On a cool evening, nothing is as good as comfort food. A hearty helping of something hot and delicious. Our beef brisket curry ticks all the right boxes.
1 kg beef brisket – boneless, and fatty for extra flavour
Oil for cooking
4 cloves of garlic, minced
3 potatoes, peeled and cubed
2 onions, chopped
2 spring onions, finely chopped
1 red pepper, sliced
1 green pepper, sliced
2 cups of chilli beef stock
400 ml of coconut milk
2 tablespoons of hoisin sauce
3 or 4 tablespoons of curry paste; or 2 or 3 tbsp of good curry powder
2 bay leaves
1 teaspoon of sugar
2 carrots, in thick slices
1 or 2 chillis, deseeded and sliced (optional)
1 tablespoon of ginger, grated
1 teaspoon of turmeric
2 tablespoons of tomato paste
Salt and pepper to taste
Cut the beef into large cubes.
Using a heavy based pot, add oil and bring to a medium heat.
Brown the beef cubes, remove and set aside.
In the same pot, add the garlic, onions, spring onions, ginger, chilli and sauté gently for a few minutes. This releases their flavours.
Turn the heat to low, add the curry powder or paste and turmeric. Stir for 1 minute.
Return the beef to the pot, add the bay leaves and Hoisin sauce and mix well.
Add the stock, sugar and tomato paste and raise the heat to bring to the boil.
Stir well, and lower heat to a gentle simmer and cover. Make sure there is enough liquid covering the meat, add water if needed.
Simmer for 1 hour, stirring regularly. Add more liquid if the level is too low.
Add the potatoes and carrot slices and cover. Simmer for another half hour until the potatoes have softened.
Check for seasoning, and add the coconut milk and red and green peppers.
Stir and cook for another 15 minutes, lid off.
Serve with rice and a side salad of tomatoes and cucumber. I also offer a lemon wedge because a splash of fresh lemon juice brings out the heat and flavour, but this is a personal taste. Poppadoms or flatbreads are wonderful for scooping up that deep, rich sauce. Adjust the amount of curry paste/powder used to get the right level of fiery spiciness that you love. Curries develop even more flavour overnight, and this one will last well in the fridge – don’t be afraid to make a big batch!