Curry Beef Flank Brisket 咖喱牛腩

Tender beef flank brisket slow-cooked in a rich and aromatic Cantonese-style curry sauce with potatoes and carrots. This comforting dish is deeply savory with a mild spice, perfect with rice or noodles.

Nutrition (per serving)

Ingredients

• 800g beef flank brisket, cut into 3-4cm cubes
• 2 large potatoes, peeled and cut into 3cm chunks
• 2 carrots, peeled and cut into 2cm slices
• 1 large onion, roughly chopped
• 3 tbsp Cantonese curry paste (or 2 tbsp curry powder + 1 tbsp oil)
• 2 cloves garlic, minced
• 3 slices ginger
• 1 star anise
• 600ml hot water or beef broth
• 100ml coconut milk (optional, for creaminess)
• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 tbsp cooking oil
• Salt to taste

Steps

1. Blanch beef: Bring a pot of water to a boil. Add beef flank brisket and blanch for 5 minutes to remove impurities. Drain well and rinse under cold water. Pat dry.
2. Sauté aromatics and curry paste: Heat cooking oil in a large pot or Dutch oven over medium heat. Add chopped onion, minced garlic, and ginger slices. Sauté until fragrant, about 2-3 minutes. Add Cantonese curry paste (or curry powder + oil) and star anise. Stir-fry for another 2 minutes until fragrant.
3. Add beef and liquid: Add the blanched beef flank brisket to the pot and stir-fry to coat with the curry paste. Pour in hot water or beef broth, light soy sauce, and sugar. Bring to a boil.
4. Slow braise: Reduce heat to low, cover, and simmer for 90 minutes, or until the beef is tender. Check liquid level occasionally and add more hot water if necessary to keep the beef submerged.
5. Add vegetables and finish: Add potatoes and carrots to the pot. Continue to simmer, covered, for another 20-25 minutes, or until the vegetables are tender. Stir in the coconut milk (if using) and cook for another 5 minutes. Taste and adjust seasoning with salt if needed. Serve hot.

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