Prep time: 20 mins
Cook time: 50 mins
Yield: 3 to 4 serves
Ingredients:
- 820 gm beef brisket
- 3 to 4 slices ginger
- 1 tsp minced garlic
- 2 Tbsp red curry paste (I used Mae Ploy brand.)
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 star anises
- 2 bay leaves
- 15 gm rock sugar, about thumb sized
- 1 cup water
- 2 potatoes, peeled and roughly chopped
- 200 ml coconut milk
- 2 tsp light soy sauce
- 2 tsp oyster sauce
- 2 tsp corn flour / corn starch
- 2 Tbsp water
- ¼ tsp salt
- Trim away the fat from beef brisket if any. Blanch in boiling water to remove blood and impurities. Drain well. Cut into 4- to 5-cm (1½- to 2-inch) chunks in length. Set aside.
- Press “Saute” button, heat oil on medium heat. Saute the ginger, garlic and red curry paste. Add half of the onion (keep the rest for later use). Stir and cook the beef brisket until aromatic. Add the carrot, star anise and bay leaves, rock sugar and water.
- Close the lid. Turn the steam release handle to the “sealing” position. Press “manual” button, cook on high pressure for 25 minutes. Run quick release. (I used an oil separator to get rid of the oil from the . Return the sauce into the pot. Or you might like to let it cool down and chill in fridge. The fat will be solidified on surface. It’s easily spooned away. Or you might like to skip this step if you get lean meat.) Add potatoes and the remaining onion.
- Close the lid again, with “sealing” on. Cook on high pressure for 15 minutes. Then select “saute”. Pour in the seasonings. When it boils, pour in the coconut milk. When it almost boils, turn off the power. Discard the bay leaves. Serve hot.
- Follow the above instructions to prepare all the ingredients. But, prepare 1 more cup of water.
- Use a large heavy-based pot to heat oil. Saute the ginger, garlic, red curry paste. Add half of the onion (keep the rest for later use). Add the beef brisket and heat it up. Stir occasionally. Add the carrot, star anises, bay leaves, rock sugar and water. Cover and bring it to boil. Reduce heat and simmer for 1½ hours. Refill with boiling water if needed. Cook until the beef brisket turns soft.
- If you like to remove the fat, follow the above instant pot method#3. Add in the potatoes and the remaining onion. Continue to cook for 20 to 25 mins. Pour in the sauce. When it boils, add coconut milk.
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