HK Style Curry Beef
Ingredients: Beef Stew Meat (Brisket, Shank, Chuck Roast, Short Rib), Purple Onion, Shallot, Garlic, Ginger · 180 min cook time · 585kcal · ~₩24,400
Ingredients
2lb Beef Stew Meat (Brisket, Shank, Chuck Roast, Short Rib), 0.5medium size Purple Onion, 1ea Shallot, 5cloves Garlic, 4slices Ginger, 2tbsp Vegetable Oil, 2ea Bay Leaves, 1ea Cinnamon Stick, 1piece Orange Peel (preserved and aged), 1tbsp ZhuHou Paste, 1tbsp Satay Paste, 1tbsp Curry Powder, 1tsp Turmeric, 1tbsp Palm Sugar, 1tbsp Soy Sauce, 2tbsp Chinese Cooking Wine, 2cups Hot Water, 200mL Coconut Milk, 1tbsp Salt, 3ea Potatoes, 1bunch Cilantro
Instructions
1. Cut the beef brisket into big chunks. Any stew meat will work good here, such as shank, chuck roast, short ribs. Set the beef aside.
2. Dice half of a medium-sized purple onion, one shallot, five cloves of garlic, and four slices of ginger. You can use a food processor or dice them with a knife.
3. Add 1-2 tablespoons of vegetable oil to a clay pot. Add the diced aromatics. Stir over medium heat for about 5 minutes, or until the aromatics are soft and translucent.
4. Add 2 bay leaves, 1 cinnamon stick, and 1 piece of preserved orange peel. Stir well.
5. Add 1 tablespoon of ZhuHou paste, 1 tablespoon of Satay paste, 1 tablespoon of curry powder, 1 teaspoon of turmeric, 1 tablespoon of palm sugar, and 1 tablespoon of soy sauce. Keep stirring to let all the ingredients mingle together. Give it a couple of minutes for the sugar to melt completely.
6. Once you see everything combined into a thick paste and it is sizzling, add the beef along with 2 tablespoons of Chinese cooking wine. Mix this really well until all the meat is coated nicely.
7. Pour in 1-2 cups of hot water. The liquid amount should be able to cover all the meat. Follow up with half of a can of coconut milk (about 200 mL). This is going to gentle all the spices. Bring this to a boil and add 2.5 teaspoons of salt (or to taste).
8. Let this simmer for 2 hours. Make sure to come back once in a while to check the liquid amount. Add hot water if you need to, because everybody's stove and cookware are different. You don't want it to evaporate until dry.
9. Peel 2-3 potatoes and cut them into chunks.
10. After 2 hours, give the curry a taste to make sure all the flavor is still correct. Add the potatoes and continue to simmer for another 30 minutes.
11. Test the doneness of the potato. They just need to be fork tender. If your curry is too thin, you can crank up the heat to reduce it a little bit. If it is too thick, you can add a little more water. Throw in a bunch of cilantro and you are ready to serve.
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