At the end of the year we were cleaning out the freezer and discovered “Beef Fingers” gifted from my parents. There is no definitive answer on google until we came across a Hong Kong curry recipe. After consulting with my parents, they agreed that beef finger is meat is best for stewing or braising.
After some research, we have come to believe that beef fingers are the parts between ribs.
Ingredients
- 2 pound of beef finger meat
- 1 pound of potatoes, cubed to bite sized pieces
- 2/3 cups of chicken stock
- 1/4 cup of coconut milk
- 2 tablespoons of chu hou sauce (available at chinese supermarkets)
- 3 – 4 tablespoons of curry powder
- 3 bay leaves
- 6 cloves of garlic, crushed
- 1/2 shallot chopped
- 1 tablespoon of fish sauce
- 2 teaspoon of white sugar
Thickener
- 2.5 tablespoons of cornstarch
- 3 tablespoon of cold water
Instructions
Add olive oil to a skillet. Ensure skillet is hot. Brown finger meat approximately 3 mins per side.
Saute garlic, shallot, and bay leaves. Meanwhile, Cut up the finger meat into stew size pieces.
In a dutch oven, add browned Beef Finger Meat pieces (with the meat juice), 3 tablespoon Curry Powder, 1 tablespoon Fish Sauce, 2 tablespoon Chu Hou Sauce in dutch oven. Stir and saute for another minute. Pour in ⅔ cup unsalted chicken stock. Make sure all the beef are partially submerged in the curry mixture. Cook on LOW, cover, and simmer for 1-1/2 hours, or until the beef is fork tender.
Add the potatoes and raise the heat under the pot to bring the liquid to a boil. Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the veggies are fork tender.
Add in the coconut milk. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened.
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