Name: Curry Beef Brisket Claypot----four Essentials to Boil A Pot of Delicious Rice Companion
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Beef Brisket; 4 potato; 1 piece onion; 200g milk; 700g Beef Brisket Stock; Some garlic; 20g Curry powder; 20g butter; 12g salt; 3 slices Bay leaf; 1 piece Cinnamon; 3 pcs star anise; Some ginger

Curry Beef Brisket Claypot----four Essentials to Boil A Pot of Delicious Rice Companion

by liaimama

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Point 1: The choice of ingredients. Curry, onion, butter, milk (coconut milk), potatoes, sirloin are essential.

Point 2: Tangnong's magic weapon. All the ingredients except potatoes and sirloin must be stirred into a puree, so that the stewed soup will have a rich and heavy taste; butter is essential to add flavor; milk or coconut milk can reduce the irritation of curry. Make the taste more fragrant.
Point 3: The secret to good looks. After the sirloin is washed with water, it must be simmered independently for two hours. So it's rotten and not broken. And the beef and potatoes should be cut into moderately sized cubes to ensure that they look good.
Point 4: Curry goes bitter. The curry powder must be added to low-temperature oil and sautéed slowly for a while to reduce the bitterness of the curry and increase the mellow aroma of the curry.
Last time I went to a Thai restaurant to eat this curry sirloin, I have been thinking about it. Curry mixed with rice, bowl after bowl. Eat a round belly. When I went home and thought about it myself, the taste was almost the same. As long as you have mastered these points and added the precise weighing of my ingredients, even if you are a novice, you can replicate this dish. What's more happily is that this is a large amount, which is very suitable for people who are lazy on weekends. If two people, the meal of the day will be solved. "

Curry Beef Brisket Claypot----four Essentials to Boil A Pot of Delicious Rice Companion

1. Wash the sirloin and cut into small pieces. 3 bay leaves, 1 small piece of cinnamon, 3 star anises, a few pieces of ginger, 3 cloves of garlic, etc. Wash.

2. Put the sirloin in cold water and heat it slowly to blanch the blood. Then pick up the sirloin and wash the blood. Throw away the water for blanching the sirloin.

3. Pour a pot of water again, add bay leaves, cinnamon, star anise, ginger, garlic and other spices. Bring to a boil and simmer for 2 hours.

4. Pick up the stewed sirloin separately, strain the soup, and discard the spices. This is the best sirloin broth.

5. Cut the potatoes into pieces, and lightly chop the onion and garlic.

6. Heat the pan, add butter, and melt it over high heat.

7. Add onion and chopped garlic and stir fry.

8. Turn off the heat when the scent is diffused and the onion changes color.

9. After the onions have cooled slightly, put them in a blender and mix them into puree.

10. Heat the pan, add the oil and curry powder, and stir-fry for a few minutes on low heat.

11. Then add the sirloin and stir fry a few times.

12. Add the potatoes and stir fry a few more times.

13. Then pour the broth of boiled sirloin.

14. Pour the milk.

15. Mix well with a spatula and bring to a boil on high heat. Simmer on low heat for 40 minutes and it will be out of the pot.

16. The fragrant and rich curry sirloin pot, the rice bowls are not full.

Tips:
1. Beef can't be cut too small, it is easy to stew, and it will affect the appearance.

2. Be sure to use sirloin broth to stew potatoes and sirloin to make it more fragrant. I'm afraid it doesn't smell like stewed in soup.