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Shopping:11 supermarket
Prep 20 min·Cook 2h 30m
Put the brisket in cold water with 2 slices of the ginger, bring to the boil and boil for 5 minutes. Drain and rinse off the scum.
1000 g Beef brisket, in 4 cm pieces4 slices Ginger
Heat the oil in a heavy pot. Fry the onion, shallots, garlic and remaining ginger until soft and golden.
3 tbsp Cooking oil1 piece Onion, cut in wedges3 pieces Shallots, chopped4 cloves Garlic, chopped4 slices Ginger
Turn the heat to low, add the curry powder, star anise and bay leaves and fry for 1–2 minutes until fragrant, without burning.
3 tbsp Curry powder (Hong Kong or Malaysian style)2 pieces Star anise2 pieces Bay leaves
Mum's tip媽媽小貼士
Frying the powder in oil is what turns raw, dusty spice into a deep curry flavour.Add the brisket and stir-fry for 2 minutes to coat. Pour in the water, add the soy and sugar, and bring to the boil.
1000 g Beef brisket, in 4 cm pieces1 l Water1 tbsp Light soy sauce2 tsp Sugar
Cover and braise on low heat until the brisket is tender, stirring now and then so it does not stick.
1000 g Beef brisket, in 4 cm pieces
Mum's tip媽媽小貼士
About 1½ hours, then 25 minutes more with the potatoes (about 2 hours in all); about 40 minutes in a pressure cooker.Add the potatoes and carrot and braise for another 25 minutes until soft.
400 g Potatoes, peeled and cut in chunks1 piece Carrot, cut in chunks
Stir in the coconut milk and simmer uncovered for 5–10 minutes until the sauce is thick enough to coat a spoon. Season with salt.
200 ml Coconut milkto taste Salt
Mum's tip媽媽小貼士
Some of the potato breaks down and naturally thickens the sauce.Ready? Let's cook it step by step!
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Brown the brisket and fry the aromatics and curry powder in a pan first, then slow-cook with 700 ml water on low for 7–8 hours. Add the potatoes for the last 2 hours and the coconut milk at the end.
Keeps 3 days in the fridge or 1 month frozen (potatoes go slightly grainy).
Beef brisket braised until meltingly tender in a fragrant, mildly spicy Hong Kong curry with potatoes, onion and coconut milk. Even better the next day.
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Sauté as written, then pressure-cook the brisket with 600 ml water at high pressure for 40 minutes with a natural release. Add the potatoes and cook 5 minutes more, then stir in the coconut milk.
Pot · Wok