Blanch the beef to get rid of any impurities. Add beef brisket to a pot of cold water with ginger and green onion and bring to a boil.

Cook for 3-4 minutes (depending on the size of your beef brisket, you may need to cook for longer) until the beef is cooked. Drain and rinse under cold running water.

Heat up the oil in a wok or dutch oven. (If instant pot, turn on the sauté setting).

Stir fry the ginger until the edges start turning golden brown, then add the green onion and chu hou sauce and stir fry it over low heat, until it is fragrant and bubbles up.

Add in the blanched beef brisket and wine and stir fry for 1 minute.

Add rock sugar, bay leaves, star anise, and hot water (just enough to cover the beef). Bring to a boil. Cover and let it simmer for 1 hour. (if instant pot, 45 min on meat stew setting)

After 1 hour, scoop out the beef brisket from the broth, discard ginger and green onion, and save the broth for later.

Mix everything together in a bowl. Set aside.

Heat up the oil in a clean wok or dutch oven. (If instant pot, turn on the sauté setting).

Stir fry onion until fragrant, then add garlic, shallot, and mixed curry paste and stir fry to bring out the spices.

Add the braised beef brisket and mix.

Add splash of wine, mix, and then add in the broth and mix again.

Add in the potatoes, bay leaves, star anise, and cinnamon stick.

Bring to a boil, cover, and let it simmer for 45 minutes. (If instant pot, 45 min on meat stew setting).

After 45 minutes, season by adding salt, soy sauce, coconut milk, and evaporated milk. Gently mix (to not accidentally break up the potatoes).

Plate, and serve with rice. Enjoy!