Japanese Beef Curry
Ingredients:
2 large onions
2 Tbsp unsalted butter, divided
2 Tbsp neutral oil, divided
1 russet potato
1 large carrot
½ tsp ginger, grated, with juice
1 clove garlic, minced
1¼ lb boneless beef chuck roast
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 Tbsp all-purpose flour
½ cup red wine
For the Curry Sauce
½ Tbsp Japanese curry powder
1 Tbsp tomato paste (or ketchup)
4 cups beef stock/broth or half stock and half water
⅛ apple
1 Tbsp Worcestershire sauce
2 Tbsp milk
1 bay leaf
1/2 package Japanese curry roux
Step by step:
Cut 2 onions into thin slices.
Preheat a large heavy-bottomed pot on medium heat. When the pot is hot, add half of the unsalted butter, 1 tbsp oil and the onions to the pot. Stir to coat the onions.
Sauté the onions, stirring once in a while, for about 20–25 minutes. Meanwhile, move on to the next step (but stir the onions and keep an eye on them). When the onions are wilted, reduce the stove‘s heat to medium low. Once the onions are tender, translucent, and a bit caramelized, remove the pot from the heat and set aside until the beef is done searing.
Peel and cut 1 russet potato in thirds
Then, cut each piece in half or quarters. Soak the pieces in water for 15 minutes to remove the starch. Drain and set aside.
Peel and cut 1 carrot diagonally while rotating it a quarter turn between cuts
Grate the ginger and measure ½ tsp ginger (grated, with juice). Set aside. Then, mince 1 clove garlic, minced
Cut 1¼ lb boneless beef chuck roast into 1½-inch cubes.
Lightly sprinkle the beef with salt and freshly ground black pepper. Then, lightly coat the meat with all-purpose flour
Then, move on to searing the beef. But dont forget about your onions. Keep mixing periodically or turn off heat if already caramalized.
To sear the beef, heat another pan on medium high heat, I used a cast iron skillet.
You’ll want to do this in two batches so that each piece can be evenly seared. Put 1 layer of beef and let sear for 3-4 minutes, until golden brown. Repeat this on all hour sides. Once everything is seared, remove from pan, and move onto deglazing the pan.
To deglaze the pan, add the red wine and use a wooden or blunt end spatula to release any brown bits that have stuck to the pan. Turn off the heat and set aside.
Now, you will make the curry. Reheat the pot on the stove over medium heat. Add the minced garlic and grated ginger
Add tomato paste and sauté for 1 minute.
Add the seared beef, any juices from the plate, and the deglazed pan liquid to the pot and mix them all together. Cook, stirring occasionally, for 3 minutes, letting the alcohol from the wine evaporate.
Add the carrots and mix them all together. Add beef stock/broth to just cover the ingredients. Cover the pot and bring it to a boil.
Once boiling, skim off the scum and fat from the broth using a fine mesh skimmer
Add the grated apple, Worcestershire sauce, and milk
Add 1 bay leaf and cover. Simmer on low heat until the meat is tender, about 1 hour and 45 minutes. Tip: To get tender beef, 2 hours of simmering is standard.
When the beef is tender, add the potatoes, close the lid, and simmer for 30 more minutes until the potatoes are cooked through.
When the potatoes are tender, turn off the heat and discard the bay leaf.
Now, add 1/2 package Japanese curry roux: Put 1–2 cubes of roux in a ladleful of cooking liquid, slowly let it dissolve with a spoon or chopsticks, and stir it into the broth to incorporate. Repeat with the rest of the roux, 2 cubes at a time. After adding the curry roux, simmer on the lowest heat, stirring often, for 3–5 minutes until the sauce thickens. If it‘s too thick, add water to dilute. If it‘s too thin and soupy, uncover the pot and simmer a bit longer!
You’re ready to serve! In your favorite bowl serve the curry with some fresh steamed rice and top with furikake! Enjoy!
Full Recipe: HERE
Recipe Credit: Just One Cookbook