If you love bold and complex flavor, this curry is a delicious combination of spices and aromatics, with hints of sweet, savory, and spicy flavors.
This recipe is a copycat of Mui Garden’s Beef Brisket Curry in Vancouver which is a Hong Kong Classic!
The tender beef brisket, creamy coconut milk, and soft potato chunks add texture and depth to the dish taking you back to your childhood!
How To Make This Hong Kong Beef Brisket Curry Recipe
Easy to make: This recipe is easy to make in an Instant Pot, making it a quick and convenient weeknight meal. Simply sauté the aromatics and brown the beef brisket, add the remaining ingredients, and pressure cook everything together for 35 minutes.
This dish is packed with protein and nutrients from the beef brisket and potatoes. The use of coconut milk provides healthy fats and can be a great alternative to heavy cream in other curries.
Beef Brisket Curry Tips
The most important part of this recipe is the curry powder, specifically the Madras Curry Powder. It is mostly turmeric and very mild so you can adjust the spice level and consistency of the curry to your liking. If you prefer a spicier curry, you can add garlic chilli sauce, siracha or your favourite chilli oil.
You can also adjust the amount of liquid to make the curry thicker or thinner! This is also great for beef brisket noodle curry soup.
This curry can be served over rice, noodles, or with your favorite bread. It also makes great leftovers because it freezes super easy and can be reheated for a quick and delicious weekday meal.
The Hong Kong Beef Brisket Curry Recipe
Ingredients
Makes 2 Servings
Beef Brisket Curry
1 Tbsp Minced Garlic
1 Tbsp Minched Ginger
1.5 Tbsp Minced Shallot
1.5 Pounds Beef Brisket, Cut into 1 Inch Pieces
1 Tsp Sesame Oil
1 Tsp Canola Oil
1 Tbsp Chu Hou Sauce
2-3 Cups of Water (or Beef Stock without Bouillon)
1 Tbsp Beef Boullion
1 Can Coconut Milk
1/4 Cup Madras Curry Powder (This is very important!)
1 Russet Potato, Cut in Half and Quartered
3 Bay Leaves
1 Tbsp Fish Sauce
1 Tsp Soy Sauce
Optional 1 Tsp Ginger and/or Garlic Powder
2 Cups of Rice
Instructions
- Cook rice as per instructions.
- Set the Instant Pot to “Sauté” mode and heat up the sesame oil. Add in beef brisket until slightly browned and remove from Instant Pot.
- Add in the Canola Oil and the minced shallot ginger for few seconds, then add in the garlic, and sauté for a few minutes until fragrant.
Add back in the beef brisket and Chu Hou sauce, and stir well. Cook for a few minutes until the beef is browned on all sides.
Add the water or beef stock, beef bouillon, Madras curry powder, potato chunks, and bay leaves. Make sure you have enough water/beef stock to fully cover the beef (this might vary depending on the size of your Instant Pot and amount of Beef). Stir everything together.
Close the Instant Pot lid and set the valve to “Sealing” position. Cook on high pressure for 35 minutes.
Allow the pressure to release naturally for 5 minutes, then carefully turn the valve to “Venting” to release any remaining pressure. After removing the lid, switch the Instant Pot back into “Saute” mode to reduce the broth and thicken as desired.
Remove about 3 tbsp of the mixture and add in corn starch to create a corn starch slurry. Set aside while adding in the Coconut Milk, Fish Sauce, Soy Sauce, and optional Ginger and/or Garlic Powder. The garlic and ginger should be minced so they release the flavours but sometimes I add a bit more at the end if it wasn’t strong enough. Add in the Corn Starch Slurry to thicken and stir occasionally for 10 minutes until desired thickness (if you want it less thick, add more water/beef broth).
Serve the curry hot over rice. Enjoy!
Hong Kong Beef Brisket Curry (Mui Garden Copycat Recipe)
2
servings30
minutes40
minutesIngredients
1 Tbsp Minced Garlic
1 Tbsp Minced Ginger
1.5 Tbsp Minced Shallot
1.5 Pounds Beef Brisket, Cut into 1 Inch Pieces
1 Tsp Sesame Oil
1 Tsp Canola Oil
1 Tbsp Chu Hou Sauce
2-3 Cups of Water (or Beef Stock without Bouillon)
1 Tbsp Beef Boullion
1 Can Coconut Milk
1/4 Cup Madras Curry Powder (This is very important!)
1 Russet Potato, Cut in Half and Quartered
3 Bay Leaves
1 Tbsp Fish Sauce
1 Tsp Soy Sauce
Optional 1 Tsp Ginger and/or
Garlic Powder
2 Cups of Rice
Directions
Cook rice as per instructions.
Set the Instant Pot to “Sauté” mode and heat up the sesame oil. Add in beef brisket until slightly browned and remove from Instant Pot.
Add in the Canola Oil and the minced shallot ginger for few seconds, then add in the garlic, and sauté for a few minutes until fragrant.
Add back in the beef brisket and Chu Hou sauce, and stir well. Cook for a few minutes until the beef is browned on all sides.
Add the water or beef stock, beef bouillon, Madras curry powder, potato chunks, and bay leaves. Make sure you have enough water/beef stock to fully cover the beef (this might vary depending on the size of your Instant Pot and amount of Beef). Stir everything together.
Close the Instant Pot lid and set the valve to “Sealing” position. Cook on high pressure for 35 minutes.
Allow the pressure to release naturally for 5 minutes, then carefully turn the valve to “Venting” to release any remaining pressure. After removing the lid, switch the Instant Pot back into “Saute” mode to reduce the broth and thicken as desired.
Remove about 3 tbsp of the mixture and add in corn starch to create a corn starch slurry. Set aside while adding in the Coconut Milk, Fish Sauce, Soy Sauce, and optional Ginger and/or Garlic Powder. The garlic and ginger should be minced so they release the flavours but sometimes I add a bit more at the end if it wasn’t strong enough. Add in the Corn Starch Slurry to thicken and stir occasionally for 10 minutes until desired thickness (if you want it less thick, add more water/beef broth).
Serve the curry hot over rice. Enjoy!
I’ll try out this recipe and see how it compares to the Mui Garden’s Flavour, I’ll let you know how it goes with an Update
Yes please do let me know when you have tried it! I would love to know how it worked out 🙂
have you considered adding Evaporated Milk to the Recipe?
I’ve never thought about that before, but I’ll try it on my next batch. Thanks for the tip!
what brand coconut milk do you use? what will evaporated milk do for the recipe?