Recipes

Here’s Proof That You Don’t Need a Claypot to Make Eat Fresh’s Curry Beef Brisket

June 4, 2019

From cart noodles to street-side dim sum, there’s something about Hong Kong’s street food that keeps everyone coming back. And when we can’t fly out, Eat Fresh Hong Kong Famous Street Food keeps our cravings at bay.

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.

Golden goodness.

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
  • Difficulty: Easy

INGREDIENTS

Brisket

  • 500g beef brisket, cut into cubes
  • 2 tbsp. soy sauce

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

Assembly

  • Bok choy, steamed
  • Green bell pepper, sliced
  • White rice

INSTRUCTIONS

  1. Place brisket in a large pot and cover with water.
  2. Add soy sauce and bring up to a boil.
  3. Once boiling, turn heat to low then cover.
  4. Cook brisket until tender, about 1-2 hours.
  5. When tender, remove brisket from water and set aside.
  6. For the sauce, add chicken stock or water to a saucepan.
  7. Place pan over medium heat then add curry powder and whisk to dissolve.
  8. Add milk, vinegar, and salt and pepper and continue to cook until bubbling.
  9. Add cornstarch/water mixture and whisk into sauce, and cook sauce until thickened.
  10. Remove from heat.
  11. To serve, add rice to a bowl or claypot, followed by beef, then sauce.
  12. Garnish with steamed bok choy and sliced raw green bell peppers.
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