Japanese Beef Curry

Ingredients:

• 1 russel potato, peeled and chopped
• 2 carrots, peeled and chopped (Japanese cutting technique “Rangiri")
• 10 mushrooms, sliced
• 4 large onions, thinly sliced
• 1 Tbsp. butter
• 1 tsp. salt
• 2 lb beef chuck
• Sea salt
• Freshly ground black pepper
• Flour
• 1 Tbsp. vegetable oil
• 1 Tbsp. butter
• 2 garlic, minced
• 1 inch ginger, grated
• 1 Tbsp. curry powder
• 2 Tbsp. tomato paste (or ketchup)
• 1 cup wine
• 2 cups beef broth
• 2 cups water
• 2 bay leaves, cut in half
• ¼ cup apple sauce
• 1 Japanese curry roux
• 2 Tbsp. milk
• 1 Tbsp. Worcestershire sauce

Instructions:

1. Cut vegetables. Parboil carrots until they are 80% cooked.

2. In Dutch oven or large pot, heat butter on medium low heat and add onion and salt. Occasionally stir and sauté until onion is caramelized. It will take about 1 hour. When liquid is gone, make sure to keep stirring and scrape the bottom of the pot.

3. Meanwhile, cut the beef into 1 ½ inch cubes and sprinkle salt and pepper on both sides. Then sprinkle flour on top and coat the beef with the flour. Remove excess flour.

4. In a cast iron skillet, heat oil and butter on high heat. Add the beef but do not crowd the skillet. Do a second batch if necessary. Cook beef until browned. If onion is still not caramelized yet, keep the beef on a plate.

5. When onion is caramelized, add garlic, ginger, curry powder, and tomato paste. Sauté for 2 minutes.

6. Add the beef into the Dutch oven and pour wine. Cook until alcohol/liquid is evaporated.

7. Add beef stock and water and bring it to a boil.

8. When boiling, skim off the scum and fat from the soup. The soup before and after skimming.

9. Add bay leaf and apple sauce, and cook for 2 hours.
10. Add vegetables and cook until potatoes are soft (carrots should be 100% cooked by now).

11. If you really want to make a even better curry, keep the pot in the fridge over night after the pot cools down. Next day remove excess fat on the surface and re-heat.
12. Now we add roux. Use a ladle and spoon/chopsticks to help dissolve the roux. From this point, you have to make sure you don’t burn the curry! Mix well and keep scraping the bottom of the pan with wooden spoon. If the curry is too thick, add water to dilute.

13. Add milk and Worcestershire sauce and cook on low heat until everything is mixed well. Serve curry with rice.

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