1. Cut 300g beef brisket into 3cm cubes, blanch it in a cold water pot for discoloration, and then take it out and wash it for later use.

2. Put the blanched beef brisket, half a white onion, 2 slices of ginger, 1 slice of fragrant leaves and 1 tbsp of cooking wine into the electric rice cooker, pour in clear water until all the ingredients are gone, close the lid and turn to the stew function. Stew well (about 40 minutes), open the lid, white onion, ginger slices and fragrant leaves.

3. Preheat the rice cooker (which can be operated by cooking function), pour 2 tablespoons of cooking oil into the bottom, add onion dices, add potatoes and carrots after smelling the fragrance, and heat for 1-2 minutes.

4. Add the previously stewed beef brisket meat and beef brisket soup, close the lid and adjust to the stew function, and continue to stew.

5. Reheat 10 minutes or so. When the chopsticks can be easily inserted into potatoes, add 90g curry block, completely melt, stir evenly, and cook for about 1-2 minutes.

6. Take a plate, fill it with rice, drizzle with curry beef brisket, and decorate it with blanched broccoli. Curry beef brisket rice is ready!