>> title: Curry Beef Brisket
>> category: Stews & Braises
>> tags: beef, curry, coconut, hong kong, stovetop, make-ahead
>> counters: Cha Chaan Teng
>> aka: ga lei ngau naam, 咖喱牛腩, 咖喱牛腩飯, curry brisket, curry beef brisket rice, beef stew with curry sauce
>> servings: 4
>> time: 2 hr 30 min
>> slack: forgiving — two hours is where the brisket starts to give rather than a deadline, and another half hour only makes it softer; the pot is better the next day

>> step: blanch 5 min, rinse the scum off
Blanch @beef brisket{2%lb}(900 g; in 1 1/2-in cubes) in a #Dutch oven{} of water at a boil for ~boil{5%min}, then drain it and rinse the scum off.

>> step: fry the curry 3 min, until it smells of itself
Fry @yellow onion{1%large}(diced), @garlic{4%cloves}(minced), @ginger{1%in}(grated), @mild curry powder{3%Tbs}(Madras or a meat-curry blend) and @ground turmeric{1%tsp} in @neutral oil{2%Tbs} for ~fry{3%min}.

>> step: simmer 2 hr, lid on
Simmer @&(~2)brisket{} in @&(~1)curry{} with @chicken stock{3%cups}(700 mL), @carrot{2}(in chunks) and @bay leaf{1} for ~simmer{2%hr} with the lid on.

>> step: stir the coconut milk in, 10 min uncovered
Stir @coconut milk{1%cup}(240 mL) and @potato{1%large}(in chunks) into @&(~1)pot{} and ~simmer{10%min} uncovered.

>> step: season, over rice
Season @&(~1)curry{} with @kosher salt{1 1/2%tsp} and @sugar{1%tsp}, and spoon it over @steamed jasmine rice{6%cups}(900 g).