港式咖哩牛腩
咖哩牛腩，複製香港名店的咖哩味道，咖哩帶有滷水香味，非常特別，加上鬆軟的牛腩，和吸盡味道精華的薯仔，絕對一吃傾心Video: https://youtu.be/nI9oubpHqdM
4人份量材料 [按下圖片放大]
900g 牛腩600g 薯仔，去皮切件
150g 紅蘿蔔，去皮切件
200g 洋蔥，去皮切件
2片 薑片
2粒 蒜頭
2 粒 紅蔥頭
汁料3 tbsp 港式咖哩醬 [fig1]
1.5 tsp 五香粉 [fig2]
2 tsp 鹽
2 tbsp 咖哩粉 [fig3]
400ml 雞湯 [fig4]
200ml 水
3 粒八角 [fig5]
4塊 桂葉 [fig6]
25g 冰糖 [fig7]
芡粉水
2 tbsp 粟粉 [fig8]
+ 30ml 椰奶 [fig9]或水
做法[詳細步驟請看短片]
Video: https://youtu.be/nI9oubpHqdM
1 牛腩汆水5分鐘，洗淨備用
2 鑊加1茶匙油用中火燒熱，加入薑片，蒜頭，紅蔥頭炒香3 加入汁料煮滾，加入牛腩，大火煮15分鐘，細火炆40分鐘
* 真空/燜燒鍋，炆2小時
* 智能壓力煲，煮20－25分鐘
* 電子瓦罉，慢煮5個小時
4 牛腩取出切件，汁料隔渣備用
5 鑊加1茶匙油用中火燒熱，加入紅蘿蔔，洋蔥，薯仔炒香
6 加牛腩，汁料直至蓋過一半材料，大火煮5分鐘，細火炆25分鐘
7 加入芡粉水勾芡即可
Ingredients for 4 [click the image to enlarge]
900g beef brisket
600g potatoes, peeled and cut into pieces
150g carrots, peeled and cut into pieces200g onions, peeled and cut into pieces
2 slices ginger
2 cloves garlic
2 shallots
Sauce mixture
3 tbsp Hong Kong style curry paste [fig1]
1.5 tsp Chinese five spices [fig2]
2 tsp salt
2 tbsp curry powder [fig3]
400ml chicken broth [fig4]
200ml water
3 star anise [fig5]
4 pieces of bay leaves [fig6]
25g rock sugar [fig7]
Thickening
2 tbsp Corn starch [fig8]
+ 30ml coconut milk [fig9] or water
Steps [Please watch the video for detail]
Video: https://youtu.be/nI9oubpHqdM
1 Blanch the brisket for 5 minutes, rinse and set aside
2 Heat 1 teaspoon of oil in a wok over medium heat. Add ginger, garlic and shallots and sauté until fragrant
3 Add the sauce mixture and bring to a boil. Add the brisket. Cook for 15 minutes on high heat, and simmer on low heat for 40 minutes* Vacuum/simmering pot, simmering for 2 hours
* Pressure cooker, cook for 20-25 minutes
* Slow cooker, slow cooking for 5 hours
4 Take out the brisket and cut into pieces. Strain the sauce and set aside
5 Heat 1 teaspoon oil in a wok over medium heat. Add carrots, onions, and potatoes and saute for 1 min
6 Add beef brisket and sauce mixture until half of the ingredients are covered. Cook for 5 minutes on high heat, and simmer on low heat for 25 minutes
7 Add the thickening to thicken the sauce. Serve it hot