Braised Beef Brisket in Red Curry

Braised Beef Brisket in Red Curry

This tender and flavorful Beef Brisket Stew with Potatoes and Carrots is a comforting family favorite, slow-cooked to perfection for melt-in-your-mouth texture. Lean beef brisket is simmered in cold water to preserve tenderness, then pressure-cooked with rich beef broth concentrate for deep, savory flavor. Stir-fried aromatics like scallions, ginger, and garlic build layers of taste, while potatoes and carrots soak up the hearty broth. A splash of coconut milk adds a subtle sweetness and velvety finish. Served over fragrant Thai jasmine rice, this stew balances savory and sweet for a satisfying meal. Quick pressure cooking cuts time without sacrificing tenderness, making it perfect for busy weeknights. Every bite delivers juicy beef, tender veggies, and a luscious, slightly creamy sauce—ideal for cozy dinners or impressing guests!

60 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
beef brisket
500g

The aromatics

🧅
potatoes
300g
🧅
carrots
200g
🧅
red onions
1 medium
🧅
scallions
2 stalks

The sauce & seasonings

🧂
ginger
1-inch piece
🧂
garlic
3 cloves
🧂
beef broth concentrate
2 tbsp
🧂
coconut milk
200ml

Instructions

1. Step 1

Step 1
Wash the beef brisket clean and cut it into pieces. The pieces should not be too small. This time, since we are having a family dinner, the beef brisket is not too fatty. I personally prefer a bit more lean meat.

2. Step 2

Step 2
Put the beef brisket and cold water into the pot together. This is important to keep the beef brisket soft and tender later. If you put the beef brisket into boiling water, it will become tough and tight.

3. Step 3

Step 3
Boil the water over high heat, then skim off the scum with a spoon.

4. Step 4

Step 4
Add beef broth concentrate. This step is optional. I have tried using other broth products, but they have no flavor. Adding this is to make the broth more flavorful in case you get hungry while waiting.

5. Step 5

Step 5
I used to transfer the pot to a slow cooker and stew for three hours, drinking the broth while stewing. The disadvantage is that it takes too long, and I often get full before the dish is done. Today, I tried using a pressure cooker, and after heating it up, I pressured it for five to six minutes, then let it simmer with the residual heat. The beef brisket turned out to be very tender.

6. Step 6

Step 6
At this point, you should use red onions. Heat the wok with cold oil and stir-fry until fragrant. Since I didn’t have red onions, I used scallions, ginger, and garlic instead.

7. Step 7

Step 7
Add potatoes and carrots and continue stir-frying until fragrant.

8. Step 8

Step 8
Now you can open the pressure cooker. Pour the meat and broth into the wok and boil over high heat.

9. Step 9

Step 9
Add seasonings a little at a time and taste the flavor. If you add too much, it will be too salty.

10. Step 10

Step 10
Stew until the potatoes and carrots are soft and the sauce has thickened. Then, add coconut milk. Be careful not to add too much, or the flavor will be too sweet. The coconut milk will also help thicken the remaining sauce.

11. Step 11

Step 11
Serve with Thai fragrant rice and enjoy!

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