Curry Beef Brisket
Ingredients: turmeric powder, cumin powder, chili powder, star anise, licorice root · 240 min cook time · 550kcal · ₩32,400
Ingredients
20grams turmeric powder, 10grams cumin powder, 4grams chili powder, 2grams star anise, 2grams licorice root, 1gram ginger powder, 1gram cinnamon powder, 1gram white pepper powder, 1gram clove powder, 2grams chenpi dried and aged tangerine peel powder, 8tablespoons peanut or vegetable oil, 650grams kengnan (beef plate), 2inches ginger, 1sprig scallion, 2tablespoons Shaoxing wine, 0.5tablespoon coriander seed, 1bag tea bag (Lipton's), 0.5onion red onion, 2shallots shallots, 4cloves garlic, 2stalks lemongrass, 2tablespoons Hong Kong curry paste, 1teaspoon turmeric, 500milliliters hot, boiled water, 2leaves dried bay leaves, 2teaspoons salt, 4teaspoons sugar, 2tablespoons coconut cream, 1serving white rice, 1serving blanched broccoli
Instructions
1. Prepare the Hong Kong style curry paste: Grind 2 grams of star anise and 2 grams of licorice root until fine using a coffee or spice grinder. Combine 20 grams turmeric powder, 10 grams cumin powder, 4 grams chili powder, the ground star anise, ground licorice root, 1 gram each of ginger powder, cinnamon powder, white pepper powder, clove powder, and 2 grams chenpi dried and aged tangerine peel powder (or substitute orange peel powder or lemongrass powder).
2. Heat 8 tablespoons of peanut or vegetable oil in a pan until it reaches its smoke point (about 220°C).
3. Shut off the heat and let the oil cool down to about 175°C. Add the powdered spices and mix well.
4. Let the mixture cool for about 30 minutes until it's cool enough to handle, then jar it up. This is your homemade Hong Kong style curry paste.
5. Soak 650 grams of kengnan (beef plate) or brisket in cool water for one hour to extract myoglobin.
6. Drain the water. Add the beef to a pot with 2 inches of smashed ginger, a sprig or two of scallion tied in a knot, 2 tablespoons of Shaoxing wine, and an optional 0.5 tablespoon of coriander seed. Optionally, add a standard Lipton's tea bag to help tenderize the meat.
7. Pour enough water to submerge the beef, cover, and bring to a light boil. Skim off any scum if desired.
8. Cover the pot, turn the flame to the lowest heat, and simmer for at least two hours.
9. After two hours, shut off the heat and let the beef sit in the hot water for at least 30 minutes.
10. Remove the beef from the pot. It should be tender enough for a chopstick to easily poke through. Cut the beef into approximately 1.5-inch chunks.
11. In a wok over medium-low flame, toast the beef cubes without oil for about two minutes to tighten the exterior and impart browning. Set aside.
12. To a pot, add about 1 tablespoon of oil. Toss in half a red onion cut into chunks and fry for about four minutes over medium-low flame until translucent.
13. Add 2 roughly chopped shallots and 4 roughly chopped garlic cloves. Fry for another minute.
14. Add 2 inches of chopped ginger and 2 stalks of sliced lemongrass (using only the bottom white portion). Fry for another minute.
15. Add 2 tablespoons of the homemade Hong Kong curry paste and an optional 1 teaspoon of turmeric for extra color. Mix quickly and fry for another minute.
16. Pour in 500 milliliters of hot, boiled water. Mix, add 2 dried bay leaves, cover, and bring to a boil.
17. Once boiling, swap the flame to low and let it simmer covered for ten minutes.
18. Remove the bay leaves. Blend the curry base on low for about a minute, then on high for another minute, until smooth. Pour it back into the pot.
19. Add the beef chunks and bay leaves back into the curry base. Bring to a light boil.
20. Season with 2 teaspoons of salt and 4 teaspoons of sugar. Turn down to a simmer and let it cook covered for twenty minutes.
21. After twenty minutes, toss in 2 tablespoons of coconut cream. Let it simmer uncovered until thickened to your liking (about five minutes for a thicker consistency).
22. Serve the Hong Kong Curry Beef Brisket alongside white rice and blanched broccoli.
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