𝙔𝙚𝙡𝙡𝙤𝙬 𝙘𝙪𝙧𝙧𝙮 𝙗𝙚𝙚𝙛 𝙖𝙣𝙙 𝙥𝙤𝙩𝙖𝙩𝙤

Long time no post been so busy🥲最喜歡吃的咖哩還是黃咖哩，今次用了blue elephant咖哩醬去整，好好食🥰 第一次用 @bemypot 去炆咖喱牛腩so good💓薯仔可以切大嚿啲咁樣就唔會煮得太耐而太易碎～

➡️ 要小火煮同焗重覆做大約三小時就會好淋！

➡️ 牛腩可以選擇坑腩，較多肉和滑，牛腩不要切太小塊，更難淋
➡️ 可自行試味，唔夠咸可加魚露/唔夠甜可加糖，無椰糖可用冰糖都ok

材料: (2人用)
牛腩 1斤
洋蔥 1個
薯仔 2個
咖哩醬 70g
椰奶 500毫升
水 100ml
魚露 1湯匙
椰糖 1湯匙
生粉水 適量

做法
1) 牛腩切至每份2寸長飛水5分鐘，清洗乾淨備用
2) 薯仔去皮切塊備用，洋蔥切條
3) 鍋中加熱2湯匙油，爆香洋蔥和咖喱醬，加入椰奶，再加入牛腩、椰糖和水煮滾起，再加進薯仔小火炆30分鐘熄火，冚蓋焗 30分鐘
4) 小火炆30分鐘熄火, 冚蓋焗 30分鐘，如是者重複此步驟至牛腩開始軟稔 (約3小時, 水最好要蓋過牛腩, 否則不能煮稔。期間，可用湯勺撈去表面的浮油)
5) 牛腩已炆至軟嫩，再用魚露調味即成，加適量生粉水收汁

betiskitchen中式 #betiskitchen牛

Ingredients (Serves 2)

• Beef brisket: 1 pound
• Onion: 1
• Potatoes: 2
• Curry paste: 70g
• Coconut milk: 500ml
• Water: 100ml
• Fish sauce: 1 tablespoon
• Palm sugar: 1 tablespoon
• Cornstarch slurry: to taste

Instructions

1. Cut the beef brisket into 2-inch pieces, blanch in boiling water for 5 minutes, then rinse clean and set aside.
2. Peel and chop the potatoes, and slice the onion.
3. Heat 2 tablespoons of oil in a pot, then sauté the onion and a curry paste until fragrant. Add the coconut milk, followed by the beef brisket, palm sugar, and water. Bring to a boil, then add the potatoes and simmer on low heat for 30 minutes. Turn off the heat and let it sit covered for another 30 minutes.
4. Simmer on low heat for another 30 minutes, then turn off the heat and let it sit covered for 30 minutes. Repeat this step until the beef brisket becomes tender (about 3 hours). Ensure the water covers the brisket; otherwise, it won‘t cook properly. During cooking, you can skim off any excess oil from the surface with a ladle.
5. Once the beef brisket is tender, season with fish sauce and adjust the sauce with cornstarch slurry to thicken.