Japanese Curry Beef Brisket

Name: Japanese Curry Beef Brisket
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Beef Brisket; 1 carrot; 3 pcs potato; 1 piece onion; 150g Japanese Curry Block; 3 pcs star anise; 1 short section Cinnamon; 20 capsules pepper

by goodsnake

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

After a day’s fatigue, the autumn sun has long been hiding in the darkness. Pushing the door, a scent of curry rushed into the nasal cavity, and bubbles were gurgling in the small pot on the stovetop. The peculiar seasoning with turmeric and a variety of spices is cooking sirloin. Eating meat is exactly what you need at this time. Hungry is always so unpleasant. The taste buds need curry to wake up. Japanese curry has less spicy and more fruity aroma, sweet and long. Eat a lot of meat, sleep well, and work hard for tomorrow.

Ingredients

1000g Beef Brisket
1 Carrot
3 pcs Potato
1 piece Onion
150g Japanese Curry Block
3 pcs Star Anise
1 short section Cinnamon
20 capsules Pepper

Japanese Curry Beef Brisket

1. Clean the sirloin

2. Cut into 1.5 cm cubes

3. Put the sirloin and pepper, cinnamon and star anise into the pot, add cold water, boil on high heat until boiling, skim the foam and cook for 10 minutes, then pour out, clean

4. Cut the carrots into hob pieces, about the same size as sirloin

5. Onion also cut into small pieces

6. Potatoes cut into small pieces

7. Put 50 grams of oil in the pot

8. Put all the ingredients in the pot and stir fry for 2 minutes

9. Add 1000 grams of water to a boil, skim off the foam, and cook on medium heat for 30 minutes

10. Turn off the heat and add Japanese curry cubes

11. Stir fry to melt all the curry cubes, turn on low heat, cook for 5 minutes, turn off the heat and put on a plate after the soup thickens

Tips:
Don't care about the shape of the potatoes. The long time simmering makes the potatoes mushy, making the soup very thick. Spoon a spoonful on the rice to make the rice very sweet.