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Hong Kong-Style Curry Beef Brisket
5 from 12 votes

Hong Kong-Style Curry Beef Brisket

Hong Kong-Style Curry Beef Brisket features tender chunks of brisket simmered in a fragrant curry sauce made with turmeric, star anise, and soy-based seasonings. The dish incorporates aromatic spices and slow cooking to infuse the beef and vegetables like potatoes and carrots with warmth and depth. A cornstarch slurry thickens the sauce to a rich consistency, creating a comforting stew with complex flavors.

Prep Time
30 mins
Cook Time
40 mins
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings: 12
Calories: 245 kcal
Course: Main Course, Dinner
Cuisine: Asian, Chinese

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:
    Cup of Yum
  1. Wash the beef brisket/finger meat and place into a large pot.
  2. 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.
  3. Drain the beef into a colander and rinse well with clean water.
  4. 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).
  5. 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).
  6. To the rendered fat, add in the shallot and garlic and sauté until fragrant, about 2 minutes.
  7. 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.
  8. Next, add in the chunks of beef, water and coconut milk. (Ensure that the meat is covered with enough liquid).
  9. Place the cover on, set the vent to SEAL and press the MEAT/STEW function for 35 minutes at HIGH PRESSURE.
  10. Let the Instant Pot naturally release pressure.
  11. Transfer the cooked chunks of beef to a separate bowl, cover and set aside.
Cook the potatoes and carrots:
  1. Add the potatoes and carrots to the Instant Pot.
  2. Cover with lid and set the vent to SEAL.
  3. Set to MANUAL function for 3 minutes at HIGH PRESSURE.
  4. Do a quick release.
  5. 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:
  1. Use the SAUTE button and bring curry beef broth up to a simmer.
  2. In a small bowl, combine cornstarch, curry powder, turmeric powder, cold water and give it a stir to dissolve any lumps.
  3. Pour the cornstarch slurry into the pot and bring it up to a boil.
  4. Add the cooked beef, potatoes, carrots into the pot and stir the curry sauce to coat all of the beef and potatoes.
  5. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 245

% 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.