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Method:
Blanch the whole brisket in boiling
water, rinse out the foam and remove from water. Bring 10 cups
of water to a boil, then return beef brisket and drizzle with wine,
cook over low heat for 1½ hours. Remove brisket and cut into
pieces. Dice onion and stir-fry with 2 tablespoons cooking oil
until fragrant. Add curry powder as well as beef brisket and
other remaining seasonings. Heat until boiling, then reduce heat
to low and cook until soft thoroughly. Bring a pot of water to a
boil to cook the noodles. Remove to a soup bowl, then drizzle
with curry beef and soup, sprinkle with rinsed and minced cilantro.
Serve. Do not stir-fry curry powder over high heat or it will
burn and become bitter, and the color will be less appealing.
Beef shank can be used instead of beef brisket in this recipe.
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