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
- 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
- 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, 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 coconut cream 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.
This sounds like such a flavorful dish…I never think of beef when I make curries. I’m sure this is delicious.
All the exotic spices in this sound wonderful.
This beef brisket looks so good…I like the idea of the coconut milk in it…it is such a comforting dish.
Thanks for the recipe Raymund…have a wonderful week 😀
Looks great, though can you tell me what beef tendons are? Is this actual meat or is it the tendon itself? I’m in Melbourne and have never seen this here
It is the actual tendon, they have a high collagen content, high protein and zero fat. Usually you can find it in Asian supermarkets and it looks like this https://narafood.net/s%E1%BA%A3n%20ph%E1%BA%A9m/beef-tendon-2/