Chinese Curry Beef Brisket Stew (Slow Cooker Recipe)) Traditional Chinese Cooking

Curry Beef Brisket Chinese Style. Traditional Cantonese recipe using a slow cooker. The beef brisket is tender, with lots of flavor from the curry and other ingredients like ginger, garlic, star anise and Chinese five spice powder. The sauce is rich and tasty. Your friends and family will be impressed with this dish. Treat yourself to this dish. Recipe is below:

Curry Beef Brisket In Slow Cooker

2 lbs. beef brisket
2 pieces ginger (about 2 tablespoons)
5 to 6 cloves garlic
2 to 3 onions cut
3 carrots cut
5 to 6 stalks celery cut
5 potatoes cut (Yukon gold potatoes)
3 tablespoons cooking oil
1 tablespoon sesame oil
4 cups boiling water
4 to 5 star anise
1 teaspoon to 3 tablespoons curry powder
1 teaspoon Chinese 5 spice powder
2 tablespoons light soy sauce
2 tablespoons oyster flavoured sauce
1 more teaspoon sesame oil
1 tablespoon brown sugar or other sugar
3 bay leaves
3 tablespoons cornstarch in 1/2 cup water mix
1/2 to 2 teaspoon salt

Curry Beef Brisket In Slow Cooker

Cut beef brisket into 2 or 3 large chunks. Put in boiling water for 10 to 15 minutes to get rid of some of the impurities and fat. Rinse beef brisket in cold water. Cut beef brisket into 1 inch chunks.

Smash and cut the ginger and garlic. Cut onions into large pieces, cut carrots and celery into 2 inch length. Cut potatoes into chunks. Use Yukon gold potatoes because they won't crumble in stews.

Preheat a wok or pan at medium heat. Add cooking oil. Add ginger and garlic and stir fry for 20 seconds. Add onions and stir fry briefly. Turn heat to high setting. Add beef brisket to sear and stir fry for 5 to 10 minutes. Add sesame oil during stir frying.

Put beef brisket into slow cooker. Add boiling water. Turn slow cooker heat setting to high to cook for 3 to 4 hours. Low setting cooking time is about 4 to 6 hours, or more depending on the toughness of the meat. Add carrots and celery into slow cooker. Put in star anise, curry, Chinese 5 spice powder, light soy sauce, oyster flavoured sauce and bay leaves. Briefly stir everything and cover with a lid. Cook for 1 1/2 hours at high heat settin, then add potatoes. In the last half hour, mix in cornstarch solution to thicken the sauce. Serve with steamed rice if you like. Enjoy!