Beef Brisket Curry Ramen

• brisket↗800g g
• neutral oil↗3tbsp tbsp
• large shallot↗1

  thinly sliced

• ginger↗40g g

  peeled and minced

• garlic cloves↗4

  finely grated

• star anise2
• cinnamon stick↗1
• curry powder2 tbsp tbsp
• ground turmeric↗1 tsp tsp
• Kashmiri chili powder↗1 tsp tsp
• full tablespoon golden sugar1 tbsp
• canned coconut milk400g g

  with more than 50% coconut solids, chilled

• 2-3 medium tomatoes

  (about 150g), halved

• light soy sauce↗2 tbsp tbsp
• green onion↗2

  white and green parts separated, white parts thinly sliced, green parts cut at an angle

• жменька швидкозростаючих зелених овочів

  на одну порцію (використали пак-чой)

• 170-200g замороженої або свіжої рамен локшини

  на одну порцію

• солодка кукурудза↗20g

  на одну порцію

• варене яйце½

  на одну порцію

• підсмажені насіння кунжуту

  (за бажанням)

• 1-2 листи норі

  на одну порцію

Step-by-step instructions

1. 1

   Cut the brisket into pieces about 3 cm (do not discard the fat). Transfer to a pot, cover with cold water and bring to a boil for 2 minutes. Skim off the foam. Drain and set the meat aside.

2. 2

   Return the pot to the stove over medium heat. Add oil, shallot and ginger, a pinch of salt, and cook for 3 minutes. Add garlic and cook 1 minute, then add the spices and stir. Cook for 2 minutes, adding a splash of water if the spices begin to stick. Add sugar and the solid parts from the canned coconut milk. Sauté for 2 minutes, stirring constantly, then add the beef, tomatoes, the liquid coconut milk, 1 L cold water, soy sauce and 1 tsp coarse sea salt. Bring to a boil, reduce heat and simmer on low heat for 2 – 2 h 30 minutes, with the lid partially open, until the brisket is tender.

3. 3

   Remove the brisket, cinnamon stick and star anise from the pot with a slotted spoon. Using an immersion blender, blend the sauce until it becomes velvety and glossy. At this stage you can freeze all or part of the beef and curry broth, dividing the meat into portions and then covering them with the curry broth. Store in the freezer for up to three months. Fully thaw and reheat in a pot over low‑medium heat until very hot.

4. 4

   Add the white parts of the green onion and the greens to the broth, heat for 5 minutes. Each serving should have 2‑3 full spoonfuls of soup – add a little water if needed. Taste and, if desired, add more soy sauce, salt or curry powder.

5. 5

   Cook the noodles according to the package instructions. Divide them among bowls, then pour the beef, greens and broth over each portion. Sprinkle with sweet corn, the green parts of the green onion, half an egg and sesame seeds, and serve nori sheets on the side for crumbling and sprinkling.