Cycle 4 – Item 202

26 (Fri) July 2013

Brisket Curry Rice

3.0

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with the Family

Instead of mincing the meat for curry rice as I usually do, I started with a large chunk of brisket.  It was added to the simmering curry sauce and left to cook slow and low until the meat was cut-with-fork tender.  Just prior to serving, I removed the brisket and sliced it into smaller fillets.  While saving some time by not having to mince at the outset, the subsequent step of handling a hot piece of meat covered in curry may have been more of a hassle.  Still, because the beef itself was so good – a top-notch hanwoo brisket – this whole cut method allowed the taste and texture of the meat to come through with each bite.  However, I don’t anticipate doing it again, since I tend to make these curry dishes with leftover scraps of cheap meat, hence the mince.

(See also GLOBAL FOOD GLOSSARY)