咖哩牛腩 Curry Beef Brisket (有字幕 With Subtitles)

牛肋條(牛腩)900克，
香料: 陳皮2小塊(3克)，月桂葉2片，八角2粒，少許桂皮。
冰糖25克，4瓣蒜頭和4粒蔥頭，5片薑和3隻辣椒，
柱侯醬1湯匙，咖哩醬3湯匙，椰漿65毫升，全脂淡奶3湯匙，黃薑粉1湯匙，
2個馬鈴薯，1個洋蔥。

牛腩解凍，汆燙5分鐘，先爆炒一下牛腩，炒香後下蒜頭蔥頭、薑、陳皮和香料炒一會，轉小火，加1湯匙柱侯醬、1湯匙老抽、冰糖翻炒至醬香，灒入1湯匙紹興酒，加入熱水浸過牛腩， 小火炆煮1小時，關火，等半小時後才開蓋。
馬鈴薯炸至金黃，洋蔥略為炒香，牛腩隔汁(汁留用)取出香料, 爆香蒜蓉和蔥頭蓉，轉小火加入咖哩醬爆炒，炒至醬香加入牛腩翻炒，加入之前炆牛腩的湯汁，加入馬鈴薯、辣椒炆煮5~10分鐘，加入洋蔥煮1分鐘，關火加入椰漿及淡奶。

Curry Beef Brisket
Ingredients:
Beef rib fingers 900 grams,
Spices: Dried tangerine peel 2 petals(3g), 2 bay leaves, 2 star rinses, a bit of cinnamon stick.
Rock sugar 25 grams, 4 cloves of garlic & 4 shallots, 5 slices of ginger & 3 red chilli peppers,
Chu Hou sauce 1 tbsp, Curry paste 3 tbsp, Coconut cream 65 ml, Full cream evaporated milk 3 tbsp, Turmeric powder 1 tbsp.
2 potatoes, 1 onion.

Steps to follows:
Thaw beef rib fingers, Blanch the beef for 5 minutes, Stir-fry the beef, Sauté with garlic, shallots, ginger, dried tangerine peel and spices, Turn to low heat, Sauté with Chu Hou sauce, 1 tbsp dark soy sauce and rock sugar, Pour in 1 tbsp Shaoxing wine, Pour in hot water till cover the beef, Braise for 1 hour on low heat, Turn off the heat and leave it for 30 minutes with the lid on(don't open).
Deep-fry the potatoes to golden colour, slightly stir-fry the onion.
Separate the sauce (reserved for later use) from cooked beef and remove the spices, Sauté the chopped garlic and shallots, Turn to low heat and sauté the curry paste, Add back the beef, Pour back the cooked beef sauce, Add in fried potatoes and red chili peppers, Braise for 5~10 minutes, Add in fried onion and braise for 1 minute, Turn off the heat, Pour in coconut cream and 3 tbsp of full cream evaporated milk and mix well.

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