Materials

"Beef Brisket 4", "Onion 1", "Potato 1", "Garlic 3-4", "Rice Wine some", "Curry Powder some", "Curry Chunks 2-3 small", "Scallion 1", "Salt some",

Practice

1: First, water, scallion, rice wine, the brisket blanched to remove blood water

2: Onion, carrots, potatoes cut into small pieces and spare

3: Start a frying pan, cold oil, cold pot. Cook the brisket to remove the blood water

2: Cut the onion, carrot and potato into small pieces and set aside

3: Start a frying pan, stir fry the garlic and onion in cold oil, then add some curry powder and stir fry until the aroma comes out

4: Continue to add the brisket and stir fry for a while, then add the carrots and potato and stir fry until the curry powder is coated with each of the ingredients

5: Pour the stir fry into the small pot, add 3-4 bowls of water, and add a few drops of salt and water. Add 3-4 bowls of water to the pot and start simmering (the water should cover the ingredients), bring to a boil over high heat and then reduce the heat to low and simmer for about half an hour until the carrots, potatoes and beef brisket are all soft

6: Dissolve the curry cubes (3 or so) in the curry broth and reserve it for later

7: Add the curry cubes to the pot, and then add the chopped cabbage (to increase the crunchy texture) and simmer for a while with a little heat, then add a little water to the pot to make the curry powder more concentrated and more flavorful. After simmering for a while, add some salt to taste and turn off the heat

Potato curry beef brisket recipe 2,

Materials

"Beef brisket 600 grams", "Potato", "Beef Tendon 400 grams", "White radish 1", "Chicken broth 1 L", "Water 500 ml", "Curry sauce moderate amount", "Sugar 2 teaspoons", "Onion Ginger moderate amount", "Shaoxing Wine moderate amount", "Powdered rice flour 1 tablespoon", "Curry sauce 1 teaspoon", "Curry sauce 1 tablespoon", "Soya Bean paste 1 tablespoon", "Sauce 1 tablespoon", "Sauce 1 tablespoon", "Sauce 1 tablespoon", "Curry paste 1 tablespoon". tablespoon", "Coconut milk optional",

How to do it

1:Brisket should be watered down with ginger and scallions first; about 5 minutes

2:Beef tendons should be watered down as well; but add Shaoxing wine

3:Simmer the brisket first, then add the carrots

4:Separate the beef tendons (which will take a little more time)

5:Simmer all the ingredients together (the Mix the cornstarch with water)

6:Add the curry paste

7:Cook for another 45 minutes

8:Cut the beef brisket into small pieces

9:Toss it with rice

Potato Curry Beef Brisket Recipe 3

Instructions

Vietnamese Curry is unique because of the use of many different kinds of spices, especially fish sauce, a specialty of Vietnam, which has a distinctive flavor. Fish sauce, a specialty of Vietnam, has a unique flavor. The meat is soft and smooth without being tough, and it melts in the mouth and has a light curry flavor. Serving size: 4-6 Preparation time: 30 minutes Cooking time: 3 hours Ingredients 500g beef brisket, 1 tablespoon curry powder, 60g onion (peeled and chopped), 60g carrot (peeled and chopped), 100g potato (peeled and chopped). Roasted Beef Brisket Sauce Ingredients 1 clove of garlic (minced), 1 tablespoon of fish sauce, 1 teaspoon of peppercorns, 1 star anise, 2 bay leaves, 1 sprig of lemongrass (cut into pieces), 750 ml of water. For the gravy, 1/2 tablespoon cornstarch, 2 tablespoons water, 1/2 tablespoon sugar, pinch of salt.

Methods

(1) Cut the beef brisket into 4-cm cubes, boil in boiling water, and drain.

(2) In a pot, boil the beef brisket and roast beef brisket sauce together, cook on low heat for 1 hour and 40 minutes, add onion, carrot and potato pieces, cook for another 20 minutes, take out the beef brisket, carrots and potatoes, and then discard the star anise, peppercorns, bay leaves and lemongrass.

(3) When the sauce comes to a boil, add the curry powder and mix well, then mix in the gravy ingredients.

(4) Add the brisket, carrots and potatoes, bring to a boil and serve.

Tips

(1) You don't have to eat this dish with white rice, but you may want to serve it with French bread for good results.

(2) If you put all the ingredients for the sauce into a cheesecloth bag, you can save yourself the problem of having to pick them off when the brisket is done.