Curry Beef Recipe (HK style)

Cut the beef brisket into 1-inch cubes.

Add a couple of tbsp of vegetable oil to your pot (preferably clay pot or dutch oven) along with the diced onion, shallot, garlic, and ginger. Stir over medium heat for about 5 minutes or until the aromatics are soft and translucent.

Add the bay leaves, cinnamon stick, orange peel, Zhuhou paste, satay sauce, curry powder, turmeric powder, palm sugar, and soy sauce. Stir for 2-3 minutes or until everything combined into a thick paste.

Add the beef along with 2 tbsp of Chinese cooking wine. Keep mixing until all the meat is coated nicely. The cooking wine will deglaze whatever that is stuck at the bottom of your pot.

Add water and coconut milk. The liquid amount should be enough to cover all the meat. Bring this to a boil and add some salt to adjust the flavor. Simmer on low heat for 2 hours. Make sure to check the liquid level once in a while. Add hot water as needed because everybody's stove is different, you don’t want it to evaporate too much.

Peel the potatoes and cut into chunks. Add to the claypot and cook for another 30 minutes. You can also use carrot or daikon radish instead.

Top with a bunch of cilantro and serve with white rice.

Equipment Needed

Spice Level:

Dietary