Curry Potato Beef Brisket

Name: Curry Potato Beef Brisket
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Beef Brisket; 2 pieces carrot; 2 pcs potato; 1 piece onion; 1 can Coconut milk; 3 tablespoons Cooking Wine; 4 slices Sliced ginger; 2s Chives; 1 teaspoon salt; 2 tbsp olive oil; 20g crystal sugar; 5g Curry powder; 50g curry

by Connie Chen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I received the trial Hengdu beef on Saturday afternoon. I opened it and saw a very fresh large sirloin. I cut the sirloin into 3 pieces. The first choice is the curry sirloin. This time the sirloin is very good in quality and cooked throughout. It won't be deformed during the process, and the bite tastes great! The main ingredients of curry are turmeric powder, Sichuan peppercorns, star anise, pepper, cinnamon, cloves, coriander and other spices. Curry can promote the secretion of saliva and gastric juice, increase gastrointestinal motility, increase appetite, anti-inflammatory, anti-aging, weight loss, etc. Wait. I still remember that I wrote about the essentials for making curry dishes: coconut milk, coconut milk and curry are a natural match, and they are also necessary for the finishing touch of curry dishes. The curry dishes with coconut milk make the curry spicy and mild. The taste is stronger, the mouth is softer and sweeter. Use curry to cook a variety of meats, add potatoes, carrots, onions and other vegetables, and mix with meat and vegetables to make it more nutritious. One curry dish can make a meal.

Curry Potato Beef Brisket

1. Prepare the materials

2. Peel the onion and cut into pieces. After peeling the carrots and potatoes, cut into pieces with a hob

3. Put the sirloin in the pot with cold water

4. Add 2 tablespoons of cooking wine to the sirloin

5. Add 2 grams of salt to the sirloin, boil the water and cook the sirloin for 10 minutes

6. After removing the blood foam from the cooked beef brisket, cut into pieces

7. Heat the oil in the wok, add carrots, potatoes, and onion pieces and stir fry

8. Fry carrots, potatoes, and onions until browned and shovel them for later use

9. Use the remaining oil in the wok to fry fragrant ginger and green onions

10. Add sirloin cubes and stir-fry over high heat

11. Stir-fry the sirloin until slightly browned

12. Add the cooking wine to let the beef absorb the aroma of the wine

13. Let the beef absorb the aroma of the wine and add water that has not exceeded the amount of brisket, cover the lid and bring to a boil, then turn to low heat and simmer for 1 hour

14. After simmering for 1 hour, remove the ginger and green onions from the sirloin soup, add carrots, potatoes and onions

15. Add 50g curry cubes

16. Add 2 tablespoons of curry powder

17. Add rock sugar, stir the curry powder, curry cubes, and rock sugar evenly. Cover and simmer for 30 minutes. During this time, stir several times to prevent sticking to the bottom of the pan.

18. Finally, add a can of coconut milk. After the high heat is brought to a boil, season with salt and then turn off the heat. Cover the lid and simmer for a scent. Serve to the table after 5 minutes.

Tips:
1. To handle the sirloin, use a pot under cold water. Add cooking wine to remove the bloody smell. The salt is added to prevent the sirloin from deforming during the braising process. This is taught in the TV program. This time I tried it.

2. The sirloin needs to be braised for a different time from carrots and potatoes, so pay attention to the order of cooking and the cooking time.

3. Carrots and potatoes are fried first and then simmered to keep their shape better.

4. Curry cubes and curry powder are cooked together, and the taste of curry is stronger.

5. Coconut milk should be added before it is out of the pot, the coconut milk will become weaker after cooking.