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Hong Kong Braised Beef

Prep Time:

Cook Time:

4-8 hours

Serves:

Serves 6

Level:

Curry

About the Recipe

This Hong Kong classic is great for cooking low and slow all day.

Ingredients

For the curry

  • 1kg Beef Stew Meat (Brisket, Shank, Chuck, Short RIbs), cut into inch cubes

  • ½ Red Onion, Diced

  • 1 Shallot, diced

  • 5 Cloves Garlic, minced

  • 1 tbsp Ginger, minced

  • 1 Cinnamon Stick

  • 2 Bay Leaves

  • 1 Piece Orange Peel

  • 1 tbsp Chou Hou Paste

  • 1 tbsp Hong Kong Curry Powder

  • 1 tsp Turmeric

  • 1 tbsp Palm Sugar

  • 1 tbsp Soy Sauce

  • 1 tsp salt

  • 200ml Coconut Milk

  • 1-2 Cups Hot Water

  • 2-3 Potatoes, cut into chunks

  • 2 Carrots, cut into chunks

Preparation

  1. Cook the onions, shallots, garlic and ginger over medium heat for 5 mins or until soft and translucent.


  2. Add the bay leaves, cinnamon stick, orange peel, cho hou paste, curry powder, turmeric, palm sugar, salt and soy sauce. Stir for 2-3 mins or until combined into a thick paste.


  3. Add the beef with 2 tablespoon of water and mix until all the meat is coated.

  4. Add the hot water and coconut milk, bring to a boil and then transfer to a slow cooker.


  5. Cook on high for 4-6 hours or low for 6-8 hours. 30-45 mins from the end add the potatoes and carrots.


  6. Serve with jasmine rice and garnish with coriander leaves.

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