Try this melt-in-your-mouth meaty beef dish, finished up with a creamy curry sauce infused with coconut cream, alongside potatoes soaked in the flavourful curry sauce.
1kg beef brisket, cut in chunks
500g beef tendon, cut in small chunks
500g potatoes, chopped
2 onions, chopped
200g carrot, chopped
4 ginger slices
2 tbsp cooking oil
1 litres water
150ml coconut cream
3 whole star anises
3 garlics, chopped
2 spring onion, cut in strips
1 tsp fennel seeds
3 bay leaves
1 cinnamon sticks
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp Chu Hou sauce (optional)
1 tbsp rock sugar, crushed
3 tbsp curry powder/yellow curry paste
1 tsp ground black pepper
Add tendon chunks in a large saucepan with boiling water and 4 slices of ginger, blanch over medium heat for 20 mins.
Add brisket in and blanch for another 10 mins.
Drain and rinse under cold water to remove the white foam (the cooked protein).
Heat a large saucepan/pot over high heat with 2 tbsp cooking oil, add all the spices, stir fry for 2 mins until aromatic.
Add beef chunks, water and all seasonings to the pot, turn to medium-low heat and bring to a simmer.
Cover with lid and slow cook for 1 hour until the beef chunks are tender.
Let it rest in the pot for 1 hour with lid on.
Bring it to simmer again over medium heat, add potato, carrot, onion and coconut cream.
Cook for another 30 mins then let the stew rest in the pot for another 30 mins.
Serve the beef stew with rice, garnish with coriander and drizzle with coconut cream (optional).
If you liked this recipe, you may wish to check out the Five Spices Braised Beef Brisket Stew with Rice Noodles recipe as well!