Beef brisket curried noodles

Beef brisket curried noodles

Hong Kong Diner
Kris Kirkham


Quantity Ingredient
2 small onions
2 garlic cloves
4 spring onions
1 thumb-size piece of ginger
1-2 large fresh red chillies, depending on how much heat you like
10 fresh curry leaves
300g beef brisket
100g beef tendons, (if available)
3 tablespoons vegetable oil
1 star anise
1 small stick of cinnamon
2 cloves
2 bay leaves
2 litres fresh chicken stock
200g flat egg noodles

The curry paste

Quantity Ingredient
1 tablespoons madras curry powder
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 tablespoon sugar
6 tablespoon coconut milk
2 tablespoon light soy sauce
1 1/2 tablespoon oyster sauce


  1. Finely dice the onions, then finely chop the garlic, spring onions (scallions) and ginger and place in a bowl. Finely chop the red chillies and set aside with the curry leaves.
  2. Mix all the curry paste ingredients together, then divide between 2 ramekins or small bowls: one for the stock and another to finish the dish.
  3. Cut the beef brisket and beef tendons (if available) into large 2–3cm dice. Lastly, boil a kettle full of water, ready to make the stock.
  4. Heat 2 tablespoons of vegetable oil in a large saucepan on a medium-low heat. Add the onions, garlic, spring onions and ginger and fry for 7–8 minutes, until softened and starting to brown, stirring occasionally. Stir in the curry leaves, star anise, cinnamon, cloves, bay leaves and red chillies and allow to cook until you start to smell the fresh aroma of the curry leaves (this should take 30 seconds to a minute). Now add one of the ramekins of curry paste to the pan and stir it in, scraping the base of the pan, continuing on a medium heat until the paste starts to bubble vigorously and stick at the edges.
  5. At this point, immediately add the diced beef to the pan and stir once or twice, coating the meat slightly. Lastly, pour in the chicken stock and bring to the boil, then reduce to a simmer and cook for 2 hours.
  6. Meanwhile, soak the egg noodles in boiling water for 4 minutes until softened, then drain and cool under cold running water. Place on a clean tea towel to dry.
  7. After 2 hours of boiling, the pieces of meat should be soft and tender. Pour everything through a sieve into a large mixing bowl, then pick the meat out of the sieve and put it back into the strained hot stock.
  8. Finally, put the saucepan back on a medium heat and add 1 more tablespoon of vegetable oil. Once hot, add the second ramekin of curry paste and bring to the boil. Then add 3 ladles of the hot stock from the mixing bowl and bring to the boil once more. Add the soaked noodles and boil for 1 minute.
  9. Once the noodles have soaked up the fragrant sauce from the hot pan, divide between individual bowls, placing a spoonful of meat on each portion, and pouring any extra sauce over the top. Serve with some green vegetables of choice on the side.
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