Curry Beef Brisket

Overview

The soup is rich and fragrant, the beef brisket is soft, and the potatoes, carrots, and taro are all stewed until they are soft and glutinous, so delicious.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cooked beef brisket
• curry cubes
• garlic
• little taro
• oil
• potatoes
• carrot
• chopped green onion
• shallots

Ingredients

Steps

1. 1 Peel and wash potatoes, carrots and taro

   

2. 2 Cut into large pieces

   

3. 3 bowl of cooked beef brisket (prepared and stored in the refrigerator)

   

4. 4 Dice garlic

   

5. 5 Dice shallots (originally I used onions, but they were damaged when cut into pieces, so I used shallots instead)

   

6. 6 Two Vermont curry cubes (my family’s favorite flavor) are enough

   

7. 7 Heat oil in a pan, stir-fry a little more than usual, add diced garlic and shallots and stir-fry until fragrant

   

8. 8 Add potatoes, carrots and taro and stir-fry for about two minutes

   

9. 9 Add boiling water to level with ingredients

   

10. 10 Cover and simmer over medium heat for 8 minutes

    

11. 11 Cook the beef brisket for about 3 minutes

    

12. 12 Add 2 pieces of curry and cook until melted

    

13. 13 Use a spoon to stir gently to avoid burning

    

14. 14 Cook until the curry melts for about 3 minutes, then use high heat to reduce the juice (the curry itself is salty, and the beef brisket is also salty. I eat it lightly and no need to season it)

    

15. 15 Chop some green onions

    

16. 16 Serve it in a bowl, the aroma of curry is so strong

    

17. 17 Garnish with chopped green onion

    

18. 18 Finished product picture. Isn’t it very appetizing?

    

19. 19 One more