Curry Beef Brisket
also called ga lei ngau naam · 咖喱牛腩 · 咖喱牛腩飯 · curry brisket · curry beef brisket rice · beef stew with curry sauce
- Cha Chaan Teng
- serves 4
- recipe says 2 hr 30 min
- Stews & Braises
Three ways to read this recipe
The table
| 2 lb(900 g; in 1 1/2-in cubes)beef brisket | blanch 5 min, rinse the scum off | simmer 2 hr, lid on | stir the coconut milk in, 10 min uncovered | season, over rice |
| 1 large(diced)yellow onion | fry the curry 3 min, until it smells of itself | |||
| 4 cloves(minced)garlic | ||||
| 1 in(grated)ginger | ||||
| 3 Tbs(Madras or a meat-curry blend)mild curry powder | ||||
| 1 tspground turmeric | ||||
| 2 Tbsneutral oil | ||||
| 3 cups(700 mL)chicken stock | ||||
| 2(in chunks)carrot | ||||
| 1bay leaf | ||||
| 1 cup(240 mL)coconut milk | ||||
| 1 large(in chunks)potato | ||||
| 1 1/2 tspkosher salt | ||||
| 1 tspsugar | ||||
| 6 cups(900 g)steamed jasmine rice | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.
Pans and tools
1blanch 5 min, rinse the scum off
2fry the curry 3 min, until it smells of itself
3simmer 2 hr, lid on
goes in with what steps 1 and 2 made
4stir the coconut milk in, 10 min uncovered
goes in with what step 3 made
5season, over rice
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr 15 min1 of 5 steps gives no time
- Needs you
- about 3 min
- If you get it wrong
- Forgiving — two hours is where the brisket starts to give rather than a deadline, and another half hour only makes it softer; the pot is better the next day
blanch 5 min, rinse the scum off
5 minwalk awayfrom the start
fry the curry 3 min, until it smells of itself
3 minneeds youfrom the start
simmer 2 hr, lid on
2 hrwalk away5 min in
stir the coconut milk in, 10 min uncovered
10 minwalk away2 hr 5 min in
season, over rice
not timed2 hr 15 min in
- needs you
- you can walk away
- never timed
You'll need Dutch oven
See how it is written
>> title: Curry Beef Brisket
>> category: Stews & Braises
>> tags: beef, curry, coconut, hong kong, stovetop, make-ahead
>> counters: Cha Chaan Teng
>> aka: ga lei ngau naam, 咖喱牛腩, 咖喱牛腩飯, curry brisket, curry beef brisket rice, beef stew with curry sauce
>> servings: 4
>> time: 2 hr 30 min
>> slack: forgiving — two hours is where the brisket starts to give rather than a deadline, and another half hour only makes it softer; the pot is better the next day
>> step: blanch 5 min, rinse the scum off
Blanch @beef brisket{2%lb}(900 g; in 1 1/2-in cubes) in a #Dutch oven{} of water at a boil for ~boil{5%min}, then drain it and rinse the scum off.
>> step: fry the curry 3 min, until it smells of itself
Fry @yellow onion{1%large}(diced), @garlic{4%cloves}(minced), @ginger{1%in}(grated), @mild curry powder{3%Tbs}(Madras or a meat-curry blend) and @ground turmeric{1%tsp} in @neutral oil{2%Tbs} for ~fry{3%min}.
>> step: simmer 2 hr, lid on
Simmer @&(~2)brisket{} in @&(~1)curry{} with @chicken stock{3%cups}(700 mL), @carrot{2}(in chunks) and @bay leaf{1} for ~simmer{2%hr} with the lid on.
>> step: stir the coconut milk in, 10 min uncovered
Stir @coconut milk{1%cup}(240 mL) and @potato{1%large}(in chunks) into @&(~1)pot{} and ~simmer{10%min} uncovered.
>> step: season, over rice
Season @&(~1)curry{} with @kosher salt{1 1/2%tsp} and @sugar{1%tsp}, and spoon it over @steamed jasmine rice{6%cups}(900 g).