If you have been to Hong Kong, you would have, most likely, tasted the delicious beef brisket curry noodle on Gough Street. Here I am trying to replicate that flavour.
Note: One of the key ingredients of beef brisket curry is beef tendon – the very tasty slippery and tender beef tendon. Unfortunately I am not able to find any beef tendon for sale here in Brisbane so the dish as is not quite completely satisfying. If you can find beef tendon, do include that in this dish – just make sure you boil beef tendon for at least 30 mins to achieve the tenderness required for this dish.
600 gm beef brisket (cut into slightly larger than bite size, as it will shrink slightly with cooking)
3 ginger slices
1 tbsp black pepper seeds
1 tsp dark soy sauce
2 tbsp oil
1 potato (cubed)
1 red pepper (cubed)
1/2 onion (cubed)
2 stalks lemongrass (finely chopped)
2 cloves garlic (minced)
1 shallot (sliced) or fried onion
3 tbsp curry powder
2 small pieces of rock sugar (helps to tenderise the beef)
200 ml coconut milk
Salt to taste
1. Blanch the beef brisket:
Fill a pot with water (half). Add ginger and black pepper. Bring to the boil.
Add beef brisket and boil for 5 mins. Remove and wash the scum off the beef brisket. Cut beef into cubes.
Add 1 tsp of dark soy sauce. Mix well and set aside.
2. Heat 2 tbsp of oil. Add potato & red pepper. Fry for a couple of minutes and remove. Set aside.
3. Add onion, garlic, shallot and fry till fragrant.
4. Add lemongrass, curry powder and fry till oil separates out.
5. Add beef brisket and fry to combine. Add enough water to just cover beef.
6. Add bay rock sugar and bring to the boil and simmer for an hour. Check for tenderness. Simmer longer if necessary.
7. Add fried onion, potato and red pepper and simmer for another 15 mins.
8. Add coconut milk and simmer for another 2 mins.
9. Add salt (to taste).