The carinderia-style restaurant’s most famous items are their claypot dishes (but shout-out to their street food sticks!). While it sounds intimidating to make—especially since not a lot of people have claypots at home—we’re here to show you that it’s just as simple as making any other rice topping dish.
This recipe’s sauce comes a bit more sour than Eat Fresh’s, but we find that it helps tame the strong curry flavor. It’s important to make sure that the beef is tender so it breaks apart easily. That way, you get the best brisket-to-sauce ratio in every bite.
Eat Fresh Curry Beef Brisket
Serves: 2-4 people
Active time: 1 hr
Total time: 3 hrs
500g beef brisket, cut into cubes
2 tbsp. soy sauce
2 cups chicken stock or water
1 cup whole milk
2 tbsp. yellow curry powder
2 tsp. white vinegar
1 tbsp. cornstarch + 2 tbsp. water
Salt and pepper, to taste
Bok choy, steamed
Green bell pepper, sliced
Place brisket in a large pot and cover with water.
Add soy sauce and bring up to a boil.
Once boiling, turn heat to low then cover.
Cook brisket until tender, about 1-2 hours.
When tender, remove brisket from water and set aside.
For the sauce, add chicken stock or water to a saucepan.
Place pan over medium heat then add curry powder and whisk to dissolve.
Add milk, vinegar, and salt and pepper and continue to cook until bubbling.
Add cornstarch/water mixture and whisk into sauce, and cook sauce until thickened.
Remove from heat.
To serve, add rice to a bowl or claypot, followed by beef, then sauce.
Garnish with steamed bok choy and sliced raw green bell peppers.