Recipes
Hong Kong Style Curry Brisket
Hong Kong Style Curry Brisket
Recipe Details
<font face="Times New Roman">Hong Kong people love curries. Our favorite by far is curry beef brisket and tendon over a plate of white rice or as a bowl of noodle soup. Tendon takes time to cook, but once you get them to the translucent, tender & soft, they offer the most incredible taste and flavor. This version is not a coconut-milk based curry. But you can add some when you serve to decorate as well as reduce the level of spice.</font>
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Total cooking time is at least 3 hours so always plan ahead or double up the recipe to make one big pot. The curry can be stored in the fridge up to 2 weeks. Then can be frozen for up to 1 month. Cut the beef brisket into 3 inch wide pieces. Wash the radish and peel the skin off. Then cut the radish into 2 inches wide pieces. In a pot of water, add some green onion & ginger and bring to a boil. Add the beef brisket and let them cook for 5 minutes. Remove from water. Set aside.
Step 2
In the same pot, add some Chinese cooking wine and cook the tendon for 5 minutes. Run the tendon through water. Set aside.
Step 3
Now we prepare the soup base to cook brisket and tendon separately. We will need two pots. In one pot, use 500ml of chicken broth and 250ml of water. Add some green onion and ginger. Cook the tendon on medium heat for 1 hour. Keep cooking while we start the brisket.
Step 4
After the tendon cooks for an hour, we start the brisket. Use the 500ml of chicken broth and 250ml of water. Add some green onion and ginger. Cook the brisket on medium heat for 1 hour. After the hour is up, we add the radish.
Step 5
Cook for another 30 mins.
Step 6
Finally, we cook everything together for an additional hour with the curry paste mixed in.
Step 7
Add the sugar towards the end.
Step 8
To thicken the sauce, add cornstarch mix.
Ingredients
General Ingredients
<font face="Times New Roman">Hong Kong people love curries. Our favorite by far is curry beef brisket and tendon over a plate of white rice or as a bowl of noodle soup. Tendon takes time to cook, but once you get them to the translucent, tender & soft, they offer the most incredible taste and flavor. This version is not a coconut-milk based curry. But you can add some when you serve to decorate as well as reduce the level of spice.</font>
Step by Step Instructions
Step 1
Total cooking time is at least 3 hours so always plan ahead or double up the recipe to make one big pot. The curry can be stored in the fridge up to 2 weeks. Then can be frozen for up to 1 month. Cut the beef brisket into 3 inch wide pieces. Wash the radish and peel the skin off. Then cut the radish into 2 inches wide pieces. In a pot of water, add some green onion & ginger and bring to a boil. Add the beef brisket and let them cook for 5 minutes. Remove from water. Set aside.
Step 2
In the same pot, add some Chinese cooking wine and cook the tendon for 5 minutes. Run the tendon through water. Set aside.
Step 3
Now we prepare the soup base to cook brisket and tendon separately. We will need two pots. In one pot, use 500ml of chicken broth and 250ml of water. Add some green onion and ginger. Cook the tendon on medium heat for 1 hour. Keep cooking while we start the brisket.
Step 4
After the tendon cooks for an hour, we start the brisket. Use the 500ml of chicken broth and 250ml of water. Add some green onion and ginger. Cook the brisket on medium heat for 1 hour. After the hour is up, we add the radish.
Step 5
Cook for another 30 mins.
Step 6
Finally, we cook everything together for an additional hour with the curry paste mixed in.
Step 7
Add the sugar towards the end.
Step 8
To thicken the sauce, add cornstarch mix.