I recently visited Wens restaurant in Leeds with my son and daughter-in-law after hearing great things about their food. We weren’t disappointed and tried many different dishes while there, including Hong Kong Brisket Curry which is now one of my all-time favourite Chinese recipes. This is really a slow cooked stew. It can be served over fried potatoes but I prefer it over noodles. If there is one Chinese dish you need to try, give this, my play on Wens’ brisket curry a go.
History of the dish
Although the word “curry” is in the name of this Hong Kong Brisket Curry, the dish was not originally Indian influenced. It started as a fusion mixture of Hong Kong-style / Cantonese braising technique with a curry-powdered gravy. Curry powder was introduced to Hong Kong by the British.
So the origins of Hong Kong Brisket Curry are from the British colonial times. The people of Hong Kong loved the flavour of curry powder in a braising sauce. Over time, that curry powder was changed by Indian and other Asian workers who introduced new spices and ingredients like dried orange peel to the blend.
The mixture of curry powder with brisket, which was a cheap cut of meat at the time became very popular at restaurants and in homes. Today, there are many different variations but the idea remains the same. Good quality curry powder and slowly braised brisket.
Why You’ll Love It
- Big flavour, simple cooking: Deeply spiced sauce, tender beef, comforting texture.
- It’s versatile: The brisket and sauce pair beautifully with rice, bread or noodles.
- Make-ahead friendly: Like most curries and stews, the flavour of Hong Kong Brisket Curry actually gets better the next day. Go ahead and make this a day or so ahead of serving.
- Adaptable: Use brisket, short-ribs, even chicken if you prefer. If changing proteins
- A taste of Hong Kong: This dish gives you an authentic feel of Cantonese café cuisine.
Ingredients
Get all your ingredients prepared and ready before you start cooking. It’s easier that way. A list of ingredients and measurements are in the printable recipe card at the bottom of this page.
See recipe card for quantities.
- Beef Brisket or another stewing beef cut
- Vegetable oil
- Cinnamon stick
- Star anise
- Red onion, finely chopped
- Garlic
- Ginger
- Spring onions (scallions)
- Bay leaves
- Curry powder
- Turmeric powder
- Chu Hau Sauce
- Beef stock (or a mix of stock + water)
- Carrot (optional)
- Potatoes (optional)
- Coconut milk
- Medium onion
- Sugar
- Salt & pepper
Step by step photos
Check out my step by step photos to see just how easy it is to make this delicious Hong Kong Brisket Curry at home. The exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Step 1: This first step is optional but recommended. Bring a pot of water to boil, add brisket pieces and bring back to a boil for 5 minutes. Then drain and rinse. This removes impurities and will also make the curry taste better.
- Step 2: In a heavy-based pot, heat 1 tbsp of the oil over medium-high heat. Add beef pieces, brown all over. Transfer the browned meat to a plate and set aside. You might need to do this in batches. Don’t overcrowd your pan.
- Step 3: In the same pot, add two more tablespoons of the oil and stir in the chopped red onion. Fry for about 3 minutes to soften.
- Step 4: Then stir in the garlic, ginger, spring onions (scallions), bay leaves, cinnamon and star anise.
- Step 5: Saute for about a minute or until fragrant. The add curry powder and turmeric fry for another minute being careful not to burn the spices.
- Step 6: Return beef to pot, add the Chu Hau sauce, sugar, beef or chicken stock.
- Step 7: Bring to a simmer, then cover and braise on low heat for 1.5 to 2 hours until beef is very tender.
- Step 8: While the curry is simmering , fry the onion petals in the remaining one tablespoon of oil in a pan until lightly charred and softened some. Transfer to a plate and set aside.
- Step 9: When the meat is almost tender, add the potato and/or carrot chunks, if using and continue simmering for 20–30 minutes until the potatoes/carrots are soft but still hold their shape. Do this even if not adding the carrot/potatoes.
- Step 10: Stir in coconut milk, adjust seasoning (salt, pepper) and simmer uncovered for 5 to 10 minutes to thicken the sauce to your preference. Stir in the charred onion petals just before serving.
- Step 11: Serve your Hong Kong Brisket Curry over rice or noodles. If you added potato, this curry could also be served on its own.
Useful Equipment
Heavy-bottomed pot or Dutch oven – retains heat, ideal for braising.
Sharp knife & board – for prepping onions, beef.
Ladle & wooden spoon – for stirring without scratching.
Rice cooker – to serve with perfect steamed rice.
Containers – for leftover sauce and meat.
Storage & Reheating
Storage
- Fridge: Store cooled curry in an airtight container for up to 3 days.
- Freezer: Portion into freezer-safe containers; will keep up to 3 months.
Reheating
Stovetop: Reheat gently over low-medium heat, stirring occasionally until piping hot. Add a splash of water or stock if sauce thickened too much.
Microwave: Possible, but sauce may separate slightly and the texture of the meat may toughen.
Note: Flavours often improve the next day as the braised beef absorbs more sauce and aroma.
Top Tip
Taste as you cook!: Hong Kong Brisket curry is traditionally sweeter and milder than Indian versions. That does not mean you need to make it sweeter. Try as you cook and adjust the sweetness to taste. The sugar and Chu Hau sauce add sweetness so you might want to add less or more of both.
FAQ
Yes, chuck, short rib or silverside work well. The key is a cut suitable for braising that becomes tender over time.
Not necessarily. Hong Kong-style curry tends to be milder and slightly sweet compared to Indian or Thai curries. That said, you can adjust the spiciness to taste. Want more spice? Add more chilli powder.
Absolutely. Use chicken thighs or pork shoulder; reduce braising time since these meats tenderise faster. Replace beef stock with chicken or vegetable stock. You can also use lamb shoulder, again, checking and adjusting the cooking time which should be very close to cooking beef.
Yes and like with Indian and Thai curries, it will get better with time. Go ahead and cook it a day or two ahead of serving.
Looking for other Chinese beef recipes? Try these:
Pairing
Hong Kong Brisket Curry goes well with…
Have you tried this Hong Kong Brisket Curry recipe?
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Yield: 6
Hong Kong Brisket Curry
Mildly spicy and sweet, this delicious Hong Kong Brisket curry is delicious served with potatoes, over rice or noodles.
Prep Time
20 minutes
Cook Time
2 hours
Total Time
2 hours 20 minutes
Ingredients
- 1.2 kg (2.5 lb) beef brisket, cut into large bite sized pieces
- 4 tbsp vegetable oil
- 1 cinnamon stick
- 2 star anise
- 1 medium red onion, finely chopped
- 6 cloves garlic, finely chopped
- 1 x 5cm (2 in) ginger, finely chopped
- 4 spring onions (scallions), finely chopped
- 2 bay leaves
- 2 tbsp S&B curry powder (or choose a Malaysian style or Hong Kong style curry powder)
- 1 tsp turmeric powder
- 2 tbsp Chu Hau Sauce – a fermented soy bean paste used in Cantonese braising)
- 1 litre beef stock (or a mix of stock + water)
- 1 large carrot, cut into bite sized chunks (optional)
- 2 large potatoes, cut into chunks (optional)
- 200 ml coconut milk or cream (to finish)
- 1 medium onion, quartered and divided into petals
- 1 tbsp sugar
- Salt & pepper to taste
Instructions
- The first step is optional but recommended. Bring a pot of water to boil. Add brisket pieces and bring back to a boil for 5 minutes. Then drain and rinse. This removes impurities and will also make the curry taste better.
- In a heavy-based pot, heat 1 tbsp of the oil over medium-high heat. Add beef pieces, brown all over. Transfer the browned meat to a plate and set aside.
- In the same pot, add two more tablespoons of the oil and stir in the chopped red onion. Fry for about 3 minutes to soften and then stir in the garlic, ginger, spring onions (scallions), bay leaves, cinnamon and star anise. Saute for about a minute or until fragrant.
- Add curry powder and turmeric fry for another minute being careful not to burn the spices.
- Then return the beef to the pot, add the Chu Hau sauce, sugar and the beef stock, chicken stock or water.
- Bring to a simmer, then cover and braise on low heat for 1.5 to 2 hours until beef is very tender.
- When the meat is almost tender, add the potato and/or carrot chunks and continue simmering for 20–30 minutes until the potatoes/carrots are soft but still hold their shape.
- While continuing to simmer, heat the remaining 1 tbsp of oil in a pan or wok and stir fry the onion petals until tender and lightly charred. Take off the heat and set aside.
- When your carrots and/or potatoes are just cooked through, stir in coconut milk, adjust seasoning (salt, pepper) and simmer uncovered for 5 to 10 minutes to thicken the sauce to your preference. Stir in the charred onion petals just before serving.
- Spoon beef and sauce over steamed rice or with fried or boiled noodles.
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Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 839Total Fat: 53gSaturated Fat: 17gUnsaturated Fat: 35gCholesterol: 189mgSodium: 173mgCarbohydrates: 28gFiber: 4gSugar: 9gProtein: 61g
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