South Asian Curry Beef Brisket 南亞咖喱牛腩

A fragrant South Asian-inspired curry featuring tender beef brisket simmered in a complex blend of curry spices, coconut milk, and aromatics. The meat becomes fall-apart tender while absorbing the rich, warming flavors of turmeric, cumin, and chilies. This dish bridges Hong Kong's multicultural culinary traditions with South Asian curry techniques.

Nutrition (per serving)

Ingredients

• 800g beef brisket, cut into 4cm chunks
• 3tbsp curry powder
• 400ml coconut milk
• 2 medium onion, diced
• 2 cloves garlic, minced
• 1tbsp ginger, minced
• 2 medium potato, diced
• 2 medium tomato, quartered
• 2 cups beef stock
• 2tbsp oil
• 1tbsp fish sauce
• 1tsp salt
• 0.5tsp black pepper
• 1 stick lemongrass, bruised
• 2tbsp fresh cilantro, chopped
• 1 red chili, sliced

Steps

1. Heat oil in a large pot or wok over medium-high heat. Add beef brisket pieces and brown on all sides until golden.
2. Remove beef and set aside. In the same pot, sauté onion, garlic, and ginger until fragrant.
3. Add curry powder and stir constantly for 2 minutes to release the spices.
4. Pour in beef stock and coconut milk, stirring well to combine.
5. Return beef to the pot. Add lemongrass, fish sauce, salt, and black pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes until beef is tender.
7. Add diced potatoes and tomato quarters. Simmer uncovered for 15 minutes until potatoes are cooked through.
8. Taste and adjust seasoning with salt if needed. Remove lemongrass.
9. Transfer to serving bowl and garnish with fresh cilantro and sliced red chili.

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