder, salt, rock sugar, soy sauce and continue to sauté, taking care not to burn the curry powder.
- Next, add in the chunks of beef, water and coconut milk. (Ensure that the meat is covered with enough liquid).
- Place the cover on, set the vent to SEAL and press the MEAT/STEW function for 35 minutes at HIGH PRESSURE.
- Let the Instant Pot naturally release pressure.
- Transfer the cooked chunks of beef to a separate bowl, cover and set aside.
Cook the potatoes and carrots:
- Add the potatoes and carrots to the Instant Pot.
- Cover with lid and set the vent to SEAL.
- Set to MANUAL function for 3 minutes at HIGH PRESSURE.
- Do a quick release.
- Remove the potatoes and carrots from the pot and add them to the beef. Discard the spices so you're only left with the curry beef broth.
Make the curry sauce:
- Use the SAUTE button and bring curry beef broth up to a simmer.
- In a small bowl, combine cornstarch, curry powder, turmeric powder, cold water and give it a stir to dissolve any lumps.
- Pour the cornstarch slurry into the pot and bring it up to a boil.
- Add the cooked beef, potatoes, carrots into the pot and stir the curry sauce to coat all of the beef and potatoes.
- Remove from heat and garnish with green onions and cilantro (optional).
Notes
- To reduce excess fat, chill the broth overnight and skim the solidified fat layer before reheating and serving.
- Alternatively, skim fat immediately after cooking with a fat skimmer for a quicker but less thorough fat removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 564mg | 24% |
| Potassium | 605mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 28mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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