Hong Kong Style Beef Brisket Curry

Back in Hong Kong one of my favourite food court is in Pacific Place in Admiralty and my favourite dish in there is this Hong Kong Style Beef Brisket Curry

Back in Hong Kong one of my favourite lunch places is the food court in Pacific Place in Admiralty, there are lots of choices but there is one restaurant we regularly go to, I forgot its name but I always remember the different curries they serve. One of my favourites was this beef curry served in a bowl with large chunks of potatoes and meat, its spicy but not overpowering, its creamy, it’s so delicious and it is served in big bowls with loads of sauce triggering you to order more rice that your usual consumption.

Today I want to recreate that same flavour where Chinese and Indian flavours mix together to make this excellent very satisfying dish.

Hong Kong Style Beef Brisket Curry

★★★★★ 5 from 3 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 1 hour 30 mins
• Total Time: 1 hour 45 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Hong Kong

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Description

Back in Hong Kong one of my favourite food court is in Pacific Place in Admiralty and my favourite dish in there is this Hong Kong Style Beef Brisket Curry

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Ingredients

Scale 1x2x3x

• 700 g beef brisket, cubed
• 300 g beef tendons, cubed
• 2 large potatoes, cubed
• 2 white onion, roughly chopped
• 1 large red capsicum / red bell pepper, sliced
• 2 cups beef stock
• 1 can 400ml coconut milk
• 200 ml coconut cream
• 3 tbsp Chu Hou sauce
• 3–4 tbsp Madras curry paste (adjust to the spiciness level you want)
• 3 pcs bay leaves
• 1 tbsp sugar
• freshly ground black pepper
• fish sauce
• oil

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Instructions

1. In a heavy pot add oil then brown beef brisket, once browned remove beef then set aside.
2. Add onions and sauté until they turn soft.
3. Add Madras curry paste, Chu Hou sauce, beef brisket, beef tendons, beef stock, coconut milk and bay leaves. Bring to a boil then simmer in low heat for 1 hour.
4. Add potatoes and simmer again for 15 minutes.
5. Add red capsicum / red bell pepper and coconut cream bring to a boil then simmer for 5 more minutes.
6. Add the sugar then season with freshly ground black pepper and fish sauce.
7. Serve with freshly cooked jasmine rice.

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