Hong Kong Style Curry Beef Brisket

Cut 2 peeled potatoes into large chunk sizes (3 to 4 pieces per potato, about 400g). Place the cut potatoes into a bowl filled with clean water to soak, preventing oxidation and browning.

Place 900g fresh beef brisket on a chopping board and cut into mahjong-tile sized chunks (about 3cm). Do not blanch the beef beforehand; using fresh raw beef brisket preserves its full beef flavor during stewing.

Dice 1/4 onion into small cubes, slice 3 shallots thinly, crush and mince 8 cloves garlic, and cut 2 slices ginger into small pieces. Onion, shallots, garlic, and ginger are indispensable curry foundations.

Pour 2 tbsp cooking oil into a wok over medium heat. First, add chopped ginger and diced onion, stir-frying until onion turns translucent with light caramelization. Then add sliced shallots and minced garlic, adding 1 tbsp oil as they absorb oil. Finally add 2 star anise and 1 cinnamon stick, stir-frying until golden brown and aromatic. Turn heat to low.

Under low heat, add 2 tsp oil curry paste, 0.5 tsp satay sauce, 0.5 tsp chu hou sauce, 0.5 tsp garam masala, and 1 tsp turmeric powder. Increase heat back to high and stir-fry vigorously until the spice oils separate, producing a rich reddish-golden aromatic curry paste base.

Add the 900g cut raw beef brisket pieces into the wok and sprinkle 1 tsp paprika powder. Maintain high heat and stir-fry briskly until beef chunks shrink slightly on the surface and are evenly coated with a thick, deep reddish-orange curry glaze.

Pour about 600ml water into the wok until it just barely touches the surface of the beef brisket. Take 2 small potato pieces from soaking, finely dice them (about 50g), and add into the broth (they will melt during stewing to naturally thicken the curry sauce). Add 0.5 tsp salt, 2 tsp sugar, and 0.5 tbsp fish sauce to season, stirring well until bringing to a boil.

Once boiling, immediately turn heat down to the lowest gentle simmer. Cover with lid and braise slowly for about 1.5 hours (90 minutes) until the beef brisket softens.

After 1.5 hours, uncover lid. Drain and add the remaining large potato chunks (about 350g) into the wok, stirring into the beef. Cover lid, bring to boil over high heat, then reduce to medium-low heat to braise for another 30 minutes.

In the final minute before finishing, uncover lid and pour 3 tbsp evaporated milk and 1 tbsp coconut milk into the sauce. Turn to low heat and gently stir. Heat for 1 minute until warmed through and aromatic, then turn off heat. Poke a chopstick into a potato chunk; if it penetrates easily and can be picked up intact, texture is perfect.

Prepare a deep serving bowl. Use a ladle to place potato chunks at the bottom, top with tender beef brisket, and pour generous thick golden curry sauce over. Finally, gently drizzle about 1 tsp fresh coconut milk on top for a creamy garnish streak before serving.