Among them, curry beef brisket is the best. Adding potatoes to beef brisket will make curry more viscous and soften the taste. Add a little carrot to it, which will make it richer in taste and more attractive in color. At the same time, carotene will make the nutrition of the dishes more balanced.
Here's a brief introduction to the family version of curry beef brisket.
Ingredients needed: burdock, potato, carrot, onion, curry, butter and coconut powder.
Production steps:
1. Wash and cut the brisket, peel and cut the potatoes and carrots, and chop the shallots for later use.
2. Add butter to the pot, melt it, add chopped onion and stir-fry until fragrant, then add brisket and stir-fry.
3. Add potatoes, carrots, stir-fry and add water until the water doesn't reach the ingredients.
4. After the water is boiled, skim the floating powder, turn off the fire and add the curry pieces, and stir clockwise until the curry pieces are completely melted.
5. Add a proper amount of coconut powder, simmer until the curry is thick, and you can simply stick it on the spoon and eat it out of the pot.
The above is curry beef's home-cooked version of the practice, simple and easy to operate in taste will never let you down, try it boldly.
Rice cooker curry beef brisket
Raw materials:
500g of beef brisket, carrot 1 root, potato 1 piece, 3 slices of ginger, onion 1 section, 2g of curry powder 12, 3 tablespoons of coconut milk, cooking wine 1 tablespoon, and soy sauce/kloc-0.
1. Prepare the ingredients and cut the beef into pieces.
2. Cut carrots and potatoes into hob blocks and put them away for later use.
3. Boil the brisket in water for a while, rinse the bleeding foam and rinse it with cold water for later use.
4. Heat the oil in the pan, add the onion and ginger and stir fry for a while, then pour the brisket and stir fry for about 3 minutes.
5. Transfer the fried beef brisket into another pot, and I use a rice cooker.
6. Add water and you won't get the brisket.
7. Add a spoonful of cooking wine, cover and simmer for one hour.
8. Heat oil in a wok, pour in carrots and potatoes, and stir-fry until the fragrance overflows.
9. After one hour, pour carrots and potatoes into the pot and cook them with the brisket.
10. Pour in curry powder and continue to stew for about 20 minutes.
1 1. When the radish and potato are soft, add coconut milk, or add a spoonful of sugar and cook for 10 minute.
Tip:
1, I used a rice cooker, so I pressed the fine cooking once, jumped the button, poured in carrots and potatoes, and then pressed the quick cooking. If you use other pots or gas stoves or induction cookers, you should control the duration and time yourself.
2, no coconut milk can be replaced by milk, but coconut milk is better.