Beef Brisket with Curry-You Are Foodie

By Edgar
35

Beef Brisket with Curry

The soup is fragrant, the beef brisket is soft and rotten, and the potatoes, carrots and taros are all stewed with glutinous powder. It's delicious.

Main Ingredients

Auxiliary Ingredients

Ingredients can be added at will

Step 1 . Potatoes, carrots and taros are peeled and washed

Step 2 . Cut large pieces

Step 3 . 1 bowl of cooked beef brisket (braised and put in the refrigerator before)

Step 4 . Diced garlic

Step 5 . Dice the red onion (it was originally onion, but it was bad to cut it, so it was replaced by red onion)

Step 6 . Vermont curry (my favorite flavor) two pieces is enough

Step 7 . Put oil in the hot pot and stir fry more than usual. Add diced garlic and red onion and stir fry until fragrant

Step 8 . Add potatoes, carrots and taro and stir fry for a while for about two minutes

Step 9 . Add boiled water and level with the ingredients

Step 10 . Cover and simmer over medium heat for 8 minutes

Step 11 . Boil the beef brisket for about 3 minutes

Step 12 . Boil two more curries until they melt

Step 13 . Stir gently with a spoon to avoid boiling

Step 14 . Boil until the curry melts for about 3 minutes, and then collect the juice over high heat (Curry itself has a salty taste, and beef brisket also has a salty taste. I eat it lightly and don't need seasoning anymore)

Step 15 . Cut some scallions

Step 16 . Serve it in a bowl. It has a strong curry flavor

Step 17 . Sprinkle with scallions

Step 18 . Finished product drawing. Is it very appetizing

Step 19 . another one piece

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