Beef Curry, A Hong Kong Style Recipe

Method8 steps · about 2 hr 15 min

1. 1

   Step 1: Bring the beef-blanching water to a boil in a pot. Add all 3 lb beef cubes and bring back to a boil, then immediately drain and set the beef aside. Discard the blanching water.

   Uses 3 lb boneless beef chuck, cut into 1½-inch cubes · Water for blanching the beef

   
2. 2

   Step 2: Have the garlic (4 cloves) minced and shallots (5) finely chopped. Heat the curry base’s ¼ cup oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add all 4 garlic cloves, 5 shallots, the six-inch lemongrass (1) section and 3 bay leaves. Stir for a few minutes to infuse the oil, without burning the aromatics.

   Uses ¼ cup oil for the curry base · 4 cloves garlic (minced) · 5 shallots (finely chopped) · 1 six-inch section of lemongrass · 3 bay leaves

   
3. 3

   Step 3: Reduce the aromatic pot from step 2 to its lowest heat. Stir in all ⅓ cup curry powder and 1 tsp turmeric until combined. Add a little of the optional extra oil only if needed to keep the spices from sticking. Stir gently for about 1 minute, taking care not to burn the spices.

   Add beef and broth · 1 minUses Aromatics and their infused oil · ⅓ cup curry powder · 1 teaspoon turmeric · A little extra oil for the spices, only if needed

   
4. 4

   Step 4: Add the drained beef from step 1 to the spice pot from step 3 with all 4 cups ready chicken broth, 4 tsp sugar and 2 tbsp tomato paste. Bring to a boil, stir, then reduce the heat to maintain a covered simmer. Simmer for 60–75 minutes, checking from 60 minutes and occasionally stirring to prevent sticking.

   Check covered beef simmer · 60 minUses All drained beef from step 1 · Aromatic curry-spice base · 4 cups ready chicken broth · 4 teaspoons sugar · 2 tablespoons tomato paste

   
5. 5

   Step 5: While the beef simmers in step 4, cut the 2 onions, 3 potatoes and 2 carrots into large chunks. In a separate wok or skillet over medium heat, warm the onion oil (1 tbsp)’s 1 tbsp. Fry all the onion chunks for about 2 minutes, until translucent, then transfer to a dish. Keep the raw potatoes and carrots separate for the next stage.

   Lift translucent onions · 2 minUses 1 tbsp oil for frying onions · 2 medium onions (cut into large chunks) · 3 large potatoes (cut into large chunks) · 2 carrots (cut into large chunks)

   
6. 6

   Step 6: After the first beef simmer in step 4, add all 1½ cups coconut milk and the prepared potatoes and carrots from step 5 to that curry pot. Bring back to a boil, then reduce to a covered medium-low simmer for about 20 minutes. Check that beef, potatoes and carrots are tender; continue simmering if necessary.

   Check beef and vegetables · 20 minUses Beef simmered in the aromatic curry broth · 1½ cups coconut milk · All 3 potatoes and 2 carrots cut in step 5

7. 7

   Step 7: Add the cooked onions from step 5 to the tender curry from step 6. Ensure the beef is fully cooked and at least 63°C, then taste and season with salt, using the listed 1½ tsp as a guide and adjusting to taste. If needed, simmer uncovered to thicken the sauce while retaining plenty to spoon over rice. Remove the 3 whole bay leaves and woody lemongrass section before serving.

   Uses Tender beef, potato and carrot curry · All cooked onions from step 5 · Salt to taste; 1½ tsp is the guide

8. 8

   Step 8: Take the finished curry from step 7 off the heat for at least 3 minutes after the beef reaches 63°C, then serve as eight portions with the optional ready rice. Cool leftovers promptly and refrigerate within 2 hours; the curry can be served the next day after reheating to 74°C.

   Rest finished curry · 3 minUses Finished curry after removing whole aromatics · Ready plain rice for serving, as desired