Prepare to embark on a culinary journey that will transport your taste buds to a world of rich, comforting flavors! This Beef Brisket Kabocha Squash Curry is not just a meal—it's an experience that combines the melt-in-your-mouth tenderness of slow-braised beef with the creamy, sweet notes of kabocha squash, all wrapped in a luxurious, aromatic curry sauce. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to deliver a restaurant-quality dish that will have everyone at your table begging for seconds.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Asian
Serves: 6 servings
Ingredients
- 2 lbs beef brisket
- 1 medium kabocha squash, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 can coconut milk
- 2 cups beef broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the beef brisket by patting it dry with paper towels and seasoning generously with salt and pepper on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and sear the brisket until it develops a deep golden-brown crust on all sides, about 3-4 minutes per side.
- Remove the brisket from the pot and set aside. In the same pot, add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Sprinkle curry powder over the onions and stir to coat, toasting the spices for about 1 minute to release their aromatic oils.
- Pour in the coconut milk and beef broth, scraping the bottom of the pot to release any browned bits.
- Return the seared brisket to the pot, ensuring it's mostly submerged in the liquid. Bring to a gentle simmer.
- Cover the pot and reduce heat to low. Braise the brisket for
- 5 hours, maintaining a very gentle simmer.
- After
- 5 hours, add the cubed kabocha squash to the pot, nestling the pieces around the brisket.
- Continue cooking for an additional 30 minutes, or until the brisket is tender and the squash is soft but not mushy.
- Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain.
- Taste the curry sauce and adjust seasoning with salt and pepper as needed.
- Plate the sliced brisket and squash, ladling the curry sauce over the top.
- Garnish with fresh chopped cilantro and serve hot with steamed rice.
Tips
- Choose the Right Cut: Select a well-marbled beef brisket for maximum tenderness and flavor.
- Searing is Key: Take your time when searing the brisket. A deep golden-brown crust develops incredible depth of flavor.
- Low and Slow: Braising requires patience. Maintain a gentle simmer to ensure the meat becomes incredibly tender.
- Squash Timing: Add the kabocha squash later in the cooking process to prevent it from becoming too mushy.
- Spice Management: Toast your curry powder briefly to awaken its aromatic oils, but be careful not to burn it.
- Resting Matters: Always let the brisket rest before slicing to help retain its juices.
- Grain is Important: When slicing the brisket, cut against the grain for maximum tenderness.
- Flavor Boost: Fresh cilantro isn't just a garnish—it adds a bright, fresh contrast to the rich curry.
- Serving Suggestion: Pair with steamed jasmine rice to soak up the delicious curry sauce.
- Make Ahead: This dish tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 35g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 105mg
