Curry Potato Beef Brisket

Cut the beef brisket into pieces and soak in cold water to remove the blood, changing the water halfway. It's best to soak it in the refrigerator for a few hours.

Put the beef brisket into cold water with onion and ginger, boil and blanch it, then rinse away the foam.

Then put the beef brisket into hot water and blanch it again. The cleaner the blood and water are removed, the less fishy the beef brisket will be. Use hot water for blanching for the second time, because the beef brisket is hot now. If you also use cold water, the meat will shrink when it gets cold and become hard.

Cut the onion into cubes and put it into the electric pressure cooker together with the green onion slices, ginger slices and dried hawthorn. At the same time, heat the water, salt, cooking wine, light soy sauce and star anise and mix thoroughly. Select "Brisket" or "Meat" to start the program. The amount of water should just cover the beef brisket.

While the beef brisket is stewing in the electric pressure cooker, wash and peel the potatoes and carrots, and cut them into cubes for later use. After the electric pressure cooker has finished operating, pour out the brisket. At the same time, prepare another pot, heat oil and stir-fry curry powder until fragrant.

Add potato cubes and carrots and stir-fry a few times.

Pour part of the soup from the beef brisket just stewed into the pot, add the beef brisket and stewed onions, cover and simmer over low heat.

Stir a few times and simmer until the potatoes are tender. Use a spatula to crush 1/3 of the potatoes into the soup to make the soup thicker, then stir-fry a few times to reduce the juice.

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