Stewed curry beef brisket from Complete Chinese Cookbook (page 132) by Ken Hom

  • green onions
  • potatoes
  • Show all ingredients...

  • EYB Comments

    Requires cooking for 2.5-3 hours. Can substitute dry sherry for Shaoxing rice wine, beef shanks for beef brisket, Madras curry paste for Madras curry powder, and vegetable oil for peanut oil.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 2.5-3 hours. Can substitute dry sherry for Shaoxing rice wine, beef shanks for beef brisket, Madras curry paste for Madras curry powder, and vegetable oil for peanut oil.

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