Hong Kong Style Curry Beef Brisket (港式咖哩牛腩) Three Ways

Every culture has their own unique way to cook and appreciate curry. In Hong Kong, curry beef brisket is definitely the first thing that comes to mind when we think of the best way to enjoy curry. Believe it or not, we could trace the 'footprint' of curry dishes as part of Hong Kong's history as early as the early 20-30s, when the dish was first introduced to the locals upon their arrival as part of the British forces in Hong Kong. Gradually, curry dishes esp. curry beef brisket (咖哩牛腩) has been widely introduced to the local and becomes one of the must-eat dishes in Hong Kong. 
Inspired by the Malay-style curry, we often find that Hong Kong-style curry has a concentrated rich flavor mellowed by coconut milk and a long-simmering time, that offers more sweetness and a strong aroma as the pleasing results of the cooking. This time, we have decided to recreate this Hong Kong staple dish with the use of a pre-mixed curry powder (that contains over 20 different spices like turmeric, lemongrass, clover, cardamom...etc.) that we've bought from an OG spice shop in Hong Kong.
To add more characters to the dish, we have created three best ways to enjoy curry beef briskets: 1) Over puff pastry, 2) Over the bread, and 3) Over the rice (the most common way!).
Like we always love saying, the sky's the limit and these are just some examples that you can best enjoy this flavorful and satisfying Hong Kong local dish. Depending on your personal preferences, there is always one way that you would find and appreciate the dish the most.

Recipe Below:


2 lb of Beef Brisket

1 lb potato 

2 onion cut in wedges

6 cloves garlic chopped

1 sprig of spring onion cut into 1 inch pieces

6 slices of ginger

30g about 2 tablespoons of rock sugar

1 pack of Shing Fat Brisket spices 

(2 stick of cinnamon, 2 cardamom, 10 black peppers, 3 star anises, 2 bay leaves, 3 slices of ginger, 1 piece of orange peel)

3 tablespoons of Shing Fat Curry powder or any Hong Kong Style curry powder

(Or any Hong Kong or Malay Style curry powder)

200ml of coconut milk

Option: Frozen Puff Pastry and one egg


Cut Brisket into 1 inch chunks

Cut Potato into 4 large chunks and soak in cold water

In a large pot, boil water and add 3 slices of ginger and brisket 

Bring to a boil until foaming for about 3 minutes

Rinse Brisket in cold water and reserve for later use

In a large wok, add oil, medium heat 

Add 1 onion, 1/2 of the garlic, ginger, spring onion and brisket spices

Stir and fry until fragrant

Add brisket and stir fry for 3 minutes 

Add enough boiling water to covers the brisket

Add Rock sugar and season with salt

Bring it up to a boil and reduce heat to low and cook for 1 hr

Remove brisket and reserve for later use

Drain soup into a bowl, remove all spices and reserve for later use

In a pre-heated air fryer, sprinkle oil and salt on potato

Bake for 8 minutes at 200C until golden brown 

You can also pan fry until golden brown or bake in oven at 200 until golden brown

Pre-heat a large wok or pan in medium low heat

Add 1 onion in wedges, remaining garlic, spring onion and curry powder

Stir fry until fragrant 

Add Brisket and saute until all mixed

Add potato and brisket liquid

Bring it to a boil and reduce heat to low and cook for 1 hour

Add coconut milk and bring it to a boil, season with salt to taste

Serve over rice or your favourite bread and serve hot!

Puff Pastry Curry

Defrost Puff Pastry and roll into 1cm think

Cool curry and place into a baking dish

Place puff pastry on top of the baking dish

Remove excess and press and seal puff pastry 

Brush with egg wash and place in a 200C Pre-heated oven for 30 mins 

Bake until golden brown and serve hot!