Enjoying the Hong Kong Classic!
The Hong Kong-style curry beef brisket (Chinese: 港式咖喱牛腩) is one of my favorite memories with my father when we go out to eat! This is so delicious and comforting and you can easily recreate it at home using your pressure cooker! The tender beef brisket is cooked in a flavorful curry sauce that is rich and aromatic. The combination of spices and seasonings gives this dish a unique and bold flavor that will impress your family and friends.
When making this recipe, be sure to brown the beef brisket before pressure cooking it. This step helps to seal in the juices and adds a nice caramelized flavor to the meat. The curry powder adds depth and warmth to the dish, while the coconut milk, soy sauce, and Chu Hou sauce (Chinese: 柱侯醬) provide a balance of savory and sweet flavors that compliment the beef brisket perfectly. The combination of these ingredients results in tender and flavorful meat that practically melts in your mouth. Serve this curry beef brisket over steamed rice and a side of vegetables for a complete and satisfying meal!
Ingredients:
Main Ingredients
- 2 pounds of beef brisket, cut into 1.5 -2 inches chunks
- 1 large potato, cut into 1-inch chunks
- Green Onion, for garnish
Precleaning Brisket
- 2 slices ginger
- 2 green onions
- 2 cloves garlic
- 1 tbsp Shaoxing Wine Wine
- Water Enough to cover the ingredients
Sauces
- ⅔ cup beef or chicken stock
- ¼ cup coconut milk
- 2 tablespoons chu hou sauce (Chinese: 柱侯醬)
- 3 tablespoons curry powder
- 3 bay leaves
- 6 garlic cloves, crushed
- ½ onion, chopped
- 1 tablespoon fish sauce
- 1 teaspoon white sugar
- Salt and pepper to taste
Thickener:
- 2.5 tablespoons cornstarch
- 3 tablespoons cold water
Step-by-Step Guide
- Wash the beef brisket and cut them into 1.5-inch pieces.
2. Add Beef brisket, 2 slices of ginger, 2 green onions, 1 tablespoon Shaoxing wine, 2 cloves of garlic, and enough water to cover all ingredients into a cold pot. Blanch for 5 minutes to remove the blood and impurities.
3. Select the “Saute” function on your pressure cooker and heat the vegetable oil. (I used a wok because I had a 3 qt pot, so its faster to do it this way)
4. Add the beef brisket to the pot and brown on all sides. Set aside the beef when ready.
5. Add bay leaves, onion, and garlic to the pot and saute until fragrant.
6. Add the browned beef, 3 tbsp Curry Powder, 1 tbsp Fish Sauce, and 2 tbsp Chu Hou Sauce to the pot and saute for another minute.
7. Pour in ⅔ cup beef or chicken stock, then deglaze the bottom of the pot with a wooden spatula.
8. Layer the potatoes on top.
9. Close the lid of the pressure cooker and set the valve to the sealing position.
10. Select “Pressure Cook” mode at High Pressure for 45 minutes and then natural pressure release for 15 minutes. Carefully release the remaining pressure if there is still any!
11. Open the lid of the pressure cooker and stir the curry beef brisket.
12. Set aside the beef and half of the potato chunks.
13. Bring the curry sauce mixture to a simmer with the “Saute” button.
14. Add in ¼ cup Coconut Milk
15. Break up the potato chunks to thicken the curry sauce.
16. Place the beef and potato chunks back into the curry sauce, then give it a quick mix.
17. Serve the curry beef brisket over steamed rice and garnish with green onion.
The Hong Kong-style curry beef brisket (港式咖喱牛腩)
Equipment
- 1 Pressure Cooker
- 1 Chopping Board
- 1 knife
- measuring cup and spoons
- 1 Spatula
Ingredients
Ingredients:
Mains
- 1 lb beef brisket/ finger meat cut into 1.5 -2 inches chunks
- 1 large potato cut into 1-inch chunks
- Green Onion for garnish
Sauce:
- ⅔ cup beef or chicken stock
- ¼ cup coconut milk
- 2 tbsp chu hou sauce Chinese: 柱侯醬
- 3 tbsp Indian curry powder
- 3 pieces bay leaves
- 6 cloves garlic crushed
- ½ onion chopped
- 1 tbsp fish sauce
- 1 tsp white sugar
- Salt and pepper to taste
Thickener
- 2.5 tbsps cornstarch
- 3 tbsps cold water
Instructions
Steps:
- Season the beef brisket with salt and pepper.
- Select the "Saute" function on your pressure cooker and heat the vegetable oil.
- Add the beef brisket to the pot and brown on all sides.
- Set aside the beef when done
- Add bay leaves, onion, and garlic to the pot and saute until fragrant.
- Add the browned beef, 3 tbsps Curry Powder, 1 tbsp Fish Sauce, 2 tbsp Chu Hou sauce to the pot and saute for another minute.
- Pour in ⅔ cup beef or chicken stock, then deglaze the bottom of the pot with a wooden spatula.
- Layer the potatoes on top.
- Close the lid of the pressure cooker and set the valve to the sealing position.
- Select "Pressure Cook" mode at high pressure for 45 minutes and then naturally release pressure for 15 minutes. Carefully release the remaining pressure if there is still any!
- Open the lid of the pressure cooker and stir curry beef brisket.
- Set aside the beef and half of the potato chunks.
- Bring the curry sauce mixture to a simmer with the “Saute” button.
- Add in ¼ cup Coconut Milk, then break up the potato chunks to thicken the curry sauce.
- Place the beef and potato chunks back into the curry sauce, then give it a quick mix.
- Serve the curry beef brisket over steamed rice and garnish with green onion.
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