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.
- 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
- 1 cup beef stock
- 2 large cans/400ml coconut milk
- 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
- In a heavy pot add oil then brown beef brisket, once browned remove beef then set aside.
- Add onions and sauté until they turn soft.
- Add Madras curry paste, Chu Hou sauce, beef brisket, beef tendons, beef stock, 1 can of coconut milk and bay leaves. Bring to a boil then simmer in low heat for 1 hour.
- Add potatoes and simmer again for 15 minutes.
- Add red capsicum / red bell pepper and remaining coconut milk, bring to a boil then simmer for 5 more minutes.
- Add the sugar then season with freshly ground black pepper and fish sauce.
- Serve with freshly cooked jasmine rice.
You can by Madras Curry paste and Chu Hou Sauce in Amazon, here are some links:
- Lee Kum Kee Chu Hou Paste, 8.5 Ounce (PACK OF 2)
- Pataks Madras Curry Paste Hot 10oz
- Pataks Madras Curry Paste
- Patak’s Madras Curry Paste, Hot, 10-Ounce Glass Jars (Pack of 6)