Beef ribs are often braised with red wine, but this time BigBoy offers another way to enjoy them: authentic curry!
The weather in Hong Kong is often humid, which inevitably makes people feel heavy and damp. As a result, almost everyone needs to expel dampness. In addition to drinking soups that expel dampness, occasionally eating some curry is also a good choice. This curry recipe is a homemade secret, sweet with a hint of spice, and aromatic with a touch of heat. Adding turmeric powder to the curry can expel dampness and drive away wind. There’s even an urban legend that turmeric powder helps fight pneumonia—believe it or not, after eating it, you’ll feel completely invigorated!
This time we are using beef short ribs. The beef short ribs have tendons and a bit of fat interspersed, becoming tender and soft after braising while retaining some texture due to the tendons. After absorbing the curry spices, the meat juices burst with flavour. If you don’t use beef short ribs, there are other options like beef cheeks or brisket.
This homemade curry has a rich and layered taste, combining sweet, savoury, and spicy elements that will keep you wanting more. Remember to cook extra rice or prepare more flatbreads, as the curry sauce is truly irresistible. Since I like spicy food, I added more dried chilli 🌶🌶🌶. For those who can’t handle very spicy food, please reduce the amount of dried chilli peppers by half or more.
Ingredients (serve 4)
Basic Ingredients
Beef short Ribs (No Bone) | 900g |
|---|---|
Salt | to taste |
Carrot | 1 stick |
Zucchini | 1 stick |
Potato | 3-4 bulbs |
Sugar/ Coconut Sugar | 40g |
Curry Base
Onion | 1 bulb |
|---|---|
Garlic | 8 cloves |
Lemongrass | 4 sticks |
Ginger | 1 tiny pc |
Galangal | 1 tiny pc |
Dried Chilli | 30pcs (This is very spicy. Please adjust if you want less spicy) |
Fennel Seeds | 1 tsp |
Turmeric Powder | 1 tsp |
Salt | ½ tsp |
Water | 150 ml |
Steps
1.
Heat a pan over medium heat, add the beef short ribs, sprinkle with a little salt for seasoning, and sear until the surface is golden brown. Turn off the heat and set aside.
2.
Finely chop the onion, galangal, and ginger; remove the outer layer of the lemongrass and slice it thinly; crush and peel the garlic.
3.
Put the onion, galangal, ginger, lemongrass, garlic, dried chilli, fennel seeds, turmeric powder, salt, and water into a blender, and blend until smooth.
4.
Heat a tall pot over low heat, add about 100 ml of oil, pour in the blended spices, and stir-fry continuously until dry (this helps remove the bitterness), which takes about 5 minutes. Then mix in the beef short ribs and stir well.
5.
Add enough water to cover the beef short ribs, cover the pot with a lid, and simmer over low heat for 35 minutes.
6.
After 35 minutes, add the chopped carrots, potatoes, and zucchini. Cover the pot again and continue to simmer over low heat for another 25 minutes.
7.
After a total of 1 hour of simmering, the curry will become thick. Finally, add palm sugar (if you don’t have palm sugar, you can use granulated sugar), mix well, and serve.
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