Curry Beef Brisket

Both of my sons love to eat beef brisket. In the past, I would have a headache whenever I thought of stewing beef brisket, because firstly, it would take a long time to stew, and secondly, it might not be stewed until it was tender. Later I discovered that the pressure cooker is the key to stewing beef brisket. It can stew the beef brisket until it is soft, and beef brisket has become our home-cooked dish. The secret to making curry beef brisket tender and with a curry flavor is to stew it twice.

Ingredients

700 gram Beef ribs
2 Potatoes (cut into large pieces)
5 piece Ginger
4 piece Scallion
1 grain star anise
4 piece Bay Leaves
50 gram crystal sugar
1 spoon Chu Hou Sauce
1 Onion (diced)
1 Garlic (chopped)
2 Shallots (chopped)
1 Star anise
2 piece Cinnamon
2 spoon Curry Sauce
1 spoon Shacha Sauce
1 spoon Turmeric powder
1 spoon Red pepper powder
1 teaspoon Salt
1 spoon Soy Sauce

Steps

First time stewing
Remove the bones from the beef ribs, cut the beef brisket into large pieces, and save the bones for making soup.
Heat oil in a hot wok, add beef brisket and fry both sides until fragrant, then set aside.
Add some oil to the wok and sauté ginger slices and scallions.
Reduce the heat, add a tablespoon of Chu Hou and slowly spread it.
After the Chu Hou sauce is mixed. Add a tablespoon of cooking wine for flavor.
Turn on high heat and add beef brisket and stir-fry.
Add rock sugar.
Stir-fry evenly and add hot water to cover the beef brisket.
Add star anise and bay leaves.
When the soup boils again, turn down the heat and simmer for 1 hour. Check the wok from time to time to see if there is enough water, adjust the heat, and add water if necessary.
You can also use a pressure cooker to stew the food, which will take less time. Cook it in the stew meat mode for 14 minutes.
After the first braising, take out the beef brisket, drain the broth and reserve it for later use.
Second stew
While the beef brisket is being stewed for the first time, prepare the ingredients for the second stew.
Chop onions, garlic, shallots and other ingredients and place them on a plate for later use.
Prepare ingredients such as curry sauce, shacha sauce, turmeric powder and red pepper powder, and place them in a bowl for later use.
Heat oil in a wok and sauté onion, garlic and shallot.
Turn down the heat and add the coffee jelly.
Slowly spread the curry pot, because the curry pot contains more dry powder and the curry sauce is also condensed, so you need to spread it slowly and add a little water if necessary.
Add the beef brisket that has been braised for the first time and stir-fry evenly over high heat.
After mixing the beef brisket with the curry sauce, add one tablespoon of cooking wine.
After you smell the wine, add the broth from the first stewing of the beef brisket.
Add star anise and cinnamon.
Add potatoes.
When the soup boils again, turn down the heat and simmer for 45 minutes. Check the wok from time to time to see if there is enough water, adjust the heat, and add water if necessary.
If using a pressure cooker, cook on the Stew mode for 12 minutes.
The second stew is completed. Taste first, then add seasoning, which would be about 1 teaspoon of salt and 1 tablespoon of soy sauce. You can add coconut milk and flower milk according to your preference.
Finish.