Beef Brisket Curry

 

I felt like Chinese curry, but I didn’t want chicken or beef. I like beef brisket curry from Chinese restaurants, so this was my attempt. 

• 1.5 lbs beef brisket
• 1/2 cup vegetable oil
• 1 onion, roughly cut
• 1” fresh ginger, roughly chopped
• 1 tblsp chopped garlic
• 2 potatoes, cut into large chunks, soak in water until ready to use
• 2 tomatoes, cut into large chunks
• 2 beef bouillon cubes
• 1/2 cup Chinese curry sauce
• 1 tblsp turmeric
• 4-6 bay leaves
• 2 tblsp cornstarch, mixed with 1/4 cup water to make a slurry
• Cooked white rice or noodles

1. Remove the connective tissue from the brisket and cut into large chunks.
2. In a large pot or Dutch oven, heat vegetable oil over high heat and quickly sear the brisket. Remove and set aside.
3. Add the onion and quickly sauté the onion. Add ginger and garlic and stir fry for a couple of minutes.
4. Return the beef to the pot. Add all the other ingredients except the slurry with enough water to cover.
5. Bring to a boil, then cover and simmer for three hours.
6. Thicken with the cornstarch slurry.
7. Ladle over white rice or noodles.