Curry Beef Brisket Braised Potatoes

Name: Curry Beef Brisket Braised Potatoes
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g Beef Brisket; 6 potato; 2 tbsp Roussa Curry Paste; 1 pinch Fennel; 1/2 Tangerine peel; 5 slices Bay leaf; 15g Borneol candy; 1 tbsp Indian Mudo Curry Paste; 1 tbsp Double Gun Curry Powder; 400ml Coconut milk; 3 tablespoons Oyster sauce; 1 tbsp olive oil; 2 small pieces Cinnamon; 4 star anise; 2 pcs Tsaoko

by Dugu cce

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

The most important thing is to choose the right combination of curry paste. It is difficult for a single kind to exert a good scent. The scent and color of the double gun, plus the smell of rosha (a little bit spicy), but not enough, the taste is thin , Add Miaoduo, it will be rich and mellow, with full color, fragrance and flavor.

Curry Beef Brisket Braised Potatoes

1. I'm looking for the right curry. I tried many kinds of things before I found the one that matches the one right now.

Curry Beef Brisket Braised Potatoes recipe

2. Boil the water, put the uncut sirloin in the boiling water for a few minutes until no blood is visible and there are many floating objects on the water. Pick up the sirloin, wash it, and then cut it into small pieces. Don't cut the sirloin raw, it's hard to cut, so cut it after flying.

3. Add a tablespoon of oil to a hot pot and add ginger slices (the ginger slices do not need to be peeled, just wash them). Stir-fry until slightly discolored.

4. Put the cut sirloin in the pan, stir-fry with water, add a tablespoon of white wine and stir-fry until the sides are slightly golden.

5. Add appropriate amount of water (because it is beef tendon and chopped belly, the braising time is longer, and the water is about one centimeter higher than the sirloin), add cinnamon, bay leaves, grass fruits, star anise, cumin, tangerine peel, and 3 tablespoons of oyster sauce. The sugar, simmer together, after the high heat is brought to a boil, cover the lid and simmer for 80 minutes. Don’t pick up the spices afterwards (it’s better to use a stainless steel skimmer for the stew, not so troublesome)

6. Put the potatoes that are ready to be cut into cubes, add the curry paste, simmer the curry paste for ten minutes, add coconut milk, 1 teaspoon salt, and collect the juice over high heat. Don't receive too little juice. This bibimbap is superb.

7. You can eat it,

8. Recognize the spices

Tips:
I bought most of the beef tendon, but a small portion of it. I personally like the taste of the beef tendon and the smell of it. Both the beef tendon are not prominent, but the simmering is faster. These kinds of curries are the best combination after I have tried many kinds of curries. It is difficult for a single curry to achieve the desired taste. Generally, the curry in a restaurant is made with one or more kinds of curry and many kinds of spices.