Hong Kong-Style Curry Beef Brisket

This Hong Kong-style Curry Beef Brisket is a rich, hearty and comforting dish, made easily in an Instant Pot (pressure cooker). Chunks of beef, curry powder and coconut milk build the base of flavour in this delicious curry stew.

Course Dinner, Main Course

Cuisine Asian, Chinese, Hong Kong

Prep Time 30

Cook Time 40

Chilling Time 1

Total Time 2 10

Servings

Calories 245kcal

Author Michelle

Ingredients

Beef:

3 lbs beef brisket or beef finger meat
water to cover

Curry sauce:

2 shallots minced
6 cloves garlic minced
3 bay leaves
1 star anise
1 teaspoon turmeric powder
1 teaspoon chou hou sauce
2 tablespoon curry powder
1 ½ teaspoon sea salt
1 small chunk rock sugar or granulated sugar
2 tablespoon soy sauce
3 C water
½ C coconut milk
2 large potatoes cut into large chunks
2 carrots cut into chunks
¼ large daikon cut into chunks

Cornstarch slurry:

2 tablespoon cornstarch
1 teaspoon turmeric powder
1 tablespoon curry powder
1 C cold water

Instructions

Prepare the beef:

Wash the beef brisket/finger meat and place into a large pot.
Cover the beef with water and bring to a vigorous boil over high heat for about 5 minutes. The impurities and scum will float to the top.
Drain the beef into a colander and rinse well with clean water.
Heat the Instant Pot (SAUTE function) and add in beef, rendering out the fat and browning it on all sides. (You may need to brown in batches).
Use a pair of tongs to remove the meat and either place onto a chopping board to cut into large chunks (or use kitchen scissors to cut).
To the rendered fat, add in the shallot and garlic and sauté until fragrant, about 2 minutes.
Add in bay leaves, star anise, turmeric, chou hou sauce, curry powder, salt, rock sugar, soy sauce and continue to sauté, taking care not to burn the curry powder.
Next, add in the chunks of beef, water and coconut milk. (Ensure that the meat is covered with enough liquid).
Place the cover on, set the vent to SEAL and press the MEAT/STEW function for 35 minutes at HIGH PRESSURE.
Let the Instant Pot naturally release pressure.
Transfer the cooked chunks of beef to a separate bowl, cover and set aside.

Cook the potatoes and carrots:

Add the potatoes and carrots to the Instant Pot.
Cover with lid and set the vent to SEAL.
Set to MANUAL function for 3 minutes at HIGH PRESSURE.
Do a quick release.
Remove the potatoes and carrots from the pot and add them to the beef. Discard the spices so you're only left with the curry beef broth.

Make the curry sauce:

Use the SAUTE button and bring curry beef broth up to a simmer.
In a small bowl, combine cornstarch, curry powder, turmeric powder, cold water and give it a stir to dissolve any lumps.
Pour the cornstarch slurry into the pot and bring it up to a boil.
Add the cooked beef, potatoes, carrots into the pot and stir the curry sauce to coat all of the beef and potatoes.
Remove from heat and garnish with green onions and cilantro (optional).

Notes

To skim fat off: Let the broth cool and place into the fridge to chill overnight. Use a spoon to skim off the fat the next day. (You can omit this step and skim the fat off using a fat skimmer if you want to enjoy it right away).

Nutrition